Get ready to transform your kitchen into a Thai-inspired paradise with this mouthwatering Salmon Curry that promises to be a flavor explosion! Imagine tender salmon fillets swimming in a creamy, aromatic coconut sauce infused with the exotic notes of lemongrass and galangal - a dish so incredible, it'll transport you straight to the vibrant streets of Thailand with just one bite. Whether you're a seasoned home chef or a curious food lover, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 stalk lemongrass, minced
- 1 tablespoon galangal, minced
- 1 can coconut milk
- 2 tablespoons red curry paste
- Fresh basil for garnish
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Mince the lemongrass and galangal finely. Rinse the salmon fillets under cold water and pat them dry with paper towels. Season the salmon with a pinch of salt on both sides.
- In a large skillet or wok, heat a tablespoon of oil over medium heat. Once the oil is hot, add the minced lemongrass and galangal. Sauté for about 2-3 minutes until fragrant, stirring frequently to prevent burning.
- Add the red curry paste to the skillet and stir well to combine with the lemongrass and galangal. Cook for another 2-3 minutes until the paste is well incorporated and aromatic.
- Pour in the can of coconut milk, stirring continuously to blend the curry paste into the coconut milk. Bring the mixture to a gentle simmer, allowing it to cook for about 5 minutes. This will help the flavors meld together.
- Carefully add the salmon fillets to the skillet, making sure they are submerged in the sauce. Cover the skillet with a lid and let the salmon cook for about 10-15 minutes, or until the salmon is opaque and flakes easily with a fork. Avoid overcooking to maintain the salmon's tenderness.
- Once the salmon is cooked, taste the sauce and adjust the seasoning with salt as needed. If you prefer a spicier curry, you can add a little more red curry paste at this stage.
- To serve, gently plate the salmon fillets and spoon the coconut curry sauce over them. Garnish with fresh basil leaves for a burst of color and flavor.
- This dish pairs beautifully with steamed jasmine rice or quinoa. Enjoy your delicious Salmon Curry with Lemongrass and Galangal!
Tips
- Fresh is Best: Use fresh lemongrass and galangal if possible. The difference in flavor is remarkable compared to dried or pre-packaged versions.
- Don't Overcook the Salmon: The key to a perfect salmon curry is maintaining the fish's tenderness. Watch carefully and remove from heat as soon as the salmon is opaque and flakes easily.
- Customize Your Spice Level: Red curry paste can vary in heat, so start with the recommended amount and adjust to your preference. You can always add more, but you can't take it away!
- Prep Ingredients in Advance: Mince the lemongrass and galangal before you start cooking to ensure a smooth, stress-free cooking process.
- Choose the Right Pan: A wide skillet or wok helps distribute heat evenly and allows the salmon to cook perfectly in the sauce.
- Fresh Herbs Matter: The fresh basil isn't just a garnish - it adds a bright, aromatic finish that elevates the entire dish.
- Serve Immediately: This curry is best enjoyed hot, straight from the pan, with steamed jasmine rice to soak up all that delicious sauce.
Nutrition Facts
Calories: 603kcal
Carbohydrates: g
Protein: 39g
Fat: 42g
Saturated Fat: 23g
Cholesterol: 109mg
