How to Cook Tasty Poached Salmon In Thai Red Curry

Poached Salmon In Thai Red Curry. Drain and discard liquid from the BAMBOO SHOOTS and add shoots to the sauce. Bring curry sauce to a gentle simmer. Reduce heat to low, add salmon fillets to curry sauce and cover with a lid. Poached Salmon made exotic with a simple, amazing Coconut Lime Sauce!! Tastes like a Thai coconut curry sauce - but it's quick and easy.

The trick is to caramelise garlic, ginger and lemongrass with a smidge of sugar before adding the coconut milk. It's incredible what a difference it makes! Poached fish has a bad reputation. You can cook Poached Salmon In Thai Red Curry using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of Poached Salmon In Thai Red Curry

1. It's 1 large of salmon fish head or salmon fillet.
2. You need of thai red curry.
3. Prepare 1 tbsp of red curry paste.
4. It's 1 can of baby corn and juice.
5. You need 3 tbsp of corn kennel and juice.
6. You need 1/2 cup of stock or abalone sauce with half cup of water.
7. You need 1 pinch of brown sugar.
8. Prepare 1 tbsp of fish or soy sauce.
9. You need of last minute add on.
10. It's 1/2 tbsp of lemon juice.
11. You need of garnish.
12. It's 1 bunch of spring onions.

Saute the curry paste in coconut oil. Then add coconut milk and lime leaves. Add salmon, and bring back up to a boil. Then cover and cook until salmon is cooked through.

Poached Salmon In Thai Red Curry step by step

1. put red curry stock then put salmon on top and poach for 12 minute.
2. add lemon juice and shake pan dont want to break up salmon flesh and off heat top garnish.
3. OPTIONAL SERVE SALMON ON WHITE RICE.

Add coconut milk and bring to boil. In a frying pan on low heat, add the oil. Cook rice according to the packet instructions. Meanwhile, heat a medium frying pan. Add curry paste and cook, stirring, for a few seconds.