Thai Salmon Coconut Curry
A delicious and authentic chicken recipe for Thai Salmon Coconut Curry, prepared with traditional seasonings and techniques.
Ingredients
- • 1 pound salmon (, skin on & cut into 4 fillets)
- • Pinch of salt
- • 1 teaspoon vegetable oil
- • 2 teaspoons vegetable oil
- • 3 tablespoons green curry paste ((*Footnote 1))
- • 1 can (13.5 oz) coconut milk
- • 1/2 cup chicken stock
- • 1 tablespoon fish sauce
- • 2 teaspoons sugar
- • 1 cup green beans (, trimmed and cut in half)
- • 1 small Japanese aubergines (, halved & cut into half-inch chunks)
- • 6 basil leaves (, sliced)
Preparation Steps
In a large frying pan or a wide saucepan add the 2 teaspoons of oil and heat over medium heat until warm. Add the curry paste. Cook and stir to release the fragrance, about 1 minute.
Add the coconut milk, chicken stock, fish sauce, and sugar. Stir to combine everything. Taste the mixture and adjust the fish sauce and sugar to your preference. (*Footnote 1)
Bring the broth to a boil, then lower the heat to medium-low to reduce it to a simmer. Cook until the curry is mostly thickened, 10 minutes.
While the broth simmers, sprinkle a pinch of salt evenly onto both sides of the salmon. Add the remaining 1 teaspoon of oil to a separate pan over high heat until it is just smoking. Place the salmon, skin-side-down into the hot pan. Cook until the skin is brown and crisp, about a minute. Once done, transfer the salmon to a big plate and set it aside.
Once the broth is reduced, add the green beans and aubergines. Stir to mix well. Continue to simmer for another 4 minutes.
Arrange the vegetables to create 4 wells, about the size of the fillets. Place the cooked salmon skin-side-up in the wells. Simmer for another 2-3 minutes, until the salmon is just cooked through.
Remove the pan from the heat and add the basil leaves. Serve hot over steamed rice as a main dish.