Thai Red Salmon Curry Recipe
From the bustling markets of Thailand to your dining table, the Thai Red Salmon Curry has taken you on a journey of flavors. Don't let this adventure end here. Share the recipe with friends and family, and subscribe to our blog for more culinary explorations that bring the world's tastes to your kitchen.
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Servings: 4 people
Calories: 76kcal
Cost: $100
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Equipment
Electric Cooker You can prepare this dish using an electric cooker if you're short on time.
Ingredients
- 1 can Galangal
- 2 cups Fish stock
- 1 teaspoon Minced garlic
- 1 Shallot
- 4 Kaffir lime leaves
- 2 sticks Lemon grass
- 2 tablespoon Fish sauce
- 2 tablespoon Thai red curry paste
- 3/4 cup Cilantro
- 1/2 pound Salmon meat
- 1 tablespoon Olive oil
Instructions
- Take a large sauce pan.
- Add the shallots and olive oil.
- Cook your shallots and then add the salmon meat.
- When the salmon meat is half cooked, add the galangal, red curry paste, fish stock, and minced garlic.
- Cook your ingredients until it starts boiling.
- Add in the lemon grass and rest of the ingredients into the curry.
- Cook your ingredients for ten minutes.
- When your curry is cooked dish it out.
- Garnish it with cilantro leaves.
- Your dish is ready to be served.
Video
Notes
Salmon Selection:
Opt for skinless salmon fillets for ease of preparation. Freshness is key—seek vibrant, firm fillets to ensure the best flavor. Customizing Spice Level:
Adjust the amount of Thai red curry paste to suit your spice tolerance. For a milder version, start with a smaller quantity and add more if desired. Coconut Milk Consistency:
Shake the can of coconut milk well before opening. Use the thicker coconut cream for a richer texture and the coconut water for adjusting the curry's thickness. Ingredient Substitutions:
Feel free to add a medley of vegetables like bell peppers, baby corn, or snow peas for extra crunch and color. For a vegetarian twist, replace salmon with tofu or mushrooms.
Opt for skinless salmon fillets for ease of preparation. Freshness is key—seek vibrant, firm fillets to ensure the best flavor. Customizing Spice Level:
Adjust the amount of Thai red curry paste to suit your spice tolerance. For a milder version, start with a smaller quantity and add more if desired. Coconut Milk Consistency:
Shake the can of coconut milk well before opening. Use the thicker coconut cream for a richer texture and the coconut water for adjusting the curry's thickness. Ingredient Substitutions:
Feel free to add a medley of vegetables like bell peppers, baby corn, or snow peas for extra crunch and color. For a vegetarian twist, replace salmon with tofu or mushrooms.
Nutrition
Calories: 76kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1097mg | Potassium: 225mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1390IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.