Salmon Curry | Thai Red Curry | Flavorsome Creamy Fish Curry with Coconut Milk

Fragrant, creamy and rich - three words to describe this delicious Thai Red Curry prepared with Salmon. It packs fresh flavors and its so easy to make, it can be done in under 30 minutes. Ingredients ------------------- --- For seasoning -- Kaffir Lime Leaves Cilantro (Coriander Leaves) Red Chilli --- For cooking --- Salmon Fillet 600g 1/2 tsp Red Chilli flakes Onion 1 Ginger 1 tbsp Garlic 2 pods Lemongrass 1 inch Tomato Paste 3 tsp Fish Sauce 1 tsp Thai red Curry Paste 3 tbsp (heaped) Coconut milk 1 Cup Lime Juice 2 tbsp Sugar 1/2 tsp Notes:- ----------- Making Red Curry Paste is difficult as its hard to source some of the ingredients here in New Zealand. Hence I use the easy and convenient method of store bought red curry paste. I use Ayam brand as its made from natural ingredients, and doesn't have preservatives or additives. To give the curry a fragrant/flavour boost, I use fresh lemongrass stalk and Kaffir Lime Leaves. I prefer curry to be less sugary, hence used only 1/2 tsp of Sugar. Curry is best enjoyed with Jasmine/Basmati rice, or flat bread. The above set measure of ingredients makes medium spicy curry. To adjust heat, you can adjust chili flakes added during cooking or Red Chilli added for seasoning. I have used 1.5 cups of water and 1 cup of thick coconut milk, this proportion can be varied based on the sauce thickness preferred. Sauce can also be simmered longer to reach thicker consistency. I prefer frying Salmon with skin on as it releases all good fats from salmon into the curry. If you prefer salmon without skin in the curry, I suggest removing skin after frying. --------------------------------------------------------- Music Courtesy Quiet Night by Tokyo Music Walker |   / user-356546060   Music promoted by https://www.free-stock-music.com Creative Commons Attribution 3.0 Unported License https://creativecommons.org/licenses/... #onboardrecipies #thairedcurry #salmoncurry