This dish is a delightfully creamy and fragrant salmon curry that unites both Thai and Indian spice notes. Warming yet also refreshing, this 25-minute curry recipe will fit into your weekday food schedule both in summer and winter.
Massaman curry stands out a bit from Thai cuisine as it uses some spices from Indian cuisine. Click here for a recipe post explaining all about it.
Ingredients for One-pan Creamy Salmon Curry:
Method of preparing the One-pan Creamy Salmon Curry:
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In a large skillet, heat the cooking oil over medium-high heat. When the oil is sizzling hot, place the salmon fillets skin up into the skillet and cook them for 1-2 minutes, or until golden. Then turn the salmon fillets, cook for 1-2 more minutes on the other side, and transfer the fillets to a large plate. The salmon will not be fully cooked at this point.
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Reduce the heat to medium and add the curry paste to the same skillet. Cook until fragrant- about a minute. Then add in the cinnamon stick, crushed cardamom pods, and the star anise. Cook for 30 seconds, stirring continuously, then slowly drizzle in the coconut cream while whisking the mixture. Drop the lime leaves into the curry and let it simmer for 10 minutes. The resulting sauce should be thick and creamy.
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After 10 minutes, stir in the fish sauce and transfer the salmon and its juices to the pan. Cook the curry for 3-5 minutes to let the salmon cook through, then stir in the basil (reserve a few leaves for garnish).
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Remove the pan from the heat, arrange the lime wedges in the pan, and sprinkle the remaining basil leaves and sliced red chili on top (if using). Serve hot with long-grain rice on the side.
Source: Taste.com.au
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