Servings4
Ingredients
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Instructions
- Cook the onion and aromatics in a little oil until soft. Stir in red curry paste, coconut milk and lime and toast the spices or curry paste for 30–60 seconds.
- Pour in the coconut milk, stock or tomatoes listed and bring to a gentle simmer. Add vegetables that need the longest cooking first.
- Add the salmon towards the end and simmer gently until just cooked. If using cubes, turn them once rather than stirring vigorously.
- Balance the sauce with lime or lemon, finish with herbs and serve with steamed jasmine rice and Thai basil.
Kitchen note: Reserve a little cooking water and stir it into the sauce as needed so it clings to the pasta or rice.
Why you'll like this recipe
- Red curry paste, coconut milk and lime gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: steamed jasmine rice and Thai basil.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Reserve pasta water before draining; its starch helps the sauce cling.
- Add smoked or cured salmon at the end so it warms without becoming tough.
- Keep cream sauces at a gentle simmer rather than a hard boil.
What to serve with it
Serve with steamed jasmine rice and Thai basil. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.