Spicy Coconut Red Curry Sauce with Salmon
Spicy Red Coconut Curry Sauce is a restaurant favorite of mine and when I see it on the menu, especially with Salmon, it’s almost guaranteed I’m going to order it. Truth is, this sauce would be fantastic on any seafood or veggie dish you are making, and let me know if there’s something else I should try it on, I am GAME. It’s sweet and spicy, flavorful and rich, exotic and familiar; it’s oooh and ahhhhh. (Isn’t that just how we would all love to be described?) Did I mention it’s super easy to make? I’m getting there.
First, here are the ingredients that I used for this dish. To the right are the sauce ingredients, which is the main recipe we are talking about today: Spicy Coconut Red Curry Sauce. Ginger, onion, red curry paste, coconut milk, sugar, siracha, fish sauce, soy sauce, and vegetable broth. (Want to know what to do with the rest of the bottle of fish sauce? Here and Here are some great ideas.) To the center and left, are the variables: Salmon, sweet potatoes (are they yams? Does anyone call these things by the right name?), steamed broccoli, shredded red cabbage, carrots and black (or purple) Thai rice. (Not pictured, lime and peanuts, optional.)
You could make this dinner with any protein that you like, shrimp is a definite close second for me and is in the original recipe I found for this sauce here. I have a literal boat-load of salmon in my freezer because my husband went fishing last weekend and hit the mother load of wild salmon on Lake Ontario, so I have the current luxury of trying out lots of different ways to cook it. He apologized that the skin was still on much of it, but I actually love to cook salmon with the skin on. The skin protects and holds the fish together while cooking, and EASILY comes right off when it’s cooked. The reason that this salmon is so light in color is that it is wild salmon. I learned that the color of salmon is either related to its diet, if they eat a lot of shrimp, or color added to it (!), in the case of farm-raised salmon. (Ewww.) For this recipe, I cooked the salmon on a parchment lined baking sheet in a 400 degree oven, skin side down, for about 15 minutes. I cooked sweet potato slices on the same baking sheet, at the same time. I love when that works out.
While the fish and potatoes were roasting, I cooked the sauce on the stove and steamed the broccoli in the microwave, though you could easily roast it in the oven with the salmon and sweet potatoes on a larger sheet. (Full disclosure: I was feeling lazy and not like getting out another sheet.) Other than dicing the onion and grating the ginger with a Microplane grater, the sauce requires only adding all ingredients to saucepan and simmering for about 15-20 minutes. This recipe makes enough sauce for 4 servings and the excess can be refrigerated or frozen and reheated later.
Secret: the rice was already cooked, and I just reheated two portions, because I’m currently obsessed with putting this black Thai rice in salads for lunch, so I cook a few cups at a time and keep them in my refrigerator for the week to reheat or eat cold when I need it. Every rice I have ever met has cooked in the same way: a 1:2 ratio of rice to water, simmer for 20 minutes on the stove. (So 1 cup rice + 2 cups water + 20 minutes simmering = 3 cups perfectly delicious rice to eat or save and reheat.)
This dish would also be delicious with noodles, if you prefer. Or zoodles would be AMAZING. That’s it! Now I’m going to have to go get a spiralizer because I can’t stop thinking about it. I hope there is one left on the shelf because I feel like the last person in America who doesn’t have a spiralizer.
Talk amongst yourselves while I go get a spiralizer. I’ll give you a topic:
- 1 tbsp olive oil, plus extra for spraying vegetables
- 1/2 yellow onion, diced
- 1 tbsp grated fresh ginger
- 2 tbsp hot red curry paste
- 1 can (14 oz.) unsweetened coconut milk
- 1 1/2 tbsp sugar
- 1 tsp sriracha hot chili sauce, plus more to taste
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 1/3 cup vegetable broth (or chicken or seafood broth)
- 2 Salmon fillets, skin on
- 1 large sweet potato, peeled and sliced cross-wise into 1/2 inch slices
- 1 1/2 cups broccoli florets, steamed
- Cooked rice
- shredded red cabbage and carrots, chopped peanuts, and lime wedges, for serving
- In a 2 quart saucepan, heat the oil over medium heat. Add the onion and ginger and sauté for 3 to 4 minutes, or until soft. Add the curry paste and cook for 1 minute.
- Stir in the coconut milk, sugar, hot sauce, fish sauce, soy sauce, and broth. Simmer for 15 to 20 minutes, or until reduced and thickened a bit. Stir occasionally.
- Taste and add more hot sauce, if desired.
- Preheat the oven to 400 degrees.
- Season the salmon fillets with salt and pepper. Place on a parchment lined baking sheet, skin side down. Spray sweet potatoes with oil and place on baking sheet with salmon. Bake for 15-18 minutes, until salmon is cooked to taste.
- Arrange salmon, sweet potatoes and broccoli in a shallow bowl on top of rice. Top with sauce, shredded vegetables, peanuts and lime juice.