Thai Salmon and Vegetable Curry
Pane-bistecca
This Thai salmon and vegetable curry is called curry, but I’m not sure if it’s cooked this way in Thailand. However, it contains many ingredients that are used in Thailand.
Thai curries are much lighter than Indian curries. The difference lies in the ingredients and, of course, the typical ingredients of these countries.
We really enjoyed it, and it makes a nice change to cook salmon curry instead of the usual chicken curry. I also added some canned bamboo shoots, which went well with all the other vegetables.
Thai curries are much lighter than Indian curries. The difference lies in the ingredients and, of course, the typical ingredients of these countries.
We really enjoyed it, and it makes a nice change to cook salmon curry instead of the usual chicken curry. I also added some canned bamboo shoots, which went well with all the other vegetables.
Ingredients
4 big Slices of Salmon, cut into thirds
Salt and Pepper
20 g Butter
1 tbsp Oil
1 small red Onion, chopped
3 cloves of Garlic, chopped
1 Carrot, diced
1 red Bell Pepper, diced
½ can Bamboo Shoots, cut
1 Handful Snow Peas
2 Curry Leaves
2 small pieces of Lemongrass smashed
2 heaped tbsp red Thai Curry Paste
½ tbsp Fish Sauce
500 ml Coconut Milk
1 tsp brown Sugar
½ Lime, the Juice
Fresh Thai Basil
Instructions
1
Step 1
Heat the butter with the oil and fry the salmon well on both sides, then set aside on a plate.
2
Step 2
In the same pan (wok), sauté the onions, garlic, and carrots. Then add the chili peppers. Season with salt and pepper, adding the fish sauce, curry leaves, lemongrass, and sugar. Deglaze with the coconut milk and mix in the curry paste.
3
Step 3
Add the bamboo shoots and snow peas and mix well, then add the salmon back in. Add the lime juice and some fresh basil. Mix well and serve. Serve with white rice.
Notes
Here are more Thai Recipes
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