Recipe by Celeste!
A spicy red curry sauce that cuts through the richness of the salmon, a cool crisp cabbage salad for contrast, and nutty basmati rice to sop it all up.
Top Review by sherylfinucane
This recipe is amazing! I am pretty picky with stuff but this is so good if you like coconut curry! perfect combination! I used grilled steak instead of chicken because I feel steak is better coconut curry. Loved it and its our new number one!
- 236.59 ml basmati rice
- 2.46 ml unsalted butter
- 354.88 ml water
- 473.18 ml loosely packed thinly sliced cabbage
- 78.07 ml loosely packed julienned cucumber
- 29.58 ml cilantro leaves
- 29.58 ml mint leaves
THAI RED CURRY SAUCE
- 29.58 ml tomato puree
- 9.85 ml peanut oil
- 4.92 ml minced garlic
- 4.92 ml minced peeled fresh ginger
- 4.92 ml coriander seed, cracked
- 7.39 ml curry powder
- 7.39 ml Thai red curry paste
- 7.39 ml paprika
- 2.46 ml ground cumin
- 295.73 ml unsweetened coconut milk
- 29.58 ml firmly packed brown sugar
- 9.85 ml firmly packed brown sugar
- 4 (680.38 g) king salmon fillets or 4 (680.38 g) atlantic salmon fillets, each 3/4 inch thick
- 14.79 ml olive oil
- salt & freshly ground black pepper
- 2.46 ml soy sauce
- 9.85 ml rice vinegar
- 14.79 ml coarsely chopped roasted peanuts
Directions See How It's Made
- Prepare a fire in a charcoal grill or preheat a gas grill.
- To make the rice, preheat the oven to 350 degrees.
- Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
- In a small ovenproof saucepan, combine the rice, butter, and water.
- Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
- Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
- Set aside and keep warm.
- To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
- Cover and refrigerate.
- To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
- Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
- Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
- Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
- Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.).
- Keep warm or reheat gently before serving.
- Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
- Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
- Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
- To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
- To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
- Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
- Top each fillet with a tall mound of the cabbage salad.
- Sprinkle the sauce with peanuts.