Photo by Parkpoom K Photo
Styling by #PloyOyuriFoodstylist
Crispy salmon meets creamy Thai green curry sauce and tender vegetables in this flavorful fusion dish. A beautiful meal that brings Thai flavors to a classic salmon dinner.
Prep Time:
30 minutes
Cook Time:
20 minutes
Servings:
1
Ingredients :
5 Tbsp vegetable oil, divided
2 Tbsp Honest Bowl Green Curry Paste
1 salmon steak
½ cup coconut milk
½ cup eggplant (or zucchini), cut into bite-sized pieces
½ cup potatoes, blanched (pre-cooked) and sliced
¼ cup shimeji mushrooms
¼ cup fresh basil leaves
2 kaffir lime leaves (makrut lime leaves), torn
¼ cup water (use only if the sauce gets too thick)
Salt, ground black pepper, and sugar to taste
Directions:
1. Sear the Salmon:
Brush the salmon steak with a little oil. Season both sides with salt and pepper. Heat 2 Tbsp vegetable oil in a pan over high heat. Place the salmon skin-side down and sear until the skin is crispy. Flip and cook until done to your liking. Remove and set aside.
2. Cook the Vegetables:
Heat another 2 Tbsp vegetable oil in the pan over medium-high heat. Add the eggplant or zucchini, blanched potatoes, and shimeji mushrooms. Season with salt and pepper. Sauté until golden, tender, and lightly browned. Set aside.
3. Make the Green Curry Sauce:
Heat 1 Tbsp vegetable oil in a saucepan over medium heat. Add the Honest Bowl Green Curry Paste and stir-fry for 1 minute, until fragrant. Add the coconut milk and bring to a gentle simmer. Season with salt and sugar, or substitute with fish sauce and palm sugar. Add the kaffir lime leaves and fresh basil. Let the sauce reduce and thicken slightly. If the sauce becomes too thick, add up to ¼ cup water. Remove the kaffir lime leaves.
4. Plate & Serve:
Place the salmon on a plate. Spoon the green curry sauce over or beside the salmon. Arrange the vegetables around the salmon and serve hot.
Recipe Author:
Isara Luangsangroong