Wild Alaska Salmon Thai Red Curry
Salmon makes a great meat alternative in this classic curry.
- Preparation Time20 mins
- Cooking Time20 mins
1. Heat the oil in a large pan, stir in the curry paste and heat until the paste splits from the oil.
2. Stir in the onion, garlic and ginger and cook gently for about 3-5 minutes until softened.
3. Pour in the coconut milk, fish sauce and palm sugar and then bring to the boil. Reduce to a simmer, then add the salmon chunks.
4. Leave to simmer gently for 3 minutes and then add in the vegetables and lime.
5. Cook for a further 2 minutes until the salmon is cooked through and the vegetables are tender.
6. Scatter with the coriander and peanuts and serve with steamed jasmine rice.
Cook’s tip: If you like your food spicy, just add in a little (or a lot!) more curry paste. Use soft brown sugar if you can’t find palm sugar.
Other recipes with salmon
Beetroot & Gin Cured Salmon with Wasabi Cream by ROKU
Blinis with Creme Fraiche and Smoked Salmon
Parmigiano Reggiano Canapés with Hot Smoked Salmon
Smoked Salmon Puffs
Smoked Salmon and Apple Carpaccio
30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms
Tenderstem, Scottish Smoked Salmon and Toasted Seed Salad with Lemon Dressing
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Pesto-Rubbed Baked Salmon with Smashed Cucumber and Green Apple Salad
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Rachel Khoo's Summer salad with a perfectly soft boiled egg
Scrambled Eggs with Smoked Salmon
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Pan Fried Salmon
Grilled Salmon with Chive Hollandaise
Smoked Salmon Trout Omelette
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