Updated: Jan 23
I have been working on this Salmon curry for the last two months and the last few times I have made it Michael has really liked it, so It is time to share. It is pretty simple to make - Enjoy
4 to 6 Fillets of Salmon, about 6 ounces each
2 tablespoons of unsalted butter
1 15 ounces can of fire-roasted tomatoes, diced
1 15 ounces can of Coconut milk
2 tablespoons of Thai chill paste, level of hotness to your taste
1 teaspoon of Thai curry powder
1 shallot, minced
4 cloves of garlic, minced
2 limes, one juiced and the other thinly sliced
Salt and Pepper to taste
1 tablespoon of chop cilantro for garnish
Rice - optional
1 cup of Jasmine Rice
1 cup water
1 cup coconut milk
1 1/2 tablespoons dried chives
1 teaspoon Tumeric
Salt and Pepper to Taste
Preheat oven to 400 degrees
Place a large skillet over medium-high heat and drizzle some canola oil in the skillet. Add shallots and garlic and saute for one minute. Add chili paste and saute until melted. Now add the tomatoes, coconut milk, curry, stir, bring to a boil, reduce heat, and partly cover and simmer for 20 to 25 minutes.
Add rice to a saute pan, along with the water, coconut milk, chives, Tumeric, and season to taste, Bring a boil, reduce heat to low, cover and simmer for 10 minutes, stir, cover, and remove from heat.
In a deep baking dish, add the butter and about a quarter-inch of water, cover with foil, and place in the oven About 5 minutes before sauce and rice are down, Place season fish into baking pan, recover with foil and bake for 5 minutes, remove the oven and let sit cover for an additional 3 to 5 minutes.
Pour sauce into a deep serving dish, remove fish from the poaching liquid and nestle in sauce, garnish with sliced limes and cilantro.
Place rice in another serving dish and serve with Fish - Enjoy