Red Thai Curry for Fish or Veggies

4 Mar

Sorry this is a bit late today. We had some trouble with the car that was unanticipated. I think it’s my fault. Luckily it seems that The Husband still loves me—for now, until the mechanic checks the car tomorrow and finds I’ve killed the transmission.

But, back to the food. That’s the important thing, right? So, a week or so ago, we had some rain here in Laguna Beach. Not unseasonal, by any means, but we’ve had so little this year thanks to a La Niña weather system. I’ve lived through an El Niño, and at this point I think I prefer the latter to the former–a little too much rain is always good for California, even if a few movie stars’ houses fall off the Malibu coast.

Along with the rain, we had some fresh salmon from Sam down at our farmers market which was too delicious to go to waste. It was quite stormy outside—we even had hail!—and The Husband was looking for alternatives to grilling. Grilling is our preferred method of salmon preparation, but not that night. The hail was quite insistent.

I thought back to the days when I lived in London—there was little grilling going on while I lived there, and I remember eating salmon from my local Sainsbury’s. Quick to the Internet for a Thai recipe that I could use to poach the salmon in some decadent and coconutty sauce.

And here it is—you can just use red Thai curry paste mixed with coconut milk in a pinch, but if you have these other ingredients on hand, adding them really does make it extra special. I served it with some stir-fried Chinese broccoli with some garlic and ginger, and splashed some soy sauce on towards the end. I even used a wok—get me, eh?

Vegetarians: you can use this delicious sauce and throw in a bunch of fresh veggies and have a yummy curry over rice! But please omit the fish sauce to make it vegetarian.

1 lb. fresh salmon, center cut filet
1/4 cup shallots or purple onion, diced
3 cloves garlic
3 tsp. red Thai curry paste
1 thumb-size piece ginger, peeled and sliced
1 can good-quality coconut milk
2 Tbsp. fish sauce
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 cup fresh cilantro leaves and stems
1 Tbsp. freshly-squeezed lime juice

Blend shallots, garlic, paste and ginger with a little coconut milk in a blender or small food processor until well blended. Add the rest of the coconut milk and the rest of the ingredients; blend.

Heat the oven to 375 degrees F.

Put the sauce into a Le Creuset or other enameled cast-iron pot and heat up on the stovetop. When it boils, turn off the heat and add the fish in one piece. Put into the pre-heated oven for about 15 minutes. Take out of the oven and let rest for 5 minutes more.

Serve topped with sliced green onion and freshly chopped cilantro.

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15 Responses to “Red Thai Curry for Fish or Veggies”

  1. girlinafoodfrenzy March 4, 2012 at 9:08 pm #

    I love Thai food and coconut milk curries are so moreish!!! V yummy 🙂

  2. Shira March 4, 2012 at 10:26 pm #

    I love Thai vegetable curries! So yummy, I have to careful of all the garlic though, as my system has a tough time with it! Sometimes it is totally worth it though!

    • tinykitchenstories March 5, 2012 at 8:09 am #

      I think if you used extra shallot instead of garlic, it would still be tasty and would eliminate any tummy pain. It’s a nice grey/rainy day recipe for sure. Thanks for the comment!

  3. Nikki March 5, 2012 at 1:17 am #

    Love this recipe and don’t use cumin in mine so will give that a try. Red curry paste with extra lemongrass, turmeric and ginger so the heat is more fragrant and zesty as an alternative flavour.

    • tinykitchenstories March 5, 2012 at 8:09 am #

      I find it so hard to get lemongrass around here, but when I do I like to keep it in the freezer for these recipes. I’ll definitely take your tip and add turmeric next time–I’m a fan of turmeric, for sure! Thanks!

  4. filingawaycupcakes March 5, 2012 at 11:33 am #

    Yum yum! I love coconut curry recipes!

  5. lorrielorrieb March 5, 2012 at 2:13 pm #

    I am very allergic to shell fish so I tend to avoid fish sauce, just in case. Can I just use soy sauce instead?

    • tinykitchenstories March 5, 2012 at 2:19 pm #

      I’m sure you can, and I don’t think that the fish sauce is essential. Soy sauce or tamari should work fine. Thanks for asking!

  6. debbrunson March 5, 2012 at 9:18 pm #

    Love coconut curries too… and I have a LeCreuset… so I’m without excuse 🙂 Yum!

    • tinykitchenstories March 6, 2012 at 10:04 am #

      It was definitely a hit and I had the leftovers for lunch yesterday. Great for cold weather!

  7. Anastasia March 16, 2012 at 2:14 pm #

    Ohm, the ingredients sound divine! I should try this next week!

    • tinykitchenstories March 16, 2012 at 2:45 pm #

      It’s a lovely way to cook the salmon (essentially poaching it) and all those divine (good word, BTW) flavors just seep in…

Trackbacks/Pingbacks

  1. Garlic, basil and ginger salmon | Chef Doru's Blog - March 13, 2012

    […] Red Thai Curry for Fish or Veggies (tinykitchenstories.com) Share this:FacebookMoreTwitterLike this:LikeBe the first to like this post. This entry was posted in Cooking and tagged basil, Garlic, ginger, salmon. Bookmark the permalink. […]

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