Reduce the heat to medium then pour the curry sauce into the pan and cover the pan and let it cook for 3 minutes. Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Required fields are marked *, Rate this recipe Following the recipe for the most part but not being a fan of cashews “AT ALL” I used 4 Tbs. The Maldivian dish called mas bai gave us the idea for this rich, fragrant one-pot fish and rice dish. The salmon is poached in a simple coconut Thai curry sauce that begs to be poured over steamed rice or cauliflower rice. Thanks, I’m excited to try it. We were so happy with it and now have to experiment again to see how many actual cashews to use! Add leek and saute for 1-2 minutes. This Kerala salmon curry is my mother-in-law’s recipe and it’s one of my favorites! 2. Hi, If you're serving this with rice, put a pot on before you start cooking the fish (learn how to make the best basmati rice). The other option is to use Steelhead Trout, which is a lot like salmon only fattier. We love the flavor of Thai yellow curry paste in this dish, but any type of curry paste can be used--be sure to taste as you go because curry blends vary in flavor and heat. The extra creamy sauce thickens just right with the addition of cashew butter. All Rights Reserved. On a busy night, you can balance nutrition and restaurant-quality flavor by making salmon curry. I left out the serrano pepper but otherwise followed the recipe. Many years ago, I shared the post Perfect Poached Fish with you. Now all you have to do is sear the salmon in a hot pan then pour the curry sauce over the top. soy sauce & 1 Tbs. The reason the curry sauce isn’t added at the beginning is that it becomes too thick as the cashew butter cooks. Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened … Stir in sweet soy sauce and … Bring the mixture up to a bubble. Place the coconut in a bowl and dip each piece of salmon into the coconut so that it is coated well on all sides. To get you fired up about good food! What a great recipe! I usually buy Aroy-D because it doesn’t have any additives. I don’t understand why you have changed this recipe. The pretty golden color comes from the red curry paste and a little bit of turmeric. Salmon gets an Asian vibe in this curry dish. Home » Dinner Recipes » Our Favorite Salmon Coconut Curry. 2 questions: 1. when searing the salmon …is it 2.5 minutes on each side? Salmon Coconut Curry is an easy weeknight dinner bowl that’s on the table in less than 30 minutes. Obviously yellow curry paste would change the dish a bit but thoughts on if it would still work? Peanut butter would really change the flavor of this dish. Very nice to have a different way to do salmon. I wouldn’t use boxed cashew cream (the stuff that is a milk replacement). Serve topped with cashews and cilantro. I have to say; This was fantastic & a life saver. Stir with a wooden spoon. Looks delicious though. Cook, stirring occasionally, until ... Add Cheers! Seriously! Take the salmon out of the pan and transfer it to a plate. Lightly season the salmon. If you like fish curry with coconut milk or Kerala style fish curry, then this … Step 3 Bake in the preheated oven until cooked through and flesh flakes easily with a … 2 (14-ounce) cans coconut milk. no sugar. Heat the oven to 200C/fan 180C/gas 6. We’re allergic to cashews. Made it as written and now want to try it with shrimp. Keeping up with health news can be confusing, and things change week to week, but everybody agrees that we should be eating lots of salmon…twice a week, in fact. My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. I've used a little cashew butter in this curry for three reasons: Once you have your coconut curry, dinner is so close to being ready. Cover, increase heat to high, and bring to boil. Easy. Salmon that stays nice and tender from being gently poached in the sauce. Then simmer the salmon gently over medium heat for a couple of minutes to finish cooking it. . Salmon is my favorite fish to eat, but it can be a little tricky to cook as it becomes dry if overcooked even a little. Oh, I forgot to mention I left the skin on for searing (flesh side 1st so it won’t warp up), and also forgot to mention the red pepper flakes I added to the sauce from my last reply on your Cashew Coconut Salmon Curry recipe. In a large skillet over medium heat melt butter. Fast, tasty, and healthy. Try serving this with curried sweet potatoes. In a large pot, heat 2 tablespoons oil over medium. Definitely going into heavy rotation over here. It sounds delicious. Thanks again Kristen, I look forward to your “The Endless Meal” emails. It’s tangy, mildly spicy, made in one pan and under 30 minutes. Thank you. ★☆ Add salt to taste. Dave the foodie from Parksville, B.C. Squash and I gobbled up nearly the entire recipe in one sitting with just a little left over for lunch today! Even though this is a super healthy recipe, it’s also fairly rich, so I see it as a one every few weeks kind of meal. If the pan is boiling, turn down the heat! posted by Kristen Stevens on February 21, 2020, Hi, I'm Kristen! Served with … When the sauce cooks, the cashew butter helps to thicken the sauce. Delicious and balanced, this salmon curry features crispy skin and plenty of veggies in a creamy green coconut curry inspired by Thai cuisine. While your rice is cooking you can make the quick curry. Haha well I hope it works! I like the sound of your peanut butter version. Cook for 5 minutes. Stir to cover the fish with the sauce. 10 Food Photography Tips for New Food Bloggers, The 10 Best Food Photography Props to Improve Your Food Photos, The Best WordPress Plugins for Food Bloggers, Lemon Salmon Burgers with Lemon Dill Sauce, Pecan Crusted Salmon with Garlic Maple Glaze. Place one of the … Add the spinach and cook just until it wilts. (Or combine coconut milk and cashew cream so its less coconut milk). Im wondering if it would be good with cod or red snapper…. curry powder in blender until smooth. What a wonderful and quick dinner idea! So this meal is really the perfect storm of healthy, easy, and delicious ~ what more could you ask from dinner? I was wondering if it’s possible make more of the sauce and then freeze it. We’re talking big juicy chunks of salmon and fresh spinach in a light Thai inspired red curry sauce ~ popped with the holy trinity of lime, cilantro and fresh ginger. Mr. Fattier fish are easier to cook as they don't dry out as quickly as their lean cousins. I will make it ASAP. For this poached salmon in curried coconut milk, I was inspired by Thai flavours like ginger, garlic and lemongrass to gently perfume the sweet coconut milk. 1/4 cup freshly squeezed lime juice (from about 2 limes. Will make it again! The cashew butter (like peanut butter) thickens as it cooks. I love using pastes like this because they contain so many different spices and ingredients (like lemongrass and kaffir lime peel) that make a dish taste authentic. This salmon curry is based on one of those tasty sauces. I’m hoping I get the rest for lunch…, Thanks Shirley! Sounds like this is perfect for you, I like it because it’s so quick. Is there a way to substitute the salmon for a vegetarian option? of Adams dark roast crunchy peanut butter, 1/2 cup of real lemon lime juice (all I have on hand), 3Tbs. Add onion, garlic, ginger, and a pinch of salt; cook, … Wow! Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn't take long. Remove the pan from the heat and carefully stir the thickened sauce. . This might just be the recipe that FINALLY convinces me to not only try salmon again, but maybe even like it! If you’re ok with it you can omit it and have a thin sauce. The cashew butter helps to thicken the sauce so without it it will be a little thin. Heat oven to 375ºF. Also, why the fish sauce and ginger addition? Decrease the heat to medium-low; add the potatoes and cover. The flavor is great! I wish the original recipe (instead of just the sauce) was still linked. Place fish, skin-sides down, on baking sheet sprayed with cooking spray. For ease, we use curry powder instead of handful of individual spices to deliver both flavor and color. I’ll definitely be making this again with salmon/ white fish/ prawns/ tempeh/ tofu. I added 1 cup of water with the can of coconut milk, and used ginger in a tube. Dry the salmon fillets … Best ever!! All Rights Reserved. And the heat should be turned down to medium once the sauce goes in. It’s the Cashew Coconut Curry Sauce. Continue sauteeing for a few more minutes, stirring almost constantly. Oh Sue, this was flat out fabulous! Add the curry paste, turmeric, and hot peppers to the pan and stir to combine. It’s made with Indian spices, curry leaves and coconut milk. We served it with brown rice and carrots. Preheat the oven to 475 degrees. Stuck at the moment without fresh ginger. X, If you have lots of cashew nuts (and a high-powered blender) you could blend them to make cashew butter. Just leave them out if you aren’t fond of hot food. While this salmon curry … Line a baking sheet with foil. I’ve never had curry-ever. Do you keep the heat at medium high after I pour the sauce in the pan to cook for the remaining 3 minutes? Thank you !! Cashew Coconut Salmon Curry is an easy to make and crazy delicious fish curry recipe. 4. If so, what amount would you recommend? Thai coconut curries are my idea of the perfect comfort food. Carefully remove salmon to a plate, no worries if it breaks apart a little. I sear it for 5 minutes on one side. Cut the salmon into a small dice. So happy to hear that you enjoyed the recipe, Aliza!! I've given more detailed instructions in the Perfect Poached Fish post, but basically, you want only a few small bubbles rising in the cooking liquid. Hi Mary! It was just great, loved it for 5 days, = very large filet. I love trying out new ingredients and techniques, reinventing the classics, and hunting down the next great flavor. The small jar will last you a while because you only need a spoonful to flavor a whole meal. I haven’t tried it wit cod or red snapper but I think it would work well! Veggies: I use a mix of red onion and baby bok choy in the coconut green curry … Enjoy . Name. Green Curry Salmon Ingredients: Here are the ingredients you will need to make this Thai-inspired green curry salmon recipe: Salmon filets: Whatever type of salmon filets you love best. How is the heat level on this recipe? ★☆ Hi Serena! The curry sauce is a simple, coconut-based curry that is unbelievably flavorful. The idea of cooking the salmon directly in the soup is particularly appealing. Check the seasoning again, and serve the curry over hot rice, rice, either leftover or fresh cooked. Creamy coconut sauces are THE BEST! The sauce is really flavorful so I’ll cross my fingers that it will mask any freezer burn for you! Remove pan from heat, set … Add tomatoes and cook, mashing with back of spoon, for about 2 to 3 minutes or until … :=). Or you could try adding a little cornstarch mixed with water at the end to thicken it. So delicious that you'd never guess this recipe is so good for you. The original version can be found here. Would love to try this recipe but have a quick question. 3 to 4 garlic gloves, minced. If you love to eat, you’ve come to the right place because I dish it up fast and fresh here at TVFGI. Put all the ingredients, except the wonton skins, into a mixing bowl … I used tuna steaks, as I had them on hand and served them over riced-swede/ rutagaba. I’m always working on new salmon recipes because it’s my fave fish . I agree. Cashew Coconut Salmon Curry is an easy to make and crazy delicious fish curry recipe. Red curry paste ~ look for the little jars in the Asian/Thai section of your grocery store. This is definitely a new favorite! You can serve the green curry salmon over a bed of cauliflower … 1/4 cup finely chopped fresh ginger. It’s so much easier than having to stock so many different ingredients. I definitely died and went to heaven . ✨ If you love this salmon curry as much as I do, make sure to give it a 5-star review in the comments below! Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Mash some steamed sweet potatoes with a little coconut milk, red curry paste, and salt. When ready to serve, heat the sauce, add the spinach (if using) and salmon. My partner calls it a “home run”. . I have lots of actual cashew nuts. It's a 20-minute dinner recipe everyone will love! “Yet another great recipe Kristen”, thanks. Looks like a great recipe to cover up my large, expensive freezer burnt sockeye fillet. I love the pairing with the sweet potatoes. Add onions, garlic, ginger, chili peppers and cook until aromatic. Don't add the fresh cilantro until ready to serve. Thanks for the recipe! What other nut butter can be substituted? Will definitely make this again and again. {Gluten-Free} Fish is always a great protein to work with for dinner because it cooks so quickly. Personal Message. Privacy Policy, Serrano pepper, thinly sliced into rounds, salmon fillet, cut into large chunks (or you can do smaller chunks if you prefer). Yep … canned, full fat coconut milk! Amazon Associates is designed to provide a means for sites to earn advertising fees by advertising and linking to If you don't want to eat the salmon skin, … 2 1/2 cups fish, vegetable, or chicken stock. 1/2 yellow onion, diced. Lightened coconut milk keeps the calorie count in check, and … It's a 20-minute dinner recipe everyone will love! The flavorful sauce begs to be sopped up with rice or cauliflower rice. Preparation. Add the broth, coconut milk, curry paste, and fish sauce and mix thoroughly to combine. Recipient Email Address. Heat the oil in a large pan, then add the curry paste. Place one of the oven racks is close … Curry is a general term that refers to many different Asian and Indian dishes, so it’s understandable that you’re confused. The Endless Meal is a place for recipes that are easy to make, healthy, and delicious. The Salmon Curry with Coconut milk is the ultimate comfort food. Design by Purr. Remember to subscribe to THE ENDLESS MEAL'S NEWSLETTER for FREE to get healthy and delicious recipes each week + our cookbook! Heat oil in a medium saucepan over medium. The salmon is poached in a simple coconut Thai curry sauce that begs to be poured over rice or cauliflower rice. Cut the fish into large pieces and return to the pan to cook for a further 1-2 minutes. Recipient Name. Put the oil, onion, garlic, ginger and some seasoning in a pan over a medium heat, and fry for 5 minutes or until translucent. Cut the salmon into 2-inch pieces (about 20 pieces total). We also sneak in some cashew butter. no dairy. We ate most of it! I heard it was spicy hot so I never indulged. You could omit it and the curry will still be delicious – just a little thinner. Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned. You may want to try cooking the sauce first so that it reduces a bit and then poach the salmon in the reduced sauce. The Thai red curry paste is where most of the flavour of this dish comes from, and it’s the perfect way to add a … If you love this recipe as much as I do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal. We start with Thai red curry paste and coconut milk then spice it up with garlic, ginger, lime juice, fish sauce, and coco aminos or soy sauce. The fish sauce and ginger are great additions. no grains. Any type (green, red, or yellow) thai curry paste will use. This looks beautiful and delicious. In this case, we poach it in Thai coconut curry. , If you leave out the cashews, it will be quite thin. Thank you! The flavor was amazing. 2 Blend first 4 ingredients and 1 tsp. These are just a few examples, if you’re a true salmon lover you need to check out the whole collection of salmon recipes, here. I’m so happy to hear you enjoyed the recipe! So happy I found your recipe. ← fully deserving of all caps. Is there anywhere where the full original recipe is posted? This recipe is incredible. Canned? Stir in the coconut milk, fish sauce, lime juice and green beans and cook for 7-8 minutes, stirring regularly until the sauce is reduced and thickened, and the beans are tender. Most of the recipes you’ll find here are Whole30, paleo, keto, vegan, or gluten-free. This was OUTSTANDING! Hello! Let them cook for 5 minutes. Guests rave about it and my three-year-old girl devours an adult-sized portion every time I make it. Stir in the onion, then cook gently for about 5 … What kind of coconut milk do you use? Delicious. Lower the heat to medium and cook for about 20 minutes, until oil … The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. If you make the original sauce, I recommend adding them. The trick is to cook it over very low heat. Dry the salmon fillets well with paper towels then add them to the pan bottom side down. Thank you for sharing , Can i sub the coconut milk with cashew cream? Add onion, ginger and garlic and season with salt and pepper. We participate in a CSF and have a freezer full of wild-caught Bristol Bay sockeye salmon and I’m always looking for new ways to cook it (we mostly oven roast it in parchment). The View from Great Island is a participant in the Amazon Services LLC Associates Program. Add remaining tablespoon of oil along with the sliced onion and bell pepper. I like jasmine rice for this dish, and if you’re in the mood, my, a can of coconut milk, full fat (it’s a good kind of fat, so don’t worry.). Red curry paste (or the green variety) is a great secret weapon to keep in the fridge. I’ve always loved curries made with coconut milk because the texture is so silky and it has the most beautiful subtle flavor. 1/2 cup red curry paste. Your email address will not be published. Begin by whisking the cashew coconut curry sauce ingredients together in a medium-sized bowl. ★☆ Some people have a gene that makes cilantro taste unappealing. Add the salmon … I can’t wait to make this but I don’t have any cashew butter. Stir once or twice until almost all the liquid has absorbed. Make Ahead Coconut Curry Salmon The sauce can be made 4-5 days ahead and kept in the fridge. This salmon recipe was FANTASTIC! This particular curry is base on classic curry powder that you’ll find in any supermarket, and isn’t particularly hot or spicy unless you use the fresh chili peppers. Could you tell me a little more about the curry flavoring, is it spicy or is there a type that isn’t? You can easily make the sauce ahead of time. ♡♡♡, Your email address will not be published. Different brands vary widely in heat level so I suggest trying the one that you have first and adding less if you think it is too spicy. Add the coconut milk and a tablespoon of lime juice (you can add more to taste.) Remember those 7 Staple Whole30 Sauces? This one is a real winner! Salmon and eggplant team up in this one-skillet curry flavored with coconut milk, basil and lime. My mission? Pin this salmon curry recipe to save it for later! In a pan over medium heat, heat oil. It sounds delicious!! Line a baking sheet with foil. © 2020 The View From Great Island. It’s the question I struggle with every single time I’m at the fish counter. Cauliflower rice also makes a great side! One thing you need to know is that this salmon curry is EASY. It was my first attempt at making a nut butter and I was stoked! no hassle. Add salmon, skin … A good number of you do, and it’s not your fault, you were born that way. Thanks! So happy to know that you love the recipe as much as we do! (Coming home to a nearly made dinner is awesome.). 1 tablespoon light brown sugar. Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. The sauce can be made a day in advance. Using a ladle, slowly start to add hot chicken stock, about 1/2-3/4 cup at a time to rice. grated ginger (I keep in freezer), lots of garlic & honey. Place salmon on the baking sheet and fold edges of aluminum foil up over the salmon and crimp to seal. I had a very large & expensive sockeye salmon filet, thinly wrapped that I found in the back of my freezer that I forgot about. store bought powdered curry (no paste left in fridge, surprised me), whole can of 3 year old expired thick coconut milk (taste tested 1st), 2 Tbs. Stir in the curry paste and mix for 1 minute. Saute for 4-5 minutes … This version is really an improved version of the original. ★☆ Looks delicious. The recipe was altered to make it easier to make since many people don’t have high powered blenders and cannot blend cashews. Roby and I eat some form of seafood at least once a week. 2 tablespoons soy sauce. You could definitely make the sauce and use veggies and tofu instead. Get the oven ready: Preheat the oven to 475 degrees. Thank you for a wonderful addition to the dinner rotation. The easiest way to make sure this doesn't happen is to gently poach the salmon. no worries, fresh basil works just as well in this dish. If you don't have curry paste, curry … I was looking for a salmon recipe that wasn’t just baked salmon – that’s what I always make. Thank you for coming back to let us know!! I’m thinking I could sub in ginger powder. I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. Using this recipe I was able to revive & get past the really “gross” freezer burnt flavor by cutting off the really badly burnt white parts and by 1st searing it in pieces in a combination of dark sesame & coconut oils. Easy to prepare after a long day at work. My picky son loves it! ©2020 The Endless Meal®. 2 tablespoons coconut oil. For some reason we both said it wasn’t a dish we would want very often but loved the flavors. This recipe is a keeper! Stir in the coconut milk and chopped mint, then return the browned meatballs to the pan. Add spinach and … Some favorites: shrimp curry, sardine thoran, fish cutlets or this salmon curry. Perfectly cooked salmon. , Sweet potatoes, salmon and coconut milk? Toasted or spicy cashews and some cilantro, to serve, Optional: 1 tablespoon honey (omit for Whole30). Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Unfortunately not. Made this last night – my husband and I loved it. Add the salmon and simmer until the salmon is just cooked through, 5 … I would opt for one with a neutral flavor. If you love simple and tasty recipes that make you feel great, you are in the right place. ★☆, We have just eaten this for tea. Thanks Candace, and I agree, cooking it in the curry sauce is efficient, adds flavor to the sauce, and keeps the fish really moist. Add the chilli and lemongrass, and fry for another minute. We’re simmering salmon and spices in coconut milk! How to make coconut curry salmon In a large pan over medium heat, dry fry mustard seeds until they start to pop just slightly, about 1-2 minutes. Thank you for bringing that to my attention. Salmon is loaded with fatty acids (brain food), and the curry is full of gorgeous spicy thai flavors, bright herbs, and a creamy, coconut broth. Would you substitute with peanut butter or leave out all together? Thai Coconut-Curried Salmon with Greens. The ingredients were easy to pull together and it was quick start to finish. Coconut-Curry Rice with Salmon and Cilantro. Poached fish sounds tasteless, BUT it is a great way to make sure the fish you're cooking stays nice and tender. I’m a little wary of using the red curry paste due to the spiciness, but if the other ingredients mellow it out a bit will definitely try it. This is delicious!!! Yum! Full fat? Can making fish curry be any easier. dark soy sauce, 4 Tbs. fish sauce, a mix of 2Tbs. Email Address. Macadamian would be nice I think! Curry is a spiced saucy dish that can range from Indonesian to Indian to Japanese and beyond, and there are endless variations. This one, made with tender poached salmon, has been on heavy repeat here for the past few weeks. This looks so good!