Best 3 Thai Red Curry Coconut Sauce For Salmon Recipes

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Embark on a culinary journey to the heart of Thai cuisine with our tantalizing Thai Red Curry Coconut Sauce for Salmon recipe. This exquisite dish combines the vibrant flavors of Thailand with the delicate texture of salmon, resulting in a symphony of taste that will delight your palate.

In this comprehensive guide, we'll unveil the secrets behind creating an authentic Thai red curry sauce, using a harmonious blend of aromatic spices, creamy coconut milk, and fresh herbs. You'll discover step-by-step instructions for preparing the flavorful curry paste from scratch, ensuring the perfect balance of heat, tanginess, and sweetness.

But that's not all! We'll also share variations of this versatile sauce, including a vegan option for those seeking a plant-based alternative. Additionally, we'll provide a delectable recipe for Pan-Seared Salmon, perfectly complemented by the rich and creamy Thai red curry coconut sauce.

Get ready to tantalize your taste buds and impress your dinner guests with this authentic Thai delicacy. Let's dive into the world of Thai flavors and create a culinary masterpiece that will leave you craving for more!

Here are our top 3 tried and tested recipes!

THAI RED CURRY / COCONUT SAUCE (FOR SALMON)



Thai Red Curry / Coconut Sauce (For Salmon) image

This was in my notes listed as "Sauce to serve with grilled salmon" and I have no idea where I got it but it sounds good. I haven't made it but hope to one day! Maybe you'll beat me to it! Just take salmon and rub with olive oil, season with salt and pepper. Grill or broil and serve with this flavorful sauce.

Provided by Oolala

Categories     Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup unsweetened coconut milk
1 teaspoon Thai red curry paste
1 tablespoon light brown sugar
1 1/2 teaspoons fresh lime juice
1 pinch salt
2 teaspoons cornstarch
8 fresh basil leaves

Steps:

  • Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.
  • Taste and adjust to your preferences.
  • Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry. Stir until it is glossy and coats the back of a spoon.
  • Stack and roll basil leaves like a small cigar. Sliver them cross-wise into narrow ribbons and drop into the sauce.
  • Keep sauce warm but be careful not to simmer for a long time.
  • Serve sauce over the fish with Jasmine or Basmati rice.

RED THAI SALMON CURRY



Red Thai salmon curry image

Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 7

1 tsp vegetable or sunflower oil
1 tbsp Thai red curry paste
1 onion, sliced
250ml reduced-fat coconut milk
500g skinless salmon fillet, cut into chunks
200g pack trimmed green bean
coriander or basil, to serve

Steps:

  • Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
  • Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.

Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.46 milligram of sodium

EASY 1-PAN SALMON RED CURRY



Easy 1-Pan Salmon Red Curry image

A 1-pan dinner that comes together in just 30 minutes! A quick red curry coconut sauce coats tender red bell pepper, wild caught salmon, and greens! Light, satisfying, and incredibly flavorful.

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 19

2 4-6 oz. salmon filets ((skinless, wild caught whenever possible))
1 pinch sea salt
1 tsp coconut aminos ((sub tamari if not soy-free))
1 tsp chili garlic sauce ((we like Huy Fong foods brand))
1 Tbsp avocado or coconut oil ((or sub water, adding more as needed as it evaporates))
2/3 cup thinly sliced shallot
1 Tbsp minced fresh ginger
1/2 - 1 small serrano pepper ((reduce for less heat, increase for more heat))
2 cloves garlic, minced
3 ½ Tbsp red curry paste
1 medium red bell pepper, seeds removed and cut into bite-size pieces
1 healthy pinch sea salt
1 14-oz can light coconut milk
1-2 tsp coconut aminos
1-2 tsp maple syrup
2 cups chopped kale or other green of choice ((optional))
Brown rice, white rice, or cauliflower rice
Cilantro / Basil
Lime wedges

Steps:

  • First, prep salmon. Ideally, the skin is removed. If not, it can be removed later. Top with salt, coconut aminos, and chili garlic sauce to briefly marinate. Set aside.
  • Heat a large rimmed skillet or pot over medium heat. Once hot, add oil or water. Then add shallot, ginger, and serrano pepper and sauté for 3-4 minutes, stirring occasionally. Next add garlic and cook for 1-2 minutes more, stirring frequently, lowering the heat if it begins to burn.
  • Add red curry paste and sauté for 2 minutes, stirring frequently (turn down heat if browning or burning). Then add red bell pepper and a pinch of salt and sauté for 2-3 minutes. Add coconut milk and stir to combine. Then bring to a low simmer over medium heat. Cook for 2 minutes.
  • Add coconut aminos and maple syrup, starting with the lesser amount and working your way up to taste. Taste curry and adjust flavor as needed, adding more salt to taste, coconut aminos for depth of flavor / umami, maple syrup for balance / sweetness, or curry paste for more intense curry flavor.
  • Once you have the curry to your liking, add the salmon (see note below for separate pan/crispier skin option). Cover and cook through (~5 minutes).
  • NOTE: If your salmon has the skin on, add the salmon skin side down. Cover and cook for 2-3 minutes, then carefully flip, peel off skin, and cook through. If you have trouble peeling the skin off, continue cooking; it should peel off once cooked through. For a third cooking option, see notes below.
  • In the last 1-2 minutes of cooking, add the kale, cover, and cook until wilted. Serve as is, or with rice of choice, lime juice, and fresh herbs such as cilantro.
  • Store leftovers covered in the refrigerator for 2-3 days and reheat on the stovetop or microwave. Not freezer friendly if salmon has been added (as it doesn't reheat well).

Nutrition Facts : ServingSize 1 servings, Calories 461 kcal, Carbohydrate 36.5 g, Protein 27.8 g, Fat 23.6 g, SaturatedFat 9.6 g, Cholesterol 60 mg, Sodium 1408 mg, Fiber 5.7 g, Sugar 18.1 g, UnsaturatedFat 5.99 g

Tips:

  • Use fresh ingredients whenever possible. This will give your curry the best flavor.
  • Don't be afraid to adjust the ingredients to your taste. If you like it spicier, add more chili peppers. If you like it sweeter, add more coconut milk.
  • Serve the curry with jasmine rice or your favorite side dish.
  • Garnish the curry with fresh cilantro or basil for a pop of color and flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Thai red curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is flavorful, creamy, and packed with vegetables. Plus, it is a great way to use up leftover salmon. So next time you are looking for a quick and easy meal, give this Thai red curry a try. You won't be disappointed!

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