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Fish sauce Lime juice Thai Red Curry Paste Salmon filets Fresh Cilantro Sugar Chili Pepper Chili Powder Garlic Ginger Coconut Cream Small Onion Salt and Pepper Oil Green Onion
Fill your baking dish with oil: place it on a medium heat. Take the salmon filets and place with the skin side up – this means place the non-skin side face down in the pan. Cook the salmon fillets for 2 minutes and then remove from the pan and set aside.
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Put oil into the pan: and add your chopped onions along with the ginger. You want these to caramelize and brown. If you find that the onions are sticking to the bottom of your pan, you can add a bit of water to deglaze your pan. Cook these for about 7 minutes on a medium heat.
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Once the onions are cooked: add the sugar, chili pepper, and minced garlic to the pan and allow it to cook for one minute. Add the red Thai curry paste and let it cook for one minute.
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Proceed to then add: the chili spice, fish sauce, and your coconut cream. You want to make a creamy curry sauce, therefore coconut cream is your best option (not full-fat coconut milk). Use the entire can and break it down with a wooden spoon.
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Add the juice: from half of a lime and some lime slices into the sauce. Then place the salmon filets into the pan and cook for 10-15 minutes on a medium heat. The internal temperature of salmon when cooked is 145°F. Check the salmon steaks while you are cooking them (you can check every 2-3 minutes) to make sure that they reach the desired internal temperature.
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Remove from the stove: top with green onion, fresh cilantro, and serve immediately. You can serve this over rice, mashed potatoes, or with some sort of flat bread.
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