Salmon is an excellent choice for making fish curry due to its ability to absorb flavors while maintaining its texture. This Thai-style salmon mango Curry combines creamy coconut milk, spicy red curry paste, fresh ripe mango, hot chilies, and savory fish sauce. If you're a fan of fish and enjoy the flavors of Thai cuisine, then you have to try this recipe!
¼piecechicken bouillonor fish stock or chicken powder, note 3
¼cupwateroptional
To Serve
steamed rice
cilantro/coriander leaves
lime wedges
Instructions
Marinate salmon: Slice the salmon fillet into bite-size chunks and pat dry with a paper towel. Drizzle over the oil then toss in salt, pepper, grated ginger and garlic. Set aside for 10 minutes. Meanwhile, prepare the other ingredients or pre-heat oven or air-fryer.
Partially cook salmon: There are 3 different ways to do this. Air-fry, bake in the oven, or sear in a pan with hot oil. See note 1 for temperature and cooking time.
Mango Curry Sauce
Heat vegetable oil in a skillet. Add onion and cook until slightly caramelized. Add red chilies and red curry paste. Stir-fry until fragrant.
1 tablespoon vegetable oil, 1 medium onion, 1-2 pieces red chilies, 2 tbsp red curry paste
Pour coconut milk, mango puree, chicken bouillon and fish sauce. Turn the heat down and simmer until thickened and slightly reduce. Taste the sauce, add more red curry paste depending on the level of spiciness desired or fish sauce to adjust saltiness.
1 can 13.5 oz coconut milk, 1/2 cup mango puree, 2 teaspoon fish sauce, 1/4 piece chicken bouillon
Add salmon and cook for another 3 minutes or until salmon is fully cooked. If the sauce gets too thick, add a splash of hot water.
Notes
1. Three different ways to partially cook the salmon:
Air-fryer - Preheat air-fryer for 3 minutes at 400°F/ 200°C. Air-fry the salmon for 5 minutes. You can line the basket with parchment paper for easy clean-up but note that the fish will sort of have pale somewhat a steamed texture rather than a crispy or browned texture.
Oven - Preheat oven for 5 minutes at 425°F/ 220°C. Place salmon in a baking tray lined with a greased parchment paper or foil. Broil for 5 minutes.
Pan-sear - Heat a skillet over medium-high heat until very hot. Add the canola oil then swirl to coat. Add the salmon cubes and sear each side for 2 minutes until nice and brown. Use cooking tongs to flip the fish for convenience.
2. Red curry paste - alternatives are yellow curry powder or yellow curry paste. Use the same amount.3. Stock cubes - use chicken or fish stock cubes alternately. You only need a pinch of it so it doesn't overpower the flavor of the curry paste.
Course :Main Course
Cuisine :Asian, Thailand
Keyword :coconut salmon curry, thai curry mango, Thai fish curry