Red salmon curry
Notes
Ingredients
4 Salmon Fillet (boneless)
Sea Salt & Black Pepper (to taste)
2 tbsps Avocado Oil (divided) 1 Small Shallot (peeled, finely
chopped)
1 tsp Ginger (minced)
2 Garlic (cloves, minced)
1/2 tsp Coconut Sugar
3 1/3 tbsps Thai Red Curry Paste 1 Red Chilli Pepper (chopped)
1 can Coconut Milk (400ml)
1 tsp Fish Sauce
1 tsp Lime Juice
1/4 cup Thai Basil (chopped) Directions
Leftovers: Store in a sealed container for up to two days.
No Thai Basil: Use coriander instead.
Sea Salt & Black Pepper (to taste)
2 tbsps Avocado Oil (divided) 1 Small Shallot (peeled, finely
chopped)
1 tsp Ginger (minced)
2 Garlic (cloves, minced)
1/2 tsp Coconut Sugar
3 1/3 tbsps Thai Red Curry Paste 1 Red Chilli Pepper (chopped)
1 can Coconut Milk (400ml)
1 tsp Fish Sauce
1 tsp Lime Juice
1/4 cup Thai Basil (chopped) Directions
- Season the salmon with salt and pepper and set aside.
- Heat a large skillet pan over medium heat and add half the oil. Add the salmon,
skin side up and sear for one minute. Remove and set aside. - In the same pan, reduce the heat to medium-low and drizzle in the remaining
oil. Add the shallot and ginger and cook for one to two minutes, until softened
and fragrant. Then add the garlic, coconut sugar, red curry paste, and chilli.Cook for another one minute, stirring often. - Pour in the coconut milk, fish sauce, and lime juice. Bring to a simmer. Once
simmering, add the salmon back to the pan, skin side down. Cook for 6-8 mins
until the salmon is cooked to your liking. - Divide salmon onto plates and top with the basil and garnish with extra lime
wedges. Serve with rice, naan, or steamed vegetables such as broccoli or
cauliflower. Enjoy!
Leftovers: Store in a sealed container for up to two days.
No Thai Basil: Use coriander instead.