This baked salmon is aromatic following this delicious. Salmon steaks or fillets are baked as 20 minutes in one easy-to-make Thai ruddy curry sauce that compliments the rich taste of the salmon. But unlike a lot of salmon sauce recipes, this one single is lactose-free, calling for coconut milk instead of cream. If you're game, cook or serve the salmon
 |
| Baked Salmon In Red Curry Sauce Recipe Ancient Thailand. |
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
 |
| Baked Salmon In Red Curry Sauce Recipe Ancient Thailand. |
Ingredients:
- SERVES 2-4
- 2-4 salmon steaks (or substitute salmon fillets), portioning 1 per person
- garnish: fresh coriander OR basil, spring onion, and fresh chili
- optional: banana leaf boats (see link below for "how to make banana leaf boats")
- RED CURRY SAUCE for Salmon:
- 1/4 cup shallots or purple onion, diced
- 3 cloves garlic
- 1 red chili, de-seeded and sliced (OR 1/2 tsp. cayenne pepper) - reduce for milder fish
- 1 thumb-size piece galangal OR ginger, sliced
- 3 kaffir lime leaves, snipped with scissors into small pieces - discard stem (buy them frozen at Asian/Chinese stores)
- 1 cup good-quality coconut milk
- 2 Tbsp. fish sauce
- 1/4 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 Tbsp. chili powder
- 1 Tbsp. sugar (brown if you have it)
- 1/4 cup fresh coriander leaves and stems
- 1 Tbsp. freshly-squeezed lime juice
