Salmon Coconut Curry

If you’re new to the world of homemade curry paste, this salmon coconut curry is the perfect recipe to get you started!

Using a simple blend of herbs, spices, and aromatics, our curry paste comes together in just a few minutes. Cooked off with a can of creamy coconut milk to create a luscious sauce, the paste is bold in colour and boasts a moderate level of spice. Once gently bubbling on the stove, salmon pieces are carefully added to the liquid and poached until tender. 

We love to serve spoonfuls of this vibrant curry sauce over steamed jasmine rice with a drizzle of chilli oil, fresh Thai basil, and cilantro.

Servings: 3-4 people

Prep Time: ~20 mins | Cook Time: ~20 mins

Ingredients

Curry Paste

• 2 garlic cloves
• 1 2-inch knob of ginger
• 1-2 chillis
• 1 bunch cilantro, stalks only
• 1 small onion, quartered
• 2 tsp ground turmeric
• 2 tsp ground coriander seed
• 3 tbsp water

Curry

• 1 lb portioned chum fillet, cut into 1-inch pieces
• 1 tsp mustard seed
• 1 tbsp butter
• 1 (400ml) can of coconut milk
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• 1 lime, juice and zest
• 1 tsp sugar

Serving

• Steamed jasmine rice
• Chilli crisp
• Fresh cilantro, roughly chopped
• Thai basil, roughly torn

Directions

1. Prepare the curry paste by blending all ingredients in a food processor until smooth. Set aside.
2. Place a wok or large frying pan over medium heat and begin toasting the mustard seeds. Once they begin to pop, add the butter and stir until melted and bubbling. Add the curry paste and turn the heat to high. Stir continuously to fry it off for a few minutes.
3. Add the coconut milk, stirring until combined. Cover the pot with a lid and leave to simmer for around 5 minutes. 
4. Add the fish and poach for approximately 3-4 minutes or until just cooked through.
5. Season with soy sauce, fish sauce, lime juice, lime zest, and sugar. Balance seasonings as needed.
6. Serve in bowls with steamed jasmine rice, fresh herbs and a drizzle of chilli crisp.

Notes

• This recipe yields a fair amount of luscious, fragrant sauce. You could bulk up the curry to comfortably serve 4 people by adding green vegetables, such as bok choy, broccoli, or snap peas.
• Prefer a different species of salmon? This recipe can be made with any of our five Pacific salmon species. We recommend opting for one of our larger, thicker species such as coho or chinook. 
• Achieve your desired spice level by playing around with the amount of fresh chilli in the curry paste. You could choose to omit the chilli altogether or just serve it with a drizzle of chilli oil.
• We love to serve this curry with steamed rice, but you could also opt for your favourite noodles.

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