Description
Tender salmon fillets simmered in a creamy coconut curry sauce with authentic Thai spices, garnished with fresh cilantro and red chili slices.
Ingredients
4 salmon fillets
1 can coconut milk (about 400ml)
2 tablespoons red curry paste
1 tablespoon fish sauce
3 lime leaves
1 inch piece galangal, sliced
2 stalks lemongrass, bruised
3 cloves garlic, minced
2 shallots, thinly sliced
Fresh cilantro sprigs for garnish
Red chili slices for garnish
1/2 cup bamboo shoots
Instructions
In a pot, combine coconut milk, red curry paste, fish sauce, lime leaves, galangal, lemongrass, garlic, and shallots.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to blend the flavors.
Add bamboo shoots to the simmering sauce and cook for 5 minutes.
Gently place the salmon fillets into the sauce, cover, and simmer for 8-10 minutes until the salmon is cooked through and tender.
Remove lime leaves, galangal, and lemongrass stalks before plating.
Serve each salmon fillet centrally in a shallow bowl, pour the curry sauce around it.
Garnish with fresh cilantro sprigs and red chili slices before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes