THAI SALMON FISH CURRY.. with Coconut Rice. This Thai-inspired salmon coconut curry has tender pan-seared salmon in a creamy red curry coconut milk sauce. I can't resist a good coconut milk sauce. Thai red curry paste, extra garlic, onion, a bit of fish sauce, lime juice, and a little sugar is a symphony of flavors dancing on your tastebuds. This one-skillet salmon dish is made with Thai spices, onions, garlic, ginger, julienned bell peppers, carrots, zucchini and coconut milk. Delicious and balanced, this salmon curry features crispy skin and plenty of veggies in a creamy green coconut curry inspired by Thai cuisine. Gluten-Free Fish is always a great protein to work with for dinner because it cooks so quickly.
On a busy night, you can balance nutrition and restaurant-quality flavor by making salmon curry.
Do not move the salmon while cooking!
Transfer the salmon to a plate, skin side up.
You can have THAI SALMON FISH CURRY.. with Coconut Rice using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of THAI SALMON FISH CURRY.. with Coconut Rice
- It's 500 gram of salmon or prawn or any fish.
- It's 2 tbsp of Mustard oil.
- Prepare 2 of Onions chopped.
- It's 1 tbsp of Ginger/garlic paste.
- You need 1 tsp of Zeera.
- You need 3/4 tsp of Turmeric.
- You need 1 tsp of Dhaniya powder.
- You need 1 tsp of Crushed chilli powder.
- You need of Curry leaves 12-15.
- Prepare 2-3 of Tomatoes.
- You need 150 gram of Coconut milk.
- You need of Lemon (half).
This Southern Thai dish is cooked with coconut milk with added fish, shellfish, squid, or in this central Thai adaptation, salmon. Whilst salmon is not a fish native to Thailand, it is readily available and works just perfectly with Thai Red Curry. We're talking big juicy chunks of salmon and fresh spinach in a light Thai inspired red curry sauce ~ popped with the holy trinity of lime, cilantro and fresh ginger. Coconut Curry Sauce: Heat the olive oil over medium heat.
THAI SALMON FISH CURRY.. with Coconut Rice step by step
- Heat mustard oil in frying pan or pot, put onions fry till its lightly brown and soft not too much then put ginger garlic paste and saute then put zeera, haldi, dhaniya, crushed chilli powder, curry patta, when aroma comes then put chopped tomatoes(i put half chopped tomatoe tin) if you put fresh tomatoes let it get soft and juicy then add coconut milk and half lemon squeeze..
- Now add salmon only for 5 minutes and turn off gas dont turn fish if you want really soft but make sure fish is dipped in masala and if you want just turn another side for a minute. Serve with Rice or coconut rice..
- COCONUT RICE: In water put salt, coconut milk (i put less then 100 gram coconut in 1 cup rice) then put rice put 1 onion cut in square and dum rice (as pilao style not drain one) and last put garlic cloves few not chopped just whole for smell...
- Tip: if you don't like coconut taste too much put less coconut milk in both. light taste will be nice aswell..
Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted. Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice. Use a whisk to blend it until it is smooth. Bring the coconut milk to a boil and add the fish.