Salmon With Thai Red Curry Sauce Cabbage Salad And Jasmine Rice Recipes

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RED THAI SALMON CURRY



Red Thai salmon curry image

Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 7

1 tsp vegetable or sunflower oil
1 tbsp Thai red curry paste
1 onion, sliced
250ml reduced-fat coconut milk
500g skinless salmon fillet, cut into chunks
200g pack trimmed green bean
coriander or basil, to serve

Steps:

  • Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
  • Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.

Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.46 milligram of sodium

SALMON IN THAI RED CURRY SAUCE



Salmon in Thai Red Curry Sauce image

Provided by Victor

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 10

24 oz salmon fillet (skinless; cut into four 6-oz pieces)
4 cups cooked jasmine rice
2 Tbsp coconut oil (or vegetable oil)
1 Tbsp Thai red curry paste (plus more to taste (see notes))
¼ cup coconut cream
1 cup coconut milk
1 Tbsp fish sauce (plus more to taste)
1 tsp brown sugar (packed)
1 red Thai long chile (fresh; sliced on the diagonal and seeded; or halved, seeded then cut into long slivers)
2 kaffir lime leaves (fresh; cut lengthwise into very thin strips (optional but highly recommended))

Steps:

  • In a large frying pan, combine the oil, curry paste, and coconut cream over medium-high heat and fry until the mixture is fragrant and the coconut fat separates, about 2 minutes.
  • Next, stir in the coconut milk, fish sauce, and sugar, and continue cooking until the curry sauce has thickened a little, about 1-2 minutes. While the curry sauce is cooking, taste for the spiciness and the saltiness. Add more curry paste and fish sauce, if desired.
  • Add the fish fillets to the pan in a single layer, leaving space between them. Drizzle with the sauce. Turn down the heat to medium-low, cover, and simmer for 2 minutes. Flip the fish and continue simmering, covered, for another 2 minutes, or until the fish is cooked through and easily separates with a fork (internal temperature at least 140F).
  • Carefully remove the salmon from the pan and plate, over a bed of rice. Drizzle with the curry sauce from the pan. If the curry sauce becomes too thin due to water leaving the fish, simmer it for a few minutes to thicken a little.
  • Garnish with the sliced red Thai chiles, lime leaf strips over the top and serve immediately.

Nutrition Facts : Calories 678 kcal, Carbohydrate 49 g, Protein 40 g, Fat 36 g, SaturatedFat 23 g, Cholesterol 94 mg, Sodium 438 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

THAI COCONUT RICE WITH SALMON



Thai coconut rice with salmon image

Sarah Randell serves up a summer one pot with big Thai flavours - great for relaxed entertaining

Provided by Sarah Randell

Categories     Dinner, Lunch, Main course

Time 1h15m

Number Of Ingredients 15

20g pack of fresh coriander
3 limes
2 x 400ml cans coconut milk
2 tbsp light olive oil
25g butter
2 shallots , finely chopped
90g jar Thai red curry paste (we used Bart's spices)
500g basmati rice
4 lime leaves , fresh or freeze dried
6 skinless salmon fillets , each weighing about 140g/5oz
3 tbsp soy sauce (we used Kikkoman's)
2 tsp golden caster sugar
4 spring onions
1 plump red chilli , seeded and finely chopped
simple green salad , to serve

Steps:

  • You will need a wide-based shallow casserole about 30cm in diameter, or a deep-sided sauté pan, with a tight-fitting lid as the salmon needs to steam in a single layer. Pick the coriander leaves off the stalks, finely chop the stalks and put the leaves in a bowl. Grate the zest of one of the limes. Set aside. Pour both cans of coconut milk into a large jug, then fill one of the empty cans with cold water and stir this into the jug.
  • Heat the oil and butter in the pan over a lowish heat, tip in the shallots and sizzle gently for about 5 minutes, stirring, until they start to turn golden. Stir the curry paste in and cook for another minute.
  • Take the pan off the heat and add the lime zest, coriander stalks, rice and a heaped teaspoon of salt, then mix everything together until the rice is coated in the curry paste. (You can prepare this up to two hours ahead.)
  • Pour the coconut milk mixture over the rice and stir. Bring to simmering point on a medium heat, stirring gently now and then. Get the spoon right to the bottom of the pan so the rice doesn't stick to it. Scatter in the lime leaves and leave everything to simmer, uncovered, for 5 minutes.
  • Stir the rice once more, then lay the salmon fillets on top. Cover and leave to barely simmer over a very low heat for 15-20 minutes until the salmon looks cooked and the rice is tender. Cook everything very gently or you will have crunchy rice on the bottom and no liquid left.
  • While the fish is cooking, juice two of the limes (the grated lime and another) and in a small bowl mix the juice with the soy sauce and sugar until the sugar has dissolved. Trim the spring onions, then split lengthways and slice into thin strands on the diagonal. Mix the spring onions and chilli with the coriander leaves. Cut the third lime into six wedges.
  • When the rice and fish are ready, take the pan off the heat and leave to stand for 5 minutes. To serve, scatter a third of the coriander salad over everything in the pan. Spoon some coconut rice on each plate, then, using a fish slice, put a salmon portion on top. Drizzle with some of the soy and lime dressing and scatter a spoonful of the coriander salad on top. Give everyone a lime wedge to squeeze over it. Serve the remaining dressing if anyone wants extra, and a side salad.

Nutrition Facts : Calories 857 calories, Fat 48 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 2 grams sugar, Protein 38 grams protein, Sodium 2.55 milligram of sodium

THAI SALMON CURRY



Thai Salmon Curry image

I made this up being hungry for salmon but not wanting to do the familiar teriyaki routine. The results were delicious and also used up some hot peppers that were ready on my plants. And you can't believe how quick and easy this is to prepare! The hardest part is steaming the rice!

Provided by PalatablePastime

Categories     Curries

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 1/2 lbs fresh salmon fillets
1 (14 ounce) can light unsweetened coconut milk
1 tablespoon grated ginger
1 tablespoon palm sugar or 1 tablespoon brown sugar
2 tablespoons fish sauce
1 -3 tablespoon red curry paste (you choose how much)
1/2 lime (juice of, no seeds)
1/4 cup chopped fresh basil
2 tablespoons chopped fresh cilantro
minced Thai chile (optional; as many as you prefer)
3 cups steamed jasmine rice (or other type of rice)

Steps:

  • Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
  • Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice.
  • Use a whisk to blend it until it is smooth.
  • Bring the coconut milk to a boil and add the fish.
  • Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish).
  • Sprinkle curry with chopped basil and cilantro.
  • Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving.
  • Ladle into bowls over steamed jasmine rice.

PAN-FRIED SALMON IN CURRY CREAM SAUCE



Pan-Fried Salmon in Curry Cream Sauce image

This is a very easy and yummy salmon recipe for 2. I usually serve it with basmati rice and salad. Perfect for during the week.

Provided by heidi_k

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 2

Number Of Ingredients 6

½ cup heavy whipping cream
1 teaspoon mild curry powder
1 teaspoon lemon juice
2 pinches ground ginger
2 (4 ounce) salmon fillets
salt and freshly ground black pepper to taste

Steps:

  • Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 3.2 g, Cholesterol 130.2 mg, Fat 26 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 14.7 g, Sodium 152.3 mg, Sugar 0.2 g

GRILLED FILLET OF PACIFIC SALMON WITH THAI RED CURRY SAUCE AND B



Grilled Fillet of Pacific Salmon With Thai Red Curry Sauce and B image

A spicy red curry sauce that cuts through the richness of the salmon, a cool crisp cabbage salad for contrast, and nutty basmati rice to sop it all up.

Provided by Celeste

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 25

1 cup basmati rice
1/2 teaspoon unsalted butter
1 1/2 cups water
2 cups loosely packed thinly sliced cabbage
1/3 cup loosely packed julienned cucumber
2 tablespoons cilantro leaves
2 tablespoons mint leaves
2 tablespoons tomato puree
2 teaspoons peanut oil
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1 teaspoon coriander seed, cracked
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
1/2 teaspoon ground cumin
1 1/4 cups unsweetened coconut milk
2 tablespoons firmly packed brown sugar
2 teaspoons firmly packed brown sugar
4 (6 ounce) king salmon fillets or 4 (6 ounce) atlantic salmon fillets, each 3/4 inch thick
1 tablespoon olive oil
salt & freshly ground black pepper
1/2 teaspoon soy sauce
2 teaspoons rice vinegar
1 tablespoon coarsely chopped roasted peanuts

Steps:

  • Prepare a fire in a charcoal grill or preheat a gas grill.
  • To make the rice, preheat the oven to 350 degrees.
  • Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
  • In a small ovenproof saucepan, combine the rice, butter, and water.
  • Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
  • Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
  • Set aside and keep warm.
  • To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
  • Cover and refrigerate.
  • To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
  • Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
  • Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
  • Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
  • Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.).
  • Keep warm or reheat gently before serving.
  • Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
  • Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
  • Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
  • To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
  • To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
  • Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
  • Top each fillet with a tall mound of the cabbage salad.
  • Sprinkle the sauce with peanuts.

Nutrition Facts : Calories 656.1, Fat 32.1, SaturatedFat 16.4, Cholesterol 78.7, Sodium 225.1, Carbohydrate 52.3, Fiber 3.8, Sugar 11.3, Protein 41.6

EASY 1-PAN SALMON RED CURRY



Easy 1-Pan Salmon Red Curry image

A 1-pan dinner that comes together in just 30 minutes! A quick red curry coconut sauce coats tender red bell pepper, wild caught salmon, and greens! Light, satisfying, and incredibly flavorful.

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 19

2 4-6 oz. salmon filets ((skinless, wild caught whenever possible))
1 pinch sea salt
1 tsp coconut aminos ((sub tamari if not soy-free))
1 tsp chili garlic sauce ((we like Huy Fong foods brand))
1 Tbsp avocado or coconut oil ((or sub water, adding more as needed as it evaporates))
2/3 cup thinly sliced shallot
1 Tbsp minced fresh ginger
1/2 - 1 small serrano pepper ((reduce for less heat, increase for more heat))
2 cloves garlic, minced
3 ½ Tbsp red curry paste
1 medium red bell pepper, seeds removed and cut into bite-size pieces
1 healthy pinch sea salt
1 14-oz can light coconut milk
1-2 tsp coconut aminos
1-2 tsp maple syrup
2 cups chopped kale or other green of choice ((optional))
Brown rice, white rice, or cauliflower rice
Cilantro / Basil
Lime wedges

Steps:

  • First, prep salmon. Ideally, the skin is removed. If not, it can be removed later. Top with salt, coconut aminos, and chili garlic sauce to briefly marinate. Set aside.
  • Heat a large rimmed skillet or pot over medium heat. Once hot, add oil or water. Then add shallot, ginger, and serrano pepper and sauté for 3-4 minutes, stirring occasionally. Next add garlic and cook for 1-2 minutes more, stirring frequently, lowering the heat if it begins to burn.
  • Add red curry paste and sauté for 2 minutes, stirring frequently (turn down heat if browning or burning). Then add red bell pepper and a pinch of salt and sauté for 2-3 minutes. Add coconut milk and stir to combine. Then bring to a low simmer over medium heat. Cook for 2 minutes.
  • Add coconut aminos and maple syrup, starting with the lesser amount and working your way up to taste. Taste curry and adjust flavor as needed, adding more salt to taste, coconut aminos for depth of flavor / umami, maple syrup for balance / sweetness, or curry paste for more intense curry flavor.
  • Once you have the curry to your liking, add the salmon (see note below for separate pan/crispier skin option). Cover and cook through (~5 minutes).
  • NOTE: If your salmon has the skin on, add the salmon skin side down. Cover and cook for 2-3 minutes, then carefully flip, peel off skin, and cook through. If you have trouble peeling the skin off, continue cooking; it should peel off once cooked through. For a third cooking option, see notes below.
  • In the last 1-2 minutes of cooking, add the kale, cover, and cook until wilted. Serve as is, or with rice of choice, lime juice, and fresh herbs such as cilantro.
  • Store leftovers covered in the refrigerator for 2-3 days and reheat on the stovetop or microwave. Not freezer friendly if salmon has been added (as it doesn't reheat well).

Nutrition Facts : ServingSize 1 servings, Calories 461 kcal, Carbohydrate 36.5 g, Protein 27.8 g, Fat 23.6 g, SaturatedFat 9.6 g, Cholesterol 60 mg, Sodium 1408 mg, Fiber 5.7 g, Sugar 18.1 g, UnsaturatedFat 5.99 g

RED THAI CURRY WITH SALMON AND VEGETABLES



Red Thai Curry with Salmon and Vegetables image

This is the sort of supper that will make you look like a real pro in the kitchen, yet nobody needs to know how easy it is to prepare. The combination of red curry paste and coconut milk is a magical one. The salmon gently cooks in the sauce, resulting in supremely tender fish that is as pretty to look at as it is tasty to eat. Serve with steamed brown rice or noodles.

Provided by Katie Morford

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 teaspoons extra-virgin olive oil
1 medium yellow onion (, chopped)
1 pound fresh salmon fillets
One 13.5-ounce can light coconut milk
1/3 cup water
2 tablespoons red curry paste
1 tablespoon brown sugar
1 tablespoon Asian fish sauce
1 large sweet potato ((8 ounces), scrubbed and cut into ¾-inch pieces)
1 medium zucchini, (cut into 3/4-inch pieces)
Large handful baby spinach

Steps:

  • In a Dutch oven or large, heavy pot with a lid, heat the olive oil over medium. Add the onion and saute until tender and translucent, about 4 minutes.
  • While the onions cook, pull any tiny bones from the salmon (tweezers can be useful for this). Cut into four equal pieces. Set aside.
  • When the onions are tender, add the coconut milk, water, curry paste, brown sugar, and fish sauce, and stir until the ingredients are blended and the sauce is smooth. Add the sweet potato, stir, and turn the heat to high. When the liquid boils, drop the heat until it simmers, put on the lid, and cook the sweet potato until it is just tender, about 8 minutes.
  • Nestle the 4 salmon pieces, skin side up, down into sauce surrounded by the sweet potato. Return the lid to the pot and simmer for 3 minutes.
  • Use a spatula to gently turn the salmon over. Add the zucchini to the pot, doing your best to nestle it into the sauce. Return the lid and simmer until the salmon is done (it will be opaque in color and easily pull apart, about 3 minutes more (the time will vary depending on the thickness of the fish and it will continue to cook a bit even once it's off the heat). Scatter the spinach over the curry and cover again with the lid. The spinach will wilt quickly.
  • Serve in shallow bowls.

Nutrition Facts : Calories 495 kcal, ServingSize 1 serving

GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE



Grilled Salmon with Thai Curry Sauce and Basmati Rice image

Categories     Rice     Bake     Sauté     Backyard BBQ     Coconut     Peanut     Salmon     Curry     Summer     Grill     Grill/Barbecue     Cabbage     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 27

For rice
1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter
For sauce
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar
For vegetables
3 cups finely shredded green cabbage
3/4 cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)
four 6-ounce pieces salmon fillet
olive oil for brushing salmon
1/4 cup roasted peanuts

Steps:

  • Make rice:
  • Preheat oven to 400°F.
  • In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
  • Make sauce:
  • In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
  • Prepare vegetables:
  • In a bowl toss together all vegetable ingredients.
  • Prepare grill.
  • Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
  • Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

EASY SALMON GREEN CURRY (1 POT!)



Easy Salmon Green Curry (1 Pot!) image

A versatile, 1-pot, Thai-inspired green curry made with salmon and lots of fresh veggies! Easy, balanced, bright, sweet and spicy, and packed with nutrients. A naturally gluten-free and dairy-free entrée!

Provided by Minimalist Baker

Categories     Entree

Time 45m

Number Of Ingredients 20

1 Tbsp coconut or avocado oil
2 small shallots, thinly sliced ((2 shallots yield ~3/4 cup or 85 g // or sub equivalent amount of diced onion))
3 cloves garlic, minced ((3 cloves yield ~1 ½ Tbsp))
1-2 Tbsp minced fresh ginger
1/2 - 1 small serrano pepper, finely chopped ((depending on the heat of your curry paste // optional))
2 ½ cups chopped sweet potato, cut into 1/2-inch cubes ((scrubbed clean // 1 medium sweet potato yields ~2 ½ cups or 230 g))
2 ½ cups bite-sized cauliflower florets ((or sub broccoli florets, sliced cabbage, or green beans cut into 1-inch pieces))
1 cup red bell pepper, cut into 1/2-inch pieces ((1 small pepper yields ~1 cup or 125 g))
1/2 - 3/4 cup DIY green curry paste
1 ½ cups water
1 (14-oz.) can full-fat coconut milk
1-2 Tbsp coconut aminos ((or sub half as much tamari))
2-3 tsp maple syrup, honey, or palm sugar ((optional))
1/4 tsp sea salt ((omit if using store-bought curry paste))
1-2 Tbsp lemon or lime juice ((optional))
1 pound salmon filets, skin and bones removed, cut into 1-inch cubes
2 cups chopped kale, collard greens, or baby spinach ((optional))
Freshly chopped cilantro or basil ((Thai basil if available))
Chopped roasted cashews
Rice

Steps:

  • Heat the oil in a large pot over medium heat. Once hot, add the shallots, garlic, ginger, and serrano (optional) and sauté for 2-3 minutes, until softened.
  • Add the sweet potato, cauliflower (or other veggie of choice), and red bell pepper and cook for 3-4 minutes, stirring frequently to soften slightly.
  • Add the green curry paste (starting with the lesser amount and using only 2-3 Tbsp if subbing store-bought), water, coconut milk, coconut aminos, maple syrup or honey (optional), and salt (omit if using store-bought curry paste) and stir. Taste the broth - it should be subtly spicy and a little rich, sweet, salty, and bright. Adjust if needed, adding more curry paste for curry flavor, ginger for freshness and zing, coconut aminos for saltiness, serrano for heat, maple syrup for sweetness, or lemon or lime juice for brightness (you'll likely need the lemon/lime if using store-bought curry paste but not if using homemade).
  • Cover and simmer until the vegetables are fork tender - about 5-10 minutes. Then stir in the cubed salmon and chopped kale (or collard greens or spinach // optional), reduce heat to medium-low, and simmer gently until just cooked through - about 5 minutes. Taste and adjust once more, adding lemon or lime juice for brightness, maple syrup for sweetness, coconut aminos for depth, or salt to taste.
  • Serve warm garnished with freshly chopped basil or cilantro and/or chopped roasted cashews (all optional). It pairs well with rice (brown or white), coconut rice, cauliflower rice, or quinoa.
  • Leftovers will keep stored in the refrigerator for 1-2 days or in the freezer for up to 1 month. Reheat gently on the stovetop until warmed through.

Nutrition Facts : ServingSize 1 serving, Calories 371 kcal, Carbohydrate 20.9 g, Protein 22.7 g, Fat 21.8 g, SaturatedFat 13.8 g, Cholesterol 54 mg, Sodium 305 mg, Fiber 3.5 g, Sugar 7.7 g, UnsaturatedFat 6.1 g

SALMON WITH THAI RED CURRY SAUCE, CABBAGE SALAD, AND JASMINE RICE



SALMON WITH THAI RED CURRY SAUCE, CABBAGE SALAD, AND JASMINE RICE image

Categories     Fish

Yield 4 people

Number Of Ingredients 24

1 Cup Jasmine rice cooded according to directions
THE SALAD
About 2 cups of thinly sliced cabbage
1/2 of a peeled thinly sliced cucumber
2 Tbsp chopped cilantro
2 Tbsp chopped mint
1/2 tsp soy sauce
2 tsp rice vinegar
CURRY SAUCE
2 tsp oil
1 tsp minced garlic
1 tsp minced, peeled ginger root
1 tsp coriander seeds, crack or pounded in a mortar and pestle
1 1/2 tsp Thai red curry paste
1 1/2 tsp paprika
1/2 tsp cumin
1 1/4 cups coconut milk
2 Tbsp, plus 2 tsp tomato paste
2 tsp soy sauce
1 Tbsp, plus 1 1/2 tsp packed brown sugar
4 salmon fillets--about 6 ouces each
1 Tbsp olive oil
salt and fresh pepper
1 Tbsp coarsely chooped peanuts

Steps:

  • Make rice and set aside to keep warm. Make the salad by combining the cabbage, cilantro, mint and cucumbers in a bowl. Set aside. Make the dressing by mixing the soy sauce and vinegar in a small cup and setting it aside. Make the curry sauce by heating the oil in a medium saucepan over medium heat. Saute the garlic and ginger for several minutes, then remove from the heat and add the coriander seeds, cumin, paprika, curry paste and cook over low heat for 2 minutes to release the oils, stirring constantly. Do not let it burn. Add the coconut milk, tomato paste, soy sauce, and brown sugar. Increase the heat and bring the mixture ALMOST to a boil, stirring constantly. Be careful and don't let it boil or it will separate. Remove from heat and keep warm, or reheat it very gently when ready to use. Cook the salmon by heating a heavy skillet and coating the surface with the olive oil. Season the fillet with salt and pepper. When the skillet is hot add the fillets and cook for about 3 minutes on each side or until the salmon is brown and translucent inside. Peek at the center of the fillets with the tip of a sharp knife. Don't overcook! To Serve: When your salmon is done, put about 1/2 cup of rice on a plate. Ladle some of the sauce around the rice. Place a fillet on top of the rice. Toss the salad with the dressing and place a tall mound of it on each fillet. Garnish with cilantro, and peanuts.

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Calories 986 per serving


THAI RED CURRY SALMON RECIPE (INSTANT POT & STOVETOP ...
2018-12-17 Instant Pot Recipe. Turn on Saute on High. Add red curry paste and saute for 10 seconds to wake up the spices. Add coconut milk and using a whisk, mix well till the paste is …
From spicecravings.com
Ratings 14
Calories 406 per serving
Category Main Course
  • Turn on Saute on High. Add red curry paste and saute for 10 seconds to wake up the spices. Add coconut milk and using a whisk, mix well till the paste is blended with the coconut milk.
  • Heat a dutch oven, or a sauce pot on medium-high heat. When it gets hot, add curry paste and saute for 10 seconds to wake up the spices.


RED CURRY SALMON WITH COCONUT BROWN RICE - INQUIRING CHEF
2012-10-30 Put the salmon filets under the broiler for 4 minutes. Meanwhile, whisk together the red curry paste, light brown sugar, soy sauce, and olive oil. Remove the partially-cooked …
From inquiringchef.com
4.5/5 (2)
Category Main Dish
Cuisine Thai
Total Time 50 mins
  • Combine the brown rice, coconut milk, and water in a large, heavy-bottomed pot. Over high heat, bring the mixture to a boil. As soon as it begins to boil, reduce the heat to a very low simmer. Put the lid on the pot and allow to simmer for 40-45 minutes, or until all of the liquid is absorbed. Remove the pot from the heat and allow to rest, covered, for at least 5 minutes, or until you are ready to serve. Just before serving, stir in the sliced scallions.
  • Turn on the oven's broiler. Place a wire rack on top of a foil-lined baking sheet. Brush the wire rack with olive oil to prevent the salmon from sticking. Place the salmon filets about 3 inches apart on the wire rack. Sprinkle the salmon with salt and pepper. Put the salmon filets under the broiler for 4 minutes. Meanwhile, whisk together the red curry paste, light brown sugar, soy sauce, and olive oil. Remove the partially-cooked salmon filets from the oven and brush the red curry mixture evenly over the top of each. Return the filets to the broiler and continue broiling until the tops turn brown and the salmon is cooked through, 2-4 minutes more.
  • Serve each salmon filet over about 3/4 cup brown rice. Serve each with a quarter of lime for squeezing over the top.


AUTHENTIC THAI SALMON CURRY RECIPE WITH COCONUT CREAM
2020-06-23 Red Curry Paste, 5. Kaffir Lime Leaves, 6. Egg, 7. Spur Chili, 8. Palm Sugar, 9. Fish Sauce 10. Rice Flour in Water (not shown) ... How to Make Salmon Thai Red Curry or …
From tastythais.com
Ratings 1
Calories 646 per serving
Category Main Course
  • Heat coconut milk over a medium heat and when warmed add the red curry paste to the pan. Stir constantly until you have a smooth sauce. Season with fish sauce and palm sugar to taste.


THAI RED CURRY WITH SALMON — FLOURISHING FOODIE
2017-10-11 If you are looking for more seafood recipes, ... THAI RED CURRY WITH SALMON. serves 4. prep time: 20 minutes. cooking time: 20 minutes. 1 cup dry jasmine rice. 1 tbsp oil. 1 lb fresh salmon. salt. 1 tbsp butter. 1/2 onion, diced. 1 clove garlic, minced. 1/2 green pepper, chopped. 4 oz jar of red curry paste. 3 tbsp canola oil. 2 cups chopped tomatoes . 1 1/2 cups …
From flourishingfoodie.com
Estimated Reading Time 4 mins


WHB: SALMON WITH THAI RED CURRY SAUCE, CABBAGE SALAD, AND ...
Feb 4, 2015 - Grilled Fillet of Salmon With Thai Red Curry Sauce Terra Restaurant, Napa CA (now closed) Serves 6 The rice 1½ cups basmati rice 2¼ cups water 1½ ounces unsalted butter Cabbage salad 4 cups julienned cabbage, loosely packed 2/3 cup julienned cucumber 1/3 cup cilantro leaves 1/3 cup mint lea...
From pinterest.com
Estimated Reading Time 1 min


WHB: SALMON WITH THAI RED CURRY SAUCE, CABBAGE SALAD, AND ...
Aug 24, 2014 - Several years ago, I bought a wonderful cookbook called Terra, Cooking From The Heart Of The Napa Valley, by Hiro Stone and Lissa Doumani. As often happens, I've enjoyed reading this book and imagined cooking several of the recipes, but...
From pinterest.com


GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE RECIPES
THAI RED CURRY WITH SALMON. serves 4. prep time: 20 minutes. cooking time: 20 minutes. 1 cup dry jasmine rice. 1 tbsp oil. 1 lb fresh salmon. salt. 1 tbsp butter. 1/2 onion, diced. 1 clove garlic, minced . 1/2 green pepper, chopped. 4 oz jar of red curry paste. 3 tbsp canola oil. 2 … From flourishingfoodie.com Estimated Reading Time 4 mins See details » BAKED SALMON …
From tfrecipes.com


KONA KAMPACHI WITH THAI RED CURRY SAUCE, CABBAGE SALAD ...
Considered a top Superfood and packed with Omega 3’s (yes, that one-liner is a hangover from my days working for a natural health magazine) one of my favorite recipes for preparing salmon is simple: a fresh filet of firm, rich Copper River salmon, seasoned withcontinue to the recipe... about Thai Curried Salmon
From pinterest.co.uk


THAI BASIL SALMON CURRY - ALL INFORMATION ABOUT HEALTHY ...
Saucy 30 Minute Thai Basil Salmon Curry. - Half Baked Harvest trend www.halfbakedharvest.com. Add the curry paste and cook until fragrant, about 1 minute. 3. Add the coconut milk, fish sauce, and honey. Stir to combine, bring the mixture to a boil, add the salmon and greens. Cover and cook 5-8 minutes or until the salmon is cooked to your ...
From therecipes.info


SALMON IN THAI RED CURRY SAUCE RECIPES
Salmon In Thai Red Curry Sauce Recipes RED THAI SALMON CURRY. Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite . Provided by Good Food team. Categories Dinner, Main course, Supper. Time 15m. Number Of Ingredients 7. Ingredients; 1 tsp vegetable or sunflower oil: 1 tbsp Thai red curry paste: 1 onion, sliced: …
From tfrecipes.com


THAI RED CURRY RECIPES | ALLRECIPES
2021-05-20 Spicy red curry paste, coconut milk, and Thai basil transform garlic, ginger, and skinless, boneless chicken thighs into a flavorful curry, ready in under an hour. Serve with jasmine rice. "If you can't find lime leaves, you can use a bay leaf and a bit of lemon and lime zest," recommends NoFailRecipes, who submitted the recipe.
From allrecipes.com


KONA KAMPACHI WITH THAI RED CURRY SAUCE, CABBAGE SALAD ...
Kona Kampachi with Thai Red Curry Sauce, Cabbage Salad, and Jasmine Rice
From copymethat.com


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