No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (582g) Recipe makes 3 servings The following items or measurements are not included below: red curry paste
Calories 1249
Calories from Fat 344		(27%)
Amount Per Serving		%DV
	Total Fat 38.3g	58%
	Saturated Fat 27.4g	137%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 118mg		39%
Sodium 1110mg		46%
Potassium 1268mg		36%
Total Carbohydrate 162.2g		54%
	Dietary Fiber 5.9g	23%
	Sugars 4.9g
Protein 61.7g		123%
detailed view... how is this calculated?

people who like this recipe also like:

Crunchy Pierogies Pie

By: BigFatMomma

Quick BBQ Zucchini

By: Peter J

Pistachio Cake

By: ~Leanne~

Greek Orzo Salad

By: Spamster

Thai Salmon Curry

Recipe #87877 | 25 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Sue L
Mar 31, 2004

I made this up being hungry for salmon but not wanting to do the familiar teriyaki routine. The results were delicious and also used up some hot peppers that were ready on my plants. And you can't believe how quick and easy this is to prepare! The hardest part is steaming the rice!

SERVES 3 -4 (change servings and units)

Ingredients

1 1/2 lbs fresh salmon fillets
1 (14 ounce) can light unsweetened coconut milk
1 tablespoon grated ginger
1 tablespoon palm sugar or brown sugar
2 tablespoons fish sauce
1-3 tablespoon red curry paste (you choose how much)
1/2 lime (juice of, no seeds)
1/4 cup chopped fresh basil
2 tablespoons chopped fresh cilantro
minced Thai chiles (optional; as many as you prefer)
3 cups steamed jasmine rice (or other type of rice)

Directions

1
Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
2
Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice.
3
Use a whisk to blend it until it is smooth.
4
Bring the coconut milk to a boil and add the fish.
5
Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish).
6
Sprinkle curry with chopped basil and cilantro.
7
Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving.
8
Ladle into bowls over steamed jasmine rice.

Questions about this recipe?

Featured Reviews for This Recipe

From: Ms. Mother Earth

On May 16, 2009

Made this for my husband to celebrate his promotion and it was very well received! Served it over Thai Coconut Rice, from this site. Yes, "picky-picky" we know it's not healthy, which is why I didn't partake. But sometimes we just have to treat our loved ones (and/or ourselves) special--and this fit the bill! Thanks Sue.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Steve in Scottsdale

On Jul 9, 2008

My son gave us this recipe for Xmas two years ago. It is absolutely to die for. We get withdrawal symptoms if we don't have it every other week. I've made it dozens of times and find the following tweeks make a fabulous recipe even better. -use frozen wild alaskan salmon-as it is factory frozen when caught it is actually fresher than what you get in the store called "fresh", which only means it has never been frozen. Remove skin when still frozen - it's easier. -you MUST use fresh ginger, cilanto, lime juice, and basil. use brown basmati or jasmine rice - 1 cup raw is a perfect amount. -start with one T of curry paste - it is plenty warm! Chop fresh serrano peppers to serve on the side and spice it more for those who so desire. Use an entire bunch of cilanto, chopped. Add one-half just before serving and use the rest to garnish at table. Use at least one cup chopped fresh basil - add half before serving and the rest for garnish . You can't add too much ginger. I use 2-3 Ts. Grate or finely dice. Use juice from an entire lime.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Innisfree

On Jul 6, 2005

Wowza! This was even better than I hoped. I combined all the sauce ingredients in a blender earlier in the day, so making this was simply heating the sauce, tossing in the fish and veggies, and stirring occassionally. I only had about 3/4 lb. salmon, so I added about two cups cut thin green beans to stretch it a bit. The curry sauce would be great with other fish, esp. shrimp.

2 people found this review helpful

Was this review helpful to you? YES | NO

From: mandabears

On May 31, 2005

this recipe was beyond excellent. good if not better than a Thai restaurant. I used 2 tablespoons of red curry paste and will use 1 the next time. I added some sliced green beans at the last minute.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews