Highliner
Red Thai Coconut Curry Salmon
Bold, fragrant, rich, creamy, comforting. It’s a dish bursting with flavour, yet really simple to achieve thanks to the availability of authentic Thai curry pastes and quality coconut milk.
Serves: 4-6
Serves: 4-6Prep time: 10 mins
Prep time: 10 minsCook time: 20 mins
Cook time: 20 mins
Ingredients
Preparation
Ingredients
- 1 package of High Liner Signature Cuts Salmon, thawed**
- 2– 4 tbsp red Thai curry paste
- 3 cans (1200ml) coconut milk
- 2 tbsp vegetable oil
- ¼ cup raw sugar
- 1 cup carrots, sliced
- Dozen baby bok choy
- 1 can baby corn, drained
- 1 tbsp garlic, minced (optional)
- 1 tbsp onions, minced (optional)
- 1 tbsp ginger, minced (optional)
- 1 small bundle Thai basil, (optional)
- Fish sauce to taste (optional, but highly recommended)
Tips from the chef: **Thawing instructions - open the vacuum packaging or remove salmon from the packaging first, then thaw under refrigeration. “DO NOT THAW in warm water or at room temperature. DO NOT REFREEZE PRODUCT AFTER THAWING.”
- Pat High Liner Signature Cuts Salmon with a paper towel to remove any surface moisture and season with salt. Heat a medium sized frying pan to medium high heat with vegetable oil. Add salmon 2 pieces at a time add sear until nicely bronzed on one side (approx. 2min). Remove from pan and repeat with the remaining 2 pieces. Rest seared fillets on a plate/sheet pan.
- In the same pan, reduce heat to medium low and add in optional aromatics (garlic, onions, ginger) followed by 2 tbsp curry paste. You may need to add a bit of vegetable oil if the curry paste is very dry. Now add in the coconut milk and sugar, bring to a boil and then lower to a simmer. Add in optional Thai basil. Simmer until sauce has reduced by half (approx. 10min). Taste and add more curry paste if needed. Season with fish sauce (optional) or sea salt.
- Remove Thai Basil and add seared salmon fillets, carrots, corn & baby bok choy and simmer for a few minutes until salmon is cooked.
- Serve with a side of steamed rice
