Thai-inspired coconut curry salmon with red curry paste, ginger, garlic and lemongrass. The salmon is poached in curried coconut milk and served over rice for a melt-in-your-mouth, weeknight dinner ready in under 15 minutes.
4filletssalmon, 4-6oz each or 113-170g (about 1” thick)
¼teaspoonsalt
1tablespooncanola oil, or vegetable oil
1teaspoonminced fresh ginger
1clovegarlic, minced
2tablespoonred curry paste
1 398mLcan coconut milk
1tablespoonfish sauce
1stalk lemongrass, wooden end trimmed and starchy outer layers peeled, bruised (smashed with a rolling pin to release the oils)
Cilantro for garnish, optional
Instructions
Season salmon evenly with salt.
Heat a large saute pan over medium-low heat. Add oil, ginger and garlic. Cook until fragrant, 30 seconds-1 minute. Stir in curry paste, and cook, stirring frequently for another minute.
Pour in coconut milk, add fish sauce and lemongrass and stir to combine with curry paste. Coconut milk mixture should become pinkish in colour. Bring to a very low simmer, there should be one or two bubbles surfacing. Reduce heat to low.
Carefully place salmon fillets, skin side up, into the coconut milk. Cover and cook for 6-8 minutes or until salmon is fully cooked.
Remove salmon from coconut milk. Discard lemongrass.
Serve over rice with extra sauce and garnish with cilantro.
Notes
You can add extra curry paste if you are looking for a stronger curry flavor.
Be careful not to heat the liquid too much, you want a super low simmer, there should be about one or two bubbles forming.
After the fish is cooked, you can remove it from the sauce to stop it from cooking. Serve with additional sauce poured over top.
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