Salmon in Red Curry Sauce
Every few months I find myself thinking, “we should eat more fish”. We have it maybe once every month and a lot of the time it is simple recipes with some kind of white fish (cod, tilapia, etc.). The fact that this is the first fish recipe I’m posting after writing about 70 other meals tells you that we don’t cook fish as often as we should. That being said, when we do make meals with fish they are usually pretty quick and simple. A few times each year we’ll make fish tacos and during the winter fish stew is a nice way to keep warm (perhaps Gus Fring’s favorite palia marina?). I do have a very detailed bouillabaisse recipe bookmarked but am still working up the courage to try it out.
It may not seem like it but this salmon in red curry sauce is one of the easiest and quickest dishes you’ll find. Start to finish you won’t need more than about 20 minutes and it is loaded with delicious Thai flavors from the curry, chilis, and (if you have it) kaffir lime. This goes great with some stir fried veggies and rice that you can cook up while the curry is doing its thing. Which reminds me, have you ever tried cooking rice in the microwave? It is so much easier and takes half the time. Put the rice and water in a glass dish and microwave uncovered on high for 2 minutes. Then cover the dish with a microwave safe plate and microwave on 50% power for 12-15 minutes (depending on how quick your microwave is). We have been cooking rice this way for a few years and it always turns out. Just make sure that you set it for 50% power when you cover the rice. Enjoy!
- 1½ Tbsp vegetable oil
- 1 Tbsp red curry paste (store bought or homemade)
- ¾ C coconut milk
- ½ C water
- 2 tsp fish sauce
- 2 tsp brown sugar
- 4 skinless salmon fillets (about 6 oz each)
- 1 fresh red or green thai chil, halved, seeded, and cut into slivers (can use dried chilis)
- 2 fresh Kaffir lime leaves cut into thin strips OR 2 drops kaffir lime oil (optional)
- Preheat a wok or large skillet to medium high heat.
- Add oil, curry paste, and coconut milk and cook for 2 minutes, until the curry paste is fragrant and the milk begins to separate.
- Add the water, fish sauce, sugar and stir so that everything is combined and dissolved.
- Add the fish fillets, make sure to leave space between them. Turn the heat down to medium low and cover. Cook for 2-3 minutes.
- Turn the fillets over add the chilis, and cover once more. Cook for another 2-3 minutes. The fish will flake easily with a fork when done. If you have a thermometer, the salmon should be cooked to 145F internally.
- Sprinkle the kaffir lime leaves over the finished fish or add lime oil to the sauce. Serve with rice and vegetables.