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! Add coconut milk and bring to boil. You can have Poached Salmon In Thai Red Curry using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Poached Salmon In Thai Red Curry

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

Lower heat to low, add lime leaves, and red curry paste. Cook rice according to the packet instructions. Meanwhile, heat a medium frying pan. Add curry paste and cook, stirring, for a few seconds.

Poached Salmon In Thai Red Curry step by step

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

Gradually stir in a coconut cream and bring to a simmer. In a frying pan on low heat, add the oil. The Thai red curry paste is where most of the flavour of this dish comes from, and it's the perfect way to add a ton of flavour with really no effort. Unlike a lot of salmon sauce recipes, this one is lactose-free , calling for coconut milk instead of cream. Heat the oil in a large pan, then add the curry paste.