Introduction
Welcome to a culinary adventure where ocean freshness meets aromatic spices! This delicious salmon curry is perfect for those cozy evenings when you crave something rich and flavorful but still quick and easy to prepare. The tender salmon chunks bask in a luscious coconut milk sauce, spiced beautifully with red curry paste, ginger, and garlic. Serve it up with some fluffy rice and fresh coriander, and you’ll have a meal that will leave everyone at the table wanting more!
Ingredients
- 500g salmon fillets, skin removed and cut into chunks
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tablespoons red curry paste
- 400ml coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Juice of 1 lime
- Fresh coriander, for garnish
- Cooked rice, to serve
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Directions and Instructions
- In a large pan, heat the vegetable oil over medium heat until it shimmers.
- Add the finely chopped onion and sauté for about 5 minutes, or until it becomes soft and translucent.
- Stir in the minced garlic and grated ginger, allowing them to cook for another minute until aromatic.
- Add the red curry paste and stir continuously for about 2 minutes, allowing the flavors to meld and deepen.
- Pour in the rich coconut milk, fish sauce, and sugar, then bring the mixture to a gentle simmer.
- Once bubbling gently, carefully add the salmon chunks to the pan, ensuring they are nestled into the sauce.
- Cook for 5-7 minutes, or until the salmon is tender and flakes easily with a fork.
- To finish, squeeze the lime juice over the curry and stir well to combine all the flavors.
- Serve hot, garnished with fresh coriander and alongside steaming bowls of rice.
Notes or Tips
- Feel free to adjust the spice level by using more or less red curry paste based on your preference.
- For an extra kick, add a pinch of red pepper flakes or some chopped chili.
- Fresh or frozen salmon can be used, just ensure it is properly thawed before cooking.
- For a vegetable boost, consider adding sliced bell peppers or snap peas to the curry.
Cooking Techniques
This salmon curry recipe is a fantastic opportunity to practice sautéing and simmering. Sautéing the onion, garlic, and ginger builds a fragrant base for your curry. Simmering the salmon in the coconut milk allows it to absorb all the delicious spices, making every bite a burst of flavor. If you’re feeling adventurous, you can try making your own curry paste from scratch, using fresh herbs and spices!
FAQ
Can I use other types of fish? Yes! This recipe works beautifully with other firm white fish like cod or halibut.
Is this curry spicy? The spice level is moderate, but you can control it by adjusting the amount of red curry paste used.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water or coconut milk if needed.
Conclusion
This salmon curry is not just a meal; it’s an experience filled with warmth, flavor, and comfort. Perfect for a weeknight dinner or a special occasion, it’s sure to impress your family and friends. So, gather your ingredients, channel that inner chef, and enjoy a dish that truly celebrates the wonderful flavors of the sea!