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Thai Red Curry with Salmon
By Flourishing Foodie

Prep Time: 20 minutes

Cook Time: 20 minutes
Servings: 4

  • 1 lb. fresh salmon
  • 1 cup dry jasmine rice
  • 1 Tbsp. oil (preferably canola or other light-tasting oil)
  • Salt
  • 1 Tbsp. butter
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1/2 green pepper, chopped
  • 4-oz. jar of red curry paste
  • 3 Tbsp. canola oil (for making curry)
  • 2 cups chopped tomatoes
  • 1 1/2 cups chopped canned pineapple + 2 Tbsp. juice
  • 1 can full-fat coconut milk
  • Fresh basil

  1. While you are preparing the curry (see below), cook the rice in 2 cups of water.
  2. Heat 1 Tbsp. oil (canola or other light-tasting) in a frying pan on medium heat.
  3. Debone the salmon. Wash and cut it into 3- or 4-inch pieces. Sprinkle salmon pieces with salt, place them into frying pan skin side down, and cook for 2-3 minutes. Flip salmon and cook for an additional minute. (You want the salmon to be slightly cooked, not fully.)
  4. Remove salmon from pan and place onto a cutting board. Remove salmon skin and discard it.
  5. Chop the salmon into smaller, bite-sized pieces and set them aside.
  6. In large frying pan, heat butter on medium. Add diced onion and fry until translucent.
  7. Add garlic and chopped pepper and fry for an additional minute or two.
  8. Add curry paste and 3 Tbsp. canola oil and fry for a minute or two, until fragrant.
  9. Add tomatoes, pineapple + 2 Tbsp. juice, coconut milk, and salmon. Let the curry simmer for 15 minutes, until the vegetables are soft and the salmon is cooked through.
  10. Season with salt, to taste. Serve with rice and garnish with basil.

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