This recipe is for a very flavorful, creamy, delicious and tasty Salmon Red Curry. This dish might sound complicate and time consuming, but it’s actually very easy and simple to make. You need a few key ingredients, and a few more topping ingredients and about 10 minutes of your time. the rest is taken care of by the oven and stove. Serve this dish for lunch, dinner or make it for meal prep purpose. It is also a great dish to serve when you having people over since its easy to prepare and make in a larger batch. This dish is both gluten, dairy and oil free.
You know when you want to eat something that is flavorful, tasty and comforting at the same times as its quick, easy and doesn’t feel to heavy or overwhelming? At least I have these cravings quite often. And that’s when this salmon red curry is perfect to make. This curry is the perfect mix of creamy, warming and comforting as well as spicy, tasty and flavorful, but at the same times feels healthy and not too heavy. The spicy, yet fresh red curry pairs wonderfully with the al dente red rice, flaky, soft and gentle salmon, fresh shrimps, crunchy scallion and shaved fennel and fresh cilantro on top. I also love to add some cherry tomatoes to the curry sauce and let them shimmer for just one minute or so, to get a little warm but still intact, fresh and crunchy. This dish is perfect to make for any occasion! Serve it for lunch, dinner, make it for meal prep purpose or when you’re making dinner for a larger number of people. This dish is both gluten, dairy and oil free.
A few tips:
- Adjust the amount of curry paste, ginger and lime juice according to taste and how flavorful and spicy you prefer your curry.
- You can use full fat or reduced fat coconut milk. I used reduced fat to make it lighter.
- The longer you let the curry shimmer the thicker the curry will get. So depending on how thick/thin you prefer your curry the cooking time will vary.
- Add the tomatoes just at the end, when the curry is ready and let them sit for just about one minute or so. You want them a little warm but still intact, juicy and crunchy.
- I prefer to use a salmon fillet with skin, preferably one larger piece of fillet that I then divide into the amount of pieces that Im serving.
- I also like to not bake my salmon fully cooked through. I love it when it is flaky on the edges but still has a little bot of rawish core in the middle. It make a very nice contrast and it will also continue to cook a little in the curry. So just to make sure the salmon doesn’t get dry don’t overtake it. I would recommend you to leave a little rawish core in the middle (ok, don’t bake it too short, it should be baked but just not fully baked through and dry).
- The raw shrimps make such a lovely contrast to the flaky and warm salmon, but they can be skipped if you don’t have or like shrimps.
- If using shrimps make sure to use big and good quality once. Don’t buy the cheap and small once, then you might as well skip them.
Ingredients for this Salmon Coconut Curry:
- Red rice
- Coconut milk
- Red curry paste
- Cherry tomatoes
- Fresh ginger
- Furikake or sesame seeds
Other recipes you might like:
- Chickpea Curry (Vegetarian)
- Thai Green Curry with Meatballs (Gluten Free & Low Carb)
- Lentil Curry (Vegan)
- Red Curry with Prawns (Low Carb & Dairy Free)
- Fish & Seafood Soup
- Asian Style Salmon Salad
Salmon Coconut Curry (Gluten & Dairy Free)
- 1 1/2 dl Red rice
- 2 1/2 dl Water
- 2 fillets of Salmon (with skin preferably)
- 1 can Coconut milk
- 1 tbsp Red curry paste (or according to taste)
- 8 Cherry tomates divided in two
- 1 tbsp Fresh ginger grated
- 1/2-1 Lime zested
- 1/2-1 Lime jucied
- 100 g Shrimps peeled and rinsed
- Fennel, to taste shaved
- Cilantro, to taste
- 1/2 Scallion (both white and green part) thinly sliced
- Furikake seasoning or sesame seeds, to top
- Add red rice and water to a pot and let it cook until soft (I prefer it a little al dente). This takes about 30-40 minutes (depending on how soft you prefer it). Add more water if the water absorbent/evaporates before the rice is soft. Turn off the heat and let it rest for 10-15 minutes under a lid.
- Preheat the oven to 175 degrees Celsius.
- Place coconut milk, red curry, grated ginger, lime juice to a big pan big pan and let the red curry sauce shimmer on low heat. If you prefer you sauce a bit thicker then let it shimmer for a longer time, it will thicken more the longer you cook it. I prefer to cook my curry until it has thickened a bit and is less runny. Add tomatoes to the sauce for the last 2-3 minutes of the cooking time. I like the tomatoes to be a little warm, but still crunchy and fresh.
- Place the salmon in a oven safe baking pan and bake for 12-20 minutes, depending on how big and thick your salmon pieces are and if you use one big fillet or two smaller once. The salmon is ready when it looks flaky on the outside but still has a bit of an uncooked core or a bit of resistance. You can cook the salmon for longer, but don't bake it for too long so it gets dry and boring. It will also get more cooked though when you add it to the warm curry sauce. So I really prefer to make my salmon just baked on the outside and a bit rawish on the inside.
- Peel the shrimps and rinse them well.
- Shave the fennel (preferably using a mandolin).
- Divide the red rice between two bowls.
- Add a pieces of salmon in each of them and then pour the red curry sauce over them.
- Top with fresh shrimps, shaved fennel, scallion, cilantro and furikake or sesame seeds. Serve immediately while warm.
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