This red curry recipe is made with salmon and squash. It is a very simple recipe that can be ready under 30 minutes.
You are going to need red curry paste for this recipe. That is readily available in the Asian aisle of your grocery store or online. It is not expensive and will last you for a long time. The more paste you add to your recipe the spicier it is going to be.
This recipe is made in steps as you will first steam the squash and green beans, then cook the fish and cube it and finally prepare the red curry with coconut milk and chicken stock. The longest step is steaming the squash and green beans and that should not take more than 20 minutes (15 is more like it). Everything else is very fast.
Go ahead and serve this with some steamed rice if you would like.
This is what you are going to need for this delicious and wonderful red curry recipe:
1-½ cups cubed squash of your choice
1 cup sliced green beans
1 TBS oil
1 pound salmon fillets
4 scallions chopped – white, light green and dark green
4 garlic cloves – minced
1 TBS minced lemon grass
1 TBS minced fresh ginger
1 TBS red curry paste
14.5 oz. can (400 ml) of unsweetened coconut milk
½ cup chicken stock
Salt & Pepper
Place the squash and green beans in a deep skillet or wok and cover with water. Cook for 15 to 20 minutes until the squash is tender. Drain and set aside. Dry the skillet.
Heat the oil in the same skillet and add the salmon skin side down. Season generously with salt and pepper and cook for roughly 4 to 5 minutes until the bottom is browned. Flip the fish and finish cooking it.
Remove to a cutting board and separate the skin. Discard it. Cut the fish in cubes. Do not worry if it is not fully cooked, as it will finish cooking in the curry.
Reheat the oil in the skillet and add the scallions, garlic, lemon grass and ginger. Cook for 2 to 3 minutes. Add the curry and mix well. Add the coconut milk and chicken stock. Mix well until all the curry has incorporated into the liquid. Simmer for about 10 minutes.
Return the fish to the skillet and cook for about 2 minutes. Add the cooked squash and green beans. Heat for a couple of minutes and add the bean sprout. Turn off the heat and serve. You can serve this with white rice if you would like.