Thai Salmon Curry Recipe

Salmon: Fresh, skinless fillets that will absorb the curry flavors beautifully.

Olive oil: Used to sauté the curry paste and start the cooking process.

Coconut milk: Provides a rich and creamy base for the curry.

Red curry paste: The primary source of flavor and spice in the dish.

Fish sauce: Adds a salty, umami depth to the curry.

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

Bell peppers: Adds color and a slight crunch to the curry.

Snap peas: Contributes a fresh, crisp texture.

Lime juice: Brightens the dish with a hint of acidity.

Basil: Fresh herb that adds a fragrant finish.

When cooking salmon in a curry, ensure that the fillets are evenly coated with the sauce by gently spooning the mixture over them as they cook. This not only infuses the fish with the rich flavors of the coconut milk and red curry paste, but also helps to keep the salmon moist and tender. Additionally, be mindful of the cooking time for the vegetables; bell peppers and snap peas should remain slightly crisp to add a pleasant texture contrast to the dish.

• salmon - Substitute with cod: Cod has a mild flavor and firm texture that works well in curries.

• olive oil - Substitute with coconut oil: Coconut oil complements the tropical flavors in Thai cuisine.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with coconut extract provides a similar creamy texture and flavor.

• red curry paste - Substitute with yellow curry paste: Yellow curry paste offers a different but still authentic Thai flavor.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though slightly less pungent.

• brown sugar - Substitute with honey: Honey adds sweetness and a subtle floral note.

• bell peppers - Substitute with zucchini: Zucchini has a similar texture and absorbs the curry flavors well.

• snap peas - Substitute with green beans: Green beans offer a similar crunch and fresh flavor.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness.

• basil - Substitute with cilantro: Cilantro offers a fresh, aromatic flavor that complements Thai dishes.

• Allow the Thai salmon curry to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the curry into an airtight container. Make sure to use a container that is just the right size to minimize air exposure, which can affect the flavor and texture.

• Store the container in the refrigerator if you plan to consume the curry within 3-4 days. The coconut milk base and fresh vegetables like bell peppers and snap peas will stay fresh and flavorful during this period.

• For longer storage, place the airtight container in the freezer. The curry can be frozen for up to 2 months without significant loss of quality.

• When ready to reheat, thaw the curry in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the salmon and vegetables.

• Reheat the curry gently on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the coconut milk from separating.

• If the curry appears too thick after reheating, add a splash of coconut milk or chicken broth to reach the desired consistency.

• Garnish with fresh basil and a squeeze of lime juice just before serving to revive the vibrant flavors.

• Avoid reheating the curry multiple times, as this can degrade the quality of the salmon and vegetables. Instead, reheat only the portion you plan to consume.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil or a bit of coconut milk to prevent sticking.
  2. Add the leftover Thai salmon curry to the skillet.
  3. Stir occasionally and heat until the salmon and vegetables are warmed through, about 5-7 minutes.

• Microwave Method:

  1. Transfer the Thai salmon curry to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small gap for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until thoroughly warmed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Thai salmon curry in an oven-safe dish and cover it with aluminum foil to retain moisture.
  3. Bake for 15-20 minutes, or until the salmon and vegetables are heated through.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Thai salmon curry in a heatproof dish that fits inside the steamer basket.
  3. Cover and steam for 5-10 minutes, or until the salmon and vegetables are hot.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C).
  2. Place the Thai salmon curry in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for 30-45 minutes, ensuring the salmon and vegetables are evenly warmed.

• Large skillet: A wide, flat-bottomed pan used for cooking the curry and salmon fillets.

• Spatula: A tool for flipping the salmon fillets and stirring the curry.

• Measuring spoons: Used to measure the olive oil, red curry paste, fish sauce, and brown sugar accurately.

• Measuring cup: Used to measure the coconut milk and sliced bell peppers.

• Knife: For slicing the bell peppers and chopping the fresh basil.

• Cutting board: A surface for safely slicing the vegetables and chopping the basil.

• Tongs: Useful for turning the salmon fillets in the skillet.

• Ladle: For serving the curry once it's ready.

• Mixing spoon: For stirring the curry paste, coconut milk, fish sauce, and brown sugar together.

• Citrus juicer: To extract fresh lime juice efficiently.

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.

One-pan cooking: Cook everything in one skillet to minimize cleanup.

Quick salmon prep: Use skinless salmon fillets to avoid the extra step of removing the skin.

Efficient stirring: Stir in lime juice and fresh basil at the end to maintain their fresh flavors without extra cooking time.