Thai Inspired Poached Salmon Curry is exactly what you need in your life right now. The salmon is soft and slowly cooked so keeps its juicy texture. The sauce packs a punch that will awaken every part of your taste buds.
If you can, try to track down the traditional ingredients, such as kaffir lime leaves, nam pla fish sauce and lemongrass, that Thai people use in their everyday lives. They add an unmistakable Thai flavour to the sauce. You should be able to pick them up in any store at this stage. The fragrant smell from the kaffir lime leaves and the lemongrass are amazing, so fresh and zesty. The fish sauce is also unforgettable but for a much different reason, try to just use a small amount in your dishes, as it is quite potent.
If you are cooking this dish for a dinner party or even your family, you can adjust the amount of chilli that goes into it to suit your guests tastes. It’s a guaranteed crowd pleaser.
Thai Inspired Poached Salmon Curry sauce can be cooked earlier on and reheated after the starters are finished. When everyone is ready for the main course, add the salmon fillets into the sauce. You will be ready to serve in less than fifteen minutes. While the salmon is cooking, you can cook the rice. Earlier on in the day you can separate the salmon skin from the flesh. So when it comes to cooking time, you can put the tray of oiled, salted salmon skins in the oven for five minutes to crisp. At least this way your hands won’t have to mess with fishy items while you are hosting the dinner.
Enjoy your meal and let me know how you get on. If you like this curry, why not try my chicken tikka masala as well.
Thai Inspired Poached Salmon Curry
- 2 tablespoons Oil Peanut if you have it or vegetable oil is fine
- 2 medium Garlic Cloves chopped
- 5 grams Ginger freshly grated
- 10 grams Turmeric freshly grated or powder form if its handier
- 2 small Red Chillies finely sliced into thin strips
- 150 ml Fish Stock
- 300 ml Coconut milk
- 1 Lemongrass Stalk bruised to release the flavour
- 2 Kaffir Lime Leaves
- 2 Salmon Fillets skin removed
- 2 Salmon Skins
- 1 tablespoon Fish Sauce (Nam Pla)
- 2 Spring Onions thinly sliced
- 1 Lime cut into wedges
- 10 grams Sesame Seeds or Peanuts peanuts roughly chopped
- Put your frying pan on a medium high heat, add the oil.
- Once the oil is hot, add the garlic, ginger, turmeric and chillies. Stir fry until fragrant. Make sure not to burn them.
- Add the stock, coconut milk, lemongrass and kafir lime leaves and bring to the boil.
- Once boiling, add the salmon fillets so that they are totally immersed in the sauce. Turn your heat down to a medium/low heat and simmer for 8-10 minutes until cooked through.
- Remove the salmon from the sauce and keep warm. Bring the sauce back to boiling and reduce until slightly thickened. Remove the lemongrass and kaffir lime leaves. If using fresh leaves, you can leave them in but if using dry leaves you'll have to take them out as they can be unpleasant to eat.
- Rub oil on the salmon skins and a pinch of salt. Put them into the oven at 200°c for around 5 minutes. Once their crispy take them out.
- Remove the sauce from the heat and stir in the nam pla and spring onions.
- Place the warm salmon fillet into a bowl and spoon over the curry sauce. Give it a squeeze of fresh lime juice and decorate with a sprinkle of sesame seeds or chopped peanuts. Place the crispy salmon skin at the side of the bowl and enjoy!