Red Thai Salmon Curry


I discovered a little bucket of red curry in my pantry. I have no clue where it came from, but that is often the case in our home with a chef as a spouse and house guests who bring us the oddest gifts (hence the pineapple!). I have never made red curry, but since my green curry turned out well (although a bit subtle for some “judges”), I thought I would give this culinary challenge a go.Bon Appetit

1 tablespoon olive oil
1 salmon filet
1 heirloom tomato
Kosher salt and freshly ground black pepper, to taste
3 garlic cloves minced
1 red bell pepper diced
1 onion diced
3 tbsp. red curry paste
1 tbsp. freshly grated ginger
6 cups low sodium chicken broth
1 (13.5-ounce) can coconut milk
1/2 (8-ounce) package rice noodles
1 tablespoon fish sauce
1/2 red  onion thinly sliced
1/4 cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice

Method: In a food processor add onion, quarter of a bell pepper, jalapeño, and garlic and pulse (this is your mirepoix). Place ingredients in cast iron skillet and cook three to four minutes until fragrant. Meanwhile, add heirloom tomato to food processor along with basil and pulse. Add to mirepoix and simmer three to five minutes until fragrant. Add chicken stock, a capful of Herb Farm NW, and red curry paste. Bring to a boil then let simmer for 10 minutes. In a bowl, add coconut milk, fish sauce, and lemongrass. Whisk until any lumps in the coconut milk are broken up. Add to cast iron skillet and allow to thicken. Add rice noodles and cook five minutes. Cut the salmon fillet into cubes, season with pike place fish, and stir into cast iron skillet mixture. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes until noodles are tender. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.

Tip- when you find yourself with one piece of good quality fish or piece of meat and you need to make it stretch, chop it up and add it to the dish. Hence my one salmon fillet.

Processed with MOLDIV

The makings of dinner.

Processed with MOLDIV.


This entry was posted in Kitchen Adventures and tagged , , , , , , , , , , , , , . Bookmark the permalink.

Please Leave Your Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s