Red Thai Salmon Curry Recipe

Salmon: A rich, fatty fish that holds up well in curries and absorbs flavors beautifully.

Red Thai curry paste: A spicy, aromatic paste made from red chilies, garlic, lemongrass, and other spices.

Coconut milk: Adds creaminess and a subtle sweetness to the curry.

Vegetable broth: Provides a flavorful base for the curry sauce.

Red bell pepper: Adds a sweet, crunchy texture and vibrant color.

Onion: Adds depth and sweetness to the curry.

Garlic: Enhances the overall flavor with its pungent aroma.

Fish sauce: Adds a salty, umami flavor that is characteristic of Thai cuisine.

Lime juice: Provides a tangy contrast to the richness of the coconut milk.

Brown sugar: Balances the flavors with a hint of sweetness.

Basil: Adds a fresh, aromatic finish to the dish.

When cooking the salmon fillets, ensure the pan is not overcrowded to allow even cooking. If necessary, cook the fillets in batches. This will help maintain the texture and flavor of the fish. Additionally, when adding the red thai curry paste, let it cook for a minute to release its aromas and deepen the flavor of the curry.

• salmon - Substitute with tilapia: Tilapia is a mild-flavored fish that absorbs the curry flavors well, making it a good alternative to salmon.

• red thai curry paste - Substitute with yellow curry paste: Yellow curry paste has a similar base of spices and can provide a different but still delicious flavor profile.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the creamy texture and flavor of coconut milk.

• vegetable broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor if vegetable broth is unavailable.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and crunch, making them a good alternative.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of onions for a slightly different taste.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though the flavor will be less intense.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertones of fish sauce.

• lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidity and brightness to the dish.

• brown sugar - Substitute with honey: Honey can add a similar sweetness and depth of flavor as brown sugar.

• fresh basil - Substitute with fresh cilantro: Fresh cilantro can provide a different but complementary herbal note to the curry.

• Allow the red thai salmon curry to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy vegetables and diluted flavors.
• Transfer the cooled curry into airtight containers. For best results, use containers that are the right size to minimize air space, which can cause freezer burn.
• Label each container with the date and contents. This ensures you know exactly what’s inside and when it was made, making it easier to manage your freezer inventory.
• Store the containers in the refrigerator if you plan to consume the curry within 3-4 days. The flavors will meld together beautifully, making it even more delicious.
• For longer storage, place the containers in the freezer. The red thai salmon curry can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to enjoy, thaw the curry in the refrigerator overnight. This slow thawing process helps maintain the integrity of the salmon fillets and vegetables.
• Reheat the curry gently on the stovetop over medium heat, stirring occasionally. Add a splash of vegetable broth or coconut milk if the curry has thickened too much during storage.
• Garnish with fresh basil just before serving to revive the vibrant flavors and add a touch of freshness.

• For stovetop reheating:

  1. Place a skillet or saucepan over medium heat.
  2. Add a splash of vegetable broth or coconut milk to the pan to prevent the curry from drying out.
  3. Add the leftover Red Thai Salmon Curry to the pan.
  4. Stir occasionally and heat until the salmon and vegetables are warmed through, about 5-7 minutes.

• For microwave reheating:

  1. Transfer the Red Thai Salmon Curry to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the curry halfway through to ensure even heating.
  5. Continue heating in 1-minute increments until the curry is hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Red Thai Salmon Curry in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the moisture in.
  4. Bake for about 15-20 minutes, or until the salmon and vegetables are heated through.
  5. Stir halfway through the reheating process to ensure even warming.

• For slow cooker reheating:

  1. Transfer the Red Thai Salmon Curry to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally, until the curry is thoroughly warmed.

• For steaming reheating:

  1. Place the Red Thai Salmon Curry in a heatproof dish that fits inside your steamer basket.
  2. Fill a pot with a few inches of water and bring to a simmer.
  3. Place the steamer basket over the simmering water.
  4. Cover and steam for about 10-15 minutes, or until the salmon and vegetables are heated through.

• Large pan: Used for cooking the onions, red bell pepper, garlic, and salmon fillets.

• Spatula: Useful for stirring the vegetables and curry paste.

• Knife: Essential for slicing the onion and red bell pepper, and mincing the garlic.

• Cutting board: Provides a safe surface for slicing and mincing ingredients.

• Measuring spoons: Used to measure out the red Thai curry paste, fish sauce, lime juice, and brown sugar.

• Measuring cup: Needed to measure the vegetable broth.

• Can opener: Required to open the can of coconut milk.

• Serving spoon: Useful for serving the finished curry.

• Bowl: Handy for holding the chopped basil before garnishing.

Prep ingredients ahead: Slice the onion and red bell pepper in advance to save time.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep work.

One-pan cooking: Cook the salmon and vegetables in the same pan to reduce cleanup.

Simmer together: Combine coconut milk and vegetable broth early to streamline the cooking process.

Quick garnish: Chop fresh basil while the curry simmers to save time at the end.