Thai Coconut Salmon Recipe

Salmon: A rich, fatty fish that serves as the main protein in this dish.

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

Red curry paste: Provides a spicy and aromatic base for the sauce.

Fish sauce: Adds a salty, umami flavor that enhances the overall taste.

Lime juice: Brings a tangy brightness to balance the richness of the coconut milk.

Sugar: Adds a touch of sweetness to balance the flavors.

Vegetable oil: Used for cooking the curry paste and salmon.

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

When cooking the red curry paste in the vegetable oil, make sure to stir constantly to prevent it from burning. This step is crucial as it helps to release the aromatic flavors of the curry paste and ensures a well-balanced dish. Additionally, when adding the coconut milk, pour it in gradually while stirring to create a smooth and creamy sauce. This technique helps to evenly distribute the flavors and prevents the sauce from separating.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a great alternative for salmon in this dish.

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

• red curry paste - Substitute with yellow curry paste: Yellow curry paste can provide a similar depth of flavor, though it will be slightly milder and less spicy.

• fish sauce - Substitute with soy sauce: Soy sauce can provide the umami flavor needed, though it will lack the fishy undertone of fish sauce.

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

• sugar - Substitute with honey: Honey can add sweetness with a slightly different flavor profile, but it will still balance the dish.

• vegetable oil - Substitute with olive oil: Olive oil can be used as a cooking oil with a similar smoke point and neutral flavor.

• basil leaves - Substitute with cilantro: Cilantro can provide a fresh, herbaceous note similar to basil, though with a slightly different flavor.

• Allow the salmon to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the Thai coconut salmon to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store in the refrigerator for up to 3 days. The coconut milk and basil leaves will keep their flavors well within this time frame.
• For freezing, place the cooled salmon fillets in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date of storage. This helps you keep track of how long the salmon has been frozen.
• Freeze for up to 2 months. Beyond this period, the texture and flavor of the coconut milk sauce may degrade.
• To reheat, thaw the salmon in the refrigerator overnight. This gradual thawing helps maintain the texture.
• Reheat gently in a skillet over medium heat. Add a splash of coconut milk or water if the sauce has thickened too much.
• Stir occasionally to ensure even heating. Avoid overcooking to keep the salmon tender and moist.
• Serve hot, ideally with freshly cooked rice or noodles to complement the rich flavors of the dish.

• For the stovetop method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of coconut milk or vegetable oil to prevent sticking.
  3. Place the salmon fillets in the skillet and cover with a lid.
  4. Reheat for 4-5 minutes, flipping halfway through, until warmed through.
  5. Stir in some fresh basil leaves for an aromatic touch.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the salmon fillets in an oven-safe dish.
  3. Pour a bit of coconut milk over the top to keep the fish moist.
  4. Cover the dish with aluminum foil.
  5. Bake for 10-15 minutes, or until the salmon is heated through.

• For the microwave method:

  1. Place the salmon fillets in a microwave-safe dish.
  2. Add a spoonful of coconut milk to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, checking halfway through.
  5. Stir in some fresh basil leaves before serving.

• For the steamer method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the salmon fillets in the steamer basket.
  3. Cover and steam for 5-7 minutes, or until the salmon is heated through.
  4. Garnish with fresh basil leaves for added flavor.

• Skillet: A flat-bottomed pan used for cooking the salmon and curry mixture over medium heat.

• Spatula: A tool used to stir the curry paste and other ingredients, ensuring they are well mixed.

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

• Can opener: Necessary for opening the can of coconut milk.

• Knife: Used to chop the basil leaves.

• Cutting board: A surface on which to chop the basil leaves.

• Serving spoon: Used to serve the finished dish.

• Plate: For serving the salmon with rice or noodles.

• Timer: To keep track of the cooking times for the salmon and the curry mixture.

Prep ingredients ahead: Chop the basil leaves and measure out the coconut milk, red curry paste, fish sauce, lime juice, and sugar in advance.

Use one-pan method: Cook the salmon fillets and sauce in the same skillet to save on cleanup time.

Quick marination: Marinate the salmon in the lime juice and fish sauce for 10 minutes before cooking for added flavor.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Instant rice: Serve with instant rice or pre-cooked noodles to save cooking time.