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5 from 1 vote

Salmon Yellow Curry Bowl

Thai Yellow curry Salmon, vegetables and jasmine rice served in a soupy bowl.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Thai
Servings: 4

Ingredients

  • 4, 6oz Bluehouse Salmon Portions
  • 1/2 tsp turmeric powder
  • 2-3 tbsp tbsp cooking oil, divided
  • 1 shallot, finely chopped
  • 1 tbsp garlic-ginger-turmeric paste (simply pound 2 garlic cloves, 1/2 inch knob of ginger and a tiny knob of fresh turmeric using mortar & pestle)
  • 2 Thai bird chilies, slit (adjust to taste)
  • 2-3 tbsp yellow curry paste, adjust depending on how strong you like the curry taste
  • Salt to taste
  • 1 cup water (adjust how you like the consistency)
  • 1 can unsweetened full fat coconut milk (400ml/14floz)
  • 2 tsp sugar, (adjust to taste)
  • 1 tbsp lime juice, or to taste

To plate

  • 1.5 cup blanched vegetables (I used asparagus, broccoli, sliced mushrooms, baby corn and red bell pepper)
  • Cooked Jasmine rice
  • Garnishes - Chopped cilantro, chilies etc, lime wedges

Instructions

  • Rub the salmon with turmeric, salt and pepper. Add 1 tbsp oil to a heavy and wide pot, let heat and sear all the salmon portions carefully on both sides. Do not cook through. 2 minutes each side is good enough. Transfer to a plate and keep nearby.
  • Add 2 tbsp oil to the pot. Once the oil is hot, add the shallots and chilies and cook for a minute or so. Add the ginger garlic turmeric paste next. Sauté for 30 seconds till you smell a nice aroma.
  • Next, add the yellow curry paste and sauté in oil for 2 minutes, stirring regularly. Add the coconut milk next along with water.Add the salt and sugar as well. Bring to a very slow simmer, it should not boil.
  • Once simmering enough, carefully add the seared salmon. Let simmer on low for 8-10 minutes (adjust time depending on how thick your fish portions are). Finish with limejuice and chopped cilantro. Switch off the stove and let the curry rest for 10 minutes.
  • To Plate :- Take a wide bowl. Place salmon, scoop of rice and blanched vegetables. Pour over about 1 cup of warm yellow curry. Add a lime wedge, jalapeno slices and cilantro. Serve warm.Enjoy!