I just love the flavors of Southeast Asia. I pulled from Thailand for this Red Curry Thai Salmon recipe.
A dish like this recipe can definitely be put together for a weeknight dinner. The base of the red curry is a jarred Thai curry. The jar sauce is mixed with coconut milk to make a rich, creamy sauce for the salmon. Flavor is added to the sauce by using fresh ginger and lemongrass. Planning ahead is all you need for your weeknight meals. I got to the store to buy what I needed for this recipe including cilantro, ginger and lemongrass. The planning enables fresh ingredients to be added to the dinner.
I like to both include ingredients consistent with the theme and ones that I like. I really like bok choy – that clearly goes with the theme. I also really like to have mushrooms in my recipes. They are meaty and take on the flavor of what you are cooking. I also through in an aloha pepper. They have a red and yellow stripe look to them. I had to research to see the origin of the ALOHA PEPPER which was created in Holland. GO FIGURE!
The recipe comes together pretty easily. First, the onions and lemongrass are sautéed. The garlic is added followed by the mushrooms. Once the water is cooked out of the mushrooms, the red curry paste is added and cooked for a couple of minutes. The coconut milk is now added and simmer enabling the flavors develop. The fresh cilantro finishes off the sauce. The salmon is poached in the sauce which creates a very flaky result. Below are a couple of links to some alternative red curry paste recipes.
The cast of characters.
The building of the Thai Red Curry Sauce.
The Red Curry Thai Salmon Plated.
Red Curry Thai Salmon
You have time to make this Red Curry Thai Salmon during the week as long as you plan ahead. Fresh cilantro, ginger & lemongrass makes the sauce.
- 2 Lbs Salmon
- 1 Tbsp Olive oil
- 1/4 Whole Red onion diced
- 1 Stalk Lemongrass diced
- 1 1/2 Inches Fresh ginger minced
- 1 Pint Mushrooms sliced
- 1 Tbsp Thai Red Curry Paste
- 1 Can Coconut milk
- 1/4 Cup Fresh cilantro rough chop
Begin by heating the oil in a Dutch oven. Once hot, add the lemongrass and red onion. Cook for 4 - 5 minutes to soften. Next, add the garlic and cook for 1 minute. Add the mushrooms and cook until the water if fully cooked out. Now, add the curry paste and cook for 1 - 2 minutes. Add the coconut milk and simmer for 3 minutes stirring well. Finish the sauce by adding in the cilantro.
Place the salmon in the sauce (heat should be medium). Simmer for approximately 15 minutes.
Serve over rice. Squeeze lime on the fish for serving if you have it. Enjoy!