Very easy and Delicious!
Our son found this recipe on a recent visit to our house wanting to replicate a dish we used to order at Thai Nakorn in Truckee, CA. This is pretty darn close. We have now made it twice, doubling the sauce, as we love rice with extra sauce. We use Maesri panang curry paste in the pink can, using an entire can for a double recipe of sauce.
Super easy, super yummy. Used 2 tbls. red curry and Costco frozen Wild King Salmon burgers (broke them up in the sauce). I too used extra Basil and Cilantro in the end. Had a birthday dinner party, everybody raved.
It was quick and easy to make. I think it is healthy the fat in the coconut milk its not a bad fat...and the nutritional facts are for the whole dish not one serving I think. I thought the flavor of the dish was average. I did not put the chillies in the dish. I think that possibly the dish would have been better flavored with a yellow curry rather than the red. Im trying to think of some think that would flavor this up but I will have to think about it. I added vegatables but it didnt change the flavor of the overall base. I just think that the red curry paste does not compliment the salmon. I do low carb cooking so instead of rice....I used mircle rice noodles that have 0 (yes zero) carbs.
Another great recipe from Sue. It was easy enough for an after work dinner, but I also know I will use this for a dinner party also. I made it with Eggplant Thai Stir Fry by Sharon123.
Love although I add a bowl full of fresh chopped basil and cilantro on the table to serve with it. I think the nutritional guide on this page is incorrect, I entered them in another nutrient finder and came up with very different results, perhaps its not dived into the servings and is for the whole meal? I do use lite milk anyways and its still yummy
This is fantastic! I made this for a dinner date & I really wanted to "wow" him. I would usually NEVER make something for a guest I haven't made already, but he wanted salmon & I didn't really have a 'killer' salmon dish so I decided to take a chance on this recipe. So glad I did. I used 1 tablespoon curry paste (& that was mild enough for not knowing how spicy my guest likes his food) & added greenbeans & carrots cut into match sticks that I blanched first, juice of a whole lime. Simmered the sauce till slightly thickened then added the salmon. Served over rice with salad & a thai peanut dressing. It was wonderful. My guest was in total awe & said it was the best salmon he's ever had.. many times. Thank you for posting this recipe, it made me look like a total kitchen rockstar!
Made this twice so far, definately a regular! Thank you
YUM! I don't even really like salmon and this was awesome. We made it over brown rice and I had some bok choy in mine too. Also to cut down on fat I only used 1/4 can of coconut milk and added some skim milk and water for the rest of the liquid and it was still terrific!