Ingredients:
- Salmon fillets
- Cooking oil for searing
- 1 finely chopped shallot
- 3-4 minced garlic cloves
- 1 tsp grated ginger
- 1 can full-fat coconut milk
- 4 tbsp Thai red curry paste (Maesri brand recommended)
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 cup vegetable broth or water
- Juice of half a lime, plus extra wedges for serving
- A handful of fresh cilantro, chopped
- Salt and white pepper, to taste
- Assorted vegetables: green beans, red bell pepper, bamboo shoots, broccoli, and mushrooms
Cooking Method:
- Start by heating oil in a pan. Season the salmon and sear until it's about 75% done; then set aside.
- Wipe the pan with a paper towel and sauté shallots until translucent.
- Stir in garlic and ginger, then add the red curry paste and sauté until aromatic.
- Pour in the coconut milk, bring to a simmer, and then incorporate the fish sauce, brown sugar, and broth or water.
- Add the vegetables to the sauce and let them soften slightly.
- Return the salmon to the pan, nestling it into the curry. Baste the salmon with the sauce and then turn off the heat.
- Finish with a squeeze of fresh lime juice and a scattering of chopped cilantro.
Serving Suggestion:
- Serve this fragrant curry over steamed jasmine rice or delicate vermicelli noodles for a fulfilling meal.
Chef's Note:
- The choice of red curry paste can make a significant difference. If available, opt for a traditional Thai brand like Maesri for authentic flavor.
- Adjust the level of heat with the amount of curry paste to suit your taste, and feel free to use your favorite mix of vegetables.
This recipe brings a piece of Thailand into your kitchen, capturing the essence of its fragrant, spicy, and flavor-packed cuisine. Enjoy your culinary journey!
