Ingredients
Method
- Warm the oil in a wide pan over a medium heat. Lay in the salmon fillets, skin-side down where applicable, and allow them to colour gently for 3–4 minutes until lightly golden. Turn with care and cook for a further 2–3 minutes. Remove from the pan and set aside.
- Reduce the heat slightly and add the Thai red curry paste to the same pan. Stir briefly for around a minute, allowing the paste to release its fragrance and deepen in flavour.
- Pour in the coconut milk and stock, followed by the fish sauce and brown sugar. Stir until smooth, then bring to a soft, steady simmer.
- Return the salmon to the pan, nestling it into the sauce. Spoon the curry over the fillets and allow them to gently cook for around 5 minutes, until tender and just flaking.
- Spoon the salmon and its silky curry over warm jasmine rice, ensuring each portion is generously coated in sauce.
- Finish with sliced red chilli, fresh Thai basil, and coriander. Serve with lime wedges on the side for a bright, citrus lift just before eating.
Notes
If Thai red curry paste proves elusive, green curry paste offers a suitable alternative, lending a slightly fresher, more herbaceous note to the dish. For a more bespoke approach, you may craft a simple substitute using chilli powder, garlic, fresh ginger, and a touch of cumin. While not entirely traditional, it delivers a warmly spiced profile that echoes the essence of the original.
