Salmon in red curry sauce with paprika
Elevate your classic Thai curry experience with a large, grilled Norwegian salmon steak, crispy on the skin and tender on the inside. It’s topped with a rich, flavorful Choo Chee sauce made with authentic coconut milk and infused with the delicate aroma of premium smoked paprika, resulting in a perfectly balanced sweet and savory taste with a modern twist. Served with organic garlic, cherry tomatoes, and cilantro, adding a multi-dimensional texture to every bite.
- Difficulty level: Easy
- 60 minutes
Ingredient
- Main ingredients:
- Salmon: 1 piece (approximately 180-200 grams)
- Spicy curry paste: 1.5 tablespoons
- Paprika powder: 1 teaspoon (helps with color and smoky flavor)
- Coconut milk: 250 ml (separate the head and tail).
- Kaffir lime leaves: 3-4 leaves (finely chopped)
- Red chili pepper: 1 piece (sliced diagonally for garnish)
- Seasonings:
- Good quality fish sauce: 1 tablespoon
- Palm sugar: 1/2 tablespoon
- Salt: A little (for seasoning the fish)
- Side vegetables and garnish:
- Cherry tomatoes, garlic, cilantro, and fresh paprika.
Detailed instructions
1. Preparing the Fish (The Searing)
- Pat the salmon fillet dry and sprinkle with a little salt and pepper.
- Heat a pan over medium-high heat, add a little oil, and grill the fish skin-side down. Gently press the skin against the pan to ensure even crispness.
- Grill until about 70-80% cooked (to keep the inside tender and not too dry), then remove and set aside.
- Using the same pan (or a new one), add the coconut cream and simmer over medium heat until it begins to separate slightly.
- Add the red curry paste and stir until fragrant.
- Add the paprika powder and stir to combine with the curry paste. The sauce will turn a beautiful reddish-orange color and have a unique aroma.
- Gradually add the remaining coconut cream. Continue simmering until the sauce thickens.
- Season with palm sugar and fish sauce. Taste to achieve a salty flavor, followed by sweetness and a rich, creamy texture from the coconut milk.
- Add half of the chopped kaffir lime leaves for added aroma.
- Place the salmon steak on a plate lined with banana leaves or a beautiful ceramic plate.
- Pour the paprika chu chee sauce over the fish (or around it to showcase the fish’s skin).
- Garnish with the remaining chopped kaffir lime leaves, red chili peppers, and a pinch of paprika powder.
- Serve with fresh cherry tomatoes, roasted garlic, and cilantro sprigs as desired.
Delicious Tip (Pro-Tips)
Adding paprika powder to Thai curry paste will reduce the excessive spiciness and add a “smoky” flavor, making this dish more sophisticated and a better pairing with salmon than using Thai curry paste alone.
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