Crispy Salmon Red Curry

This one-pan Thai coconut salmon curry is not only a show-stopper to look at, it’s also seriously delicious, easy to make and ready in 30 minutes.

Crispy seared salmon simmered in a rich, spicy, creamy coconut sauce. Loaded with veggies and sprinkled with some fresh basil. You’ll love it.

Ingredients

  • 2 tbsp olive oil
  • 4 salmon fillets, skin on, about 200g each
  • 1 onion, finely chopped
  • 100g Shemin’s Thai Red Curry Paste (can also use Thai Green)
  • 1 red pepper, finely chopped
  • 2 bunches baby bok choy, roughly chopped
  • 2 tsp fish sauce
  • 1 tbsp peanut butter
  • 1 lime, juiced
  • 400ml can coconut milk
  • cooked jasmine rice, to serve
  • basil leaves, to serve (or coriander)

Method

  1. Season the salmon with salt and pepper, rub into the skin. Heat a large non-stick frying pan over medium-high heat. Add half the oil to the pan, add the salmon skin-side down. Cook for 3-4 minutes each side or until cooked to your liking. Transfer to a plate and cover to keep warm.
  2. Heat remaining oil in the pan over medium-high heat. Add the onion and cook, stirring for 2 minutes until softened. Then add the bell pepper and cook for a further 1 minute. Turn the heat down and add Shemin’s Thai Curry Paste and cook, stirring for 1 minute or until fragrant. Add in the baby bok choy, fish sauce, peanut butter, lime juice and coconut milk. Bring to the boil. Reduce heat to low. Simmer for 5 mins or until the sauce thickens slightly.
  3. Stir in the basil leaves, season and serve with rice or some crusty bread. Enjoy!

Tips:

  1. If you find our Thai Curry Paste a little too hot, try putting less paste or more coconut milk or add coconut cream too.
  2. You can use any other firm fillet of fish for this recipe.
Serves 4

Products used in this recipe

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