Thai Salmon Red Curry Recipe
Instead of just using lemon, butter, cocktail or tartar sauce like a lot of seafood dishes found in America, Thai fish, shrimp and crab dishes can be jam-packed with flavors like: zesty lime, crunchy shallots, fresh mint, Thai basil, green onions, cilantro, tons of garlic, roasted rice powder, Thai curry pastes, and of course spicy Thai chilies.
Thai Salmon Red Curry, which in Thai is, Chu Chee Pla, because of the “chu chee” sound it makes when you fry it.
Thai Salmon Red Curry is so full of flavor, and it takes less than 30 minutes from prep to table.
Ingredients for Thai Salmon
- 1 tbsp Thai red curry paste
- 1 can coconut milk, try not to shake it so the coconut cream on top stays separated
- 1/2 cup water
- 2-3 tsp. fish sauce, to taste
- 1-2 tsp brown sugar sugar, to taste
- 1.5 lb salmon filets
- 2 cups fresh kale leaves
- 4 fresh kaffir lime leaves, cut into thin strips (optional)
- 1 Thai chile, cut into long, thin strips (optional)
Instructions for Thai Salmon
- Combine a couple tablespoons of cooking oil of choice, Thai red curry paste and the coconut cream, (when you open your can of coconut milk, it should be the first thick layer you see) in your wok over medium high heat.
- Once the paste is fragrant, stir in the coconut milk, water, fish sauce and sugar, and add the salmon in a single layer.
- Cook covered for 2-4 minutes, depending on thickness, on medium-low, until it’s flaky.
- If using, add the chile, and flip the salmon over, and cook the other side a few minutes until flaky too.
- Stir in the kale until wilted, should only take a minute or two.
- Then sprinkle kaffir lime leaves and red chile on top, and serve with jasmine rice.
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