Red curry salmon is a flavorful and vibrant dish that combines the richness of salmon with the bold, spicy flavors of red curry. This easy-to-make recipe is perfect for a quick dinner and is packed with flavor. Here’s how to prepare it:
Ingredients:
- 4 salmon fillets (about 6 oz/170 g each)
- 1 tbsp olive oil (for searing)
- Salt and pepper, to taste
- 1/2 cup (120 ml) coconut milk (full-fat for richness)
- 2 tbsp red curry paste (adjust for spice level)
- 1 tbsp soy sauce or fish sauce
- 1 tbsp brown sugar (optional, for balance)
- 1 tbsp lime juice (fresh)
- 1/2 tsp ground ginger (or 1 tsp fresh ginger, grated)
- 1 garlic clove, minced
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions:
1. Season the Salmon:
- Pat the salmon fillets dry with paper towels to remove excess moisture.
- Season both sides of the fillets with salt and pepper.
2. Sear the Salmon:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the salmon fillets, skin-side down (if using skin-on salmon), and sear for about 3-4 minutes on each side, until the salmon is golden brown and cooked through (or until it reaches an internal temperature of 145°F/63°C).
3. Make the Red Curry Sauce:
- While the salmon is cooking, in a small saucepan, combine the coconut milk, red curry paste, soy sauce (or fish sauce), brown sugar, lime juice, ginger, and garlic.
- Bring the mixture to a simmer over medium heat, stirring occasionally, until the sauce is smooth and heated through (about 3-4 minutes).
4. Combine and Serve:
- Once the salmon is done, remove it from the skillet and place it on a serving platter.
- Pour the red curry sauce over the salmon fillets or serve it on the side for dipping.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Tips:
- Spice Level: Adjust the amount of red curry paste depending on your spice preference. Add more for extra heat, or use less for a milder flavor.
- Vegetable Add-ins: You can add vegetables like bell peppers, zucchini, or spinach to the curry sauce for extra texture and flavor.
- Serving Suggestions: Serve the red curry salmon with steamed jasmine rice, quinoa, or a side of sautéed greens.
- Make Ahead: The curry sauce can be made in advance and stored in the fridge for 3-4 days. Reheat before serving.
Enjoy your flavorful and aromatic red curry salmon!