Thai Green Curry Salmon

Total Time
35mins
Prep 15 mins
Cook 20 mins

From Food Network Canada - Caroline McCann Bizjak: Curry

Ingredients Nutrition

Directions

  1. Remove 1 cup of the cream that has risen to the top of the chilled coconut milk and add to a large skillet or wok. Bring to a boil and cook for 5-8 minutes until the oil begins to separate from the white solids. Add curry paste and continue to cook for another 5-8 minutes. Add some thin coconut milk a little at a time if the mixture begins to stick.
  2. Meanwhile, combine the thin coconut milk remaining in the can the cream was removed from with ½ cup of well stirred milk from the second can. Reserve the remaining milk from the second can for a later use. Add ½ cup of water.
  3. Add salmon pieces to the skillet with the curry paste and coconut cream. Stir-fry for 2 minutes. Add the remaining thin coconut milk and let simmer, turning occasionally until the salmon is cooked through.
  4. Stir in fish sauce, brown sugar, limejuice, and red pepper slices, mushrooms, fresh basil and simmer for another 2 to 3 minutes.
  5. Serve hot over rice.
Most Helpful

1 5

I have made Thai green curry many many times before following different recipes and I can safely say that this one does not yield a good result! It calls for way too much fish sauce and possibly too much curry paste too. I would advice you to try another recipe!

5 5

I made this dish last evening for 4 adults; all of us had previously eaten green curry salmon. I followed the recipe exactly -- except I added about 3/4 tsp. red paper flakes to spice it up just a bit. I made 6 cups of cooked jasmine rice. We all loved the dish and wouldn't change anything about the recipe. The four of us ate all but one small "leftover" serving!

5 5

Made a variation of this - used indian curry paste as that's all I had and lemon juice (again, as that's all I had). Hubby absolutely hoovered it up. I'll be making this again!