Thai Red Curry with Salmon and Vegetables
This recipe for homemade Thai red curry is made with salmon, plus a homemade curry paste and coconut milk base. Pair with steamed rice; ready in under 1 hour!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 yellow onion
- red curry paste (see recipe below)
- 1 can coconut milk (13.5 oz)
- 1/2 lb salmon (cut into 2 inch pieces)
- 4 mushrooms (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 4 Thai eggplants (cut into chunks)
- 1 tsp salt
- 1 tbsp coconut sugar
- 2 tbsp fish sauce
- 6 Thai basil leaves
- Cilantro and mint for garnish
- 2 cloves garlic
- 1 tsp red chili flakes
- 1 shallot
- 2 stalks lemongrass
- 1 ginger
- 1 red bell pepper
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp vegetable oil
Instructions
- 1
Make the red curry paste. Combine all the ingredients for the red curry paste into a blender and blend until everything is broken down. It should look almost like an orange smoothie. Set aside.
- 2
Bring 6 cups of water to a boil in a soup pot. Once boiling, dump in the salmon, mushrooms, red bell peppers, and Thai eggplant and cook for 10 seconds. Boiling the salmon and vegetables will produce a cleaner flavor in the finished curry. Take everything out and set aside.
- 3
Add a tablespoon of oil to a large pan. Add in the onions and cook for about a minute.
- 4
Add in the red curry paste and coconut milk. Reduce the liquid for 3-5 minutes until it starts boiling.
- 5
Add in the salmon and cook for 2-3 minutes.
- 6
Add in the mushrooms, red bell peppers, eggplant, salt, coconut sugar, and fish sauce. Stir and cook for another 2-3 minutes until the salmon is cooked through.
- 7
Lastly, add in the Thai basil leaves and stir. Turn off the heat.
- 8
Serve over a bed of rice with cilantro and mint for garnish.