Thai Red Curry Salmon Recipe

Salmon: Skinless fillets that provide a rich, buttery flavor and are the main protein in this dish.

Red curry paste: A spicy and aromatic paste made from red chilies, garlic, lemongrass, and other spices, essential for the curry's flavor.

Coconut milk: Adds a creamy texture and subtle sweetness to the curry sauce.

Fish sauce: A salty, umami-rich liquid made from fermented fish, crucial for authentic Thai flavor.

Brown sugar: Balances the spiciness and adds a hint of sweetness to the curry.

Bell peppers: Sliced for a crunchy texture and vibrant color.

Snap peas: Adds a fresh, crisp element to the dish.

Basil: Freshly chopped to provide a fragrant and slightly peppery finish.

When cooking salmon in a curry, it's essential to ensure the fish is evenly cooked and absorbs the flavors of the sauce. To achieve this, after adding the salmon fillets to the pan, cover it with a lid. This traps the steam and helps cook the salmon more evenly while infusing it with the rich, aromatic curry paste and coconut milk. Additionally, be mindful not to overcook the vegetables; they should remain slightly crisp to add a pleasant texture contrast to the dish.

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

• red curry paste - Substitute with yellow curry paste: Yellow curry paste has a milder flavor but can still provide a rich and aromatic base for the curry.

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

• fish sauce - Substitute with soy sauce: Soy sauce can provide the salty and umami flavors that fish sauce brings to the dish.

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

• bell peppers - Substitute with zucchini: Zucchini can provide a similar texture and mild flavor, making it a good alternative to bell peppers.

• snap peas - Substitute with green beans: Green beans have a similar crunch and can be used in place of snap peas.

• basil - Substitute with cilantro: Cilantro can add a fresh and aromatic note similar to basil in the curry.

• Allow the salmon to cool completely before storing. This helps to prevent condensation, which can make the dish soggy.
• Transfer the Thai red curry salmon to an airtight container. Make sure the container is large enough to hold the salmon fillets without crowding them.
• If you have leftover curry sauce, pour it over the salmon in the container. This will help keep the fish moist and flavorful.
• Store the container in the refrigerator. The Thai red curry salmon can be kept in the fridge for up to 3 days.
• For freezing, place the cooled salmon fillets on a baking sheet lined with parchment paper. Freeze them for 1-2 hours until they are firm. This prevents them from sticking together.
• Once the salmon is firm, transfer the fillets to a freezer-safe bag or container. Label the bag with the date and contents.
• Pour any remaining curry sauce into a separate freezer-safe container. This can be frozen alongside the salmon.
• When ready to eat, thaw the salmon and curry sauce in the refrigerator overnight.
• Reheat the Thai red curry salmon gently in a pan over medium heat, adding a splash of coconut milk or water if the sauce is too thick.
• Serve the reheated salmon with fresh rice and a sprinkle of fresh basil for a revitalized meal.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of coconut milk or water to the pan to prevent sticking.
  3. Gently place the leftover salmon fillets in the pan.
  4. Cover the pan with a lid and heat for 5-7 minutes, flipping halfway through, until the salmon is warmed through.
  5. Add the leftover bell peppers and snap peas during the last 2-3 minutes to heat them up as well.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the salmon fillets in an oven-safe dish.
  3. Add a few tablespoons of coconut milk or water to keep the fish moist.
  4. Cover the dish with aluminum foil.
  5. Bake for 15-20 minutes, or until the salmon is heated through.
  6. Add the bell peppers and snap peas to the dish for the last 5 minutes of baking.

• Microwave Method:

  1. Place the salmon fillets in a microwave-safe dish.
  2. Add a splash of coconut milk or water to the dish.
  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.
  5. Check the salmon and stir the bell peppers and snap peas.
  6. Continue microwaving in 1-minute increments until the salmon is heated through.

• Steaming 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. Add the bell peppers and snap peas to the steamer basket for the last 2-3 minutes to heat them up.

• Pan: A large, flat-bottomed pan is essential for cooking the curry paste and simmering the coconut milk mixture.

• Spatula: A spatula is useful for stirring the curry paste and flipping the salmon fillets gently.

• Measuring spoons: Use measuring spoons to accurately measure the red curry paste, fish sauce, and brown sugar.

• Can opener: A can opener is needed to open the can of coconut milk.

• Knife: A sharp knife is necessary for slicing the bell peppers and chopping the fresh basil.

• Cutting board: A cutting board provides a safe surface for slicing vegetables and chopping herbs.

• Tongs: Tongs are useful for handling the salmon fillets without breaking them apart.

• Measuring cup: A measuring cup is needed to measure the coconut milk and other liquid ingredients.

• Serving spoon: A serving spoon is helpful for serving the curry over rice.

• Rice cooker: If you prefer, a rice cooker can be used to prepare the rice to serve with the curry.

Prep ingredients ahead: Chop bell peppers and snap peas in advance to save time during cooking.

Use pre-made curry paste: Opt for store-bought red curry paste to cut down on preparation time.

Simmer while multitasking: While the salmon is cooking, prepare your rice or set the table.

Batch cook: Double the recipe and store leftovers for a quick meal later in the week.

One-pan method: Cook everything in one pan to reduce cleanup time.