7 Reviews of Thai Salmon Curry

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.

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.

From: Oolala

On Mar 26, 2007

This was a WOW dish! I loved it. Not only was it easy to make but my older son had a friend over and they adored it. I used 2 shakes of red pepper flakes for the Thai chili and used about 1-2 tbsp. dried basil and about 1 tsp. dried cilantro which I added to the pan toward the end. I uses 2 tbps. of the red curry paste which was just right for us. Served it over rice and there was lots of sauce. I bought the salmon in Costco which sells the salmon fillet already skinned. Thanks for a winner!

From: AjmCa

On Jul 19, 2005

This was very good, and extremely simple. Perfect for an everyday dinner.

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.

From: picky-picky

On Mar 26, 2007

This was an O.K. dish. It is extremely unhealthy and a little too spicy. i brought the nutrition facts to school and everyone thought/knew it was VERY unhealthy. Otherwise, it was good. P.S use low-fat coconut milk.

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.