Thai Green Curry Salmon

Submitted by Chef #573036

"From Food Network Canada - Caroline McCann Bizjak: Curry"

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 1⁄2 lbs skinless salmon fillet, cut into 2-inch pieces
• 2 (13 1/2 ounce) cans unsweetened coconut milk, chilled
• 8 tablespoons green curry paste
• 2 teaspoons firmly packed brown sugar
• 4 tablespoons fish sauce
• 1 tablespoon fresh lime juice
• 1 thinly sliced red bell pepper
• 1⁄2 cup of thinly sliced mushroom
• 1⁄2 cup of torn fresh basil
• jasmine rice, to serve

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.

Reviews

[Elinoir]

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!

 

[DoubletheGarlic]

Everyone enjoyed, including the 80 year olds present! :-) I added 2" fresh minced ginger and quadrupled the brown sugar. After stirring in the fish sauce, I worried the curry would be too salty (I used lightly smoked salmon -- it was salty enough), but the boiled potatoes and stir-fried eggplant I added took care of that. YUM! Thanks!

 

[MaryMess]

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!

 

[LoisB]

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!

 

[marcusn]

Loved it! Just as one reviewer noted, I used only 3 tablespoons of curry paste (and I only had red curry paste on hand) so it wouldn't be too spicey for my kids. I also kept out the second can of coconut milk, and used chicken stock - mainly to keep out extra oil. The salmon can produce plenty. I also omitted the fish sauce, as the curry paste contained it already. I thought my kids would like it, but they practically engulfed it! (9 and 12 year old girls). My 9 year old literally said, "This is the best salmon ever!" I'm having trouble disagreeing. I also served with lemon wedges, which my kids enjoy on just about everything. Definitely bookmarking this one!