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Baked Salmon in Thai Red Curry Sauce

This Baked Salmon in Thai Red Curry Sauce is aromatic and delicious. Salmon steaks are baked for 20 minutes in an easy-to-make Thai red curry sauce that compliments the rich taste of the salmon. But unlike a lot of salmon sauce recipes, this one is lactose-free, calling for coconut milk instead of cream. If you’re game, cook or serve this salmon in a Banana Leaf Boat.

Baked Salmon in Thai Red Curry Sauce
Author:
Recipe type: Seafood
Ingredients
  • 2-4 salmon steaks, portioning 1 per person
  • fresh coriander or basil, spring onion, and fresh chilli - for garnish
  • banana leaf boats, optional
For Red Curry Sauce
  • ¼ cup red onion, diced
  • 3 cloves garlic
  • 1 red chilli, de-seeded and sliced (or ½ teaspoon cayenne pepper)
  • 2cm piece galangal, sliced
  • 3 kaffir lime leaves, snipped into small pieces, discard stem
  • 1 cup coconut milk
  • 2 tablespoons fish sauce
  • ¼ tsp. ground coriander
  • ½ tsp. ground cumin
  • ½ tablespoon chilli powder
  • 1 tablespoon brown sugar
  • ¼ cup fresh coriander leaves and stems
  • 1 tablespoon freshly-squeezed lime juice
Instructions
  1. For instructions on how to make banana leaf boats (in which to cook or serve your salmon), see: How to Make Banana Leaf Boats.
  2. Rinse salmon steaks and set aside to dry while you make the red curry sauce.
  3. Place all ingredients for red curry sauce in a food processor or chopper (if using a mini chopper, just add as much coconut milk as you can, adding the rest later). A blender can also be used.
  4. Process the ingredients well to create a fragrant red curry sauce.
  5. Pour about ¼ of the sauce into the bottom of a covered casserole-type dish for baking. Now add the salmon steaks, turning them over several times to cover. Pour a little more sauce over each steak.
  6. Cover the casserole dish with a lid or foil and bake at 190°C for 20 to 30 minutes, depending on the thickness of your steaks. Salmon is cooked when inner flesh is no longer translucent when pulled apart with a fork.
  7. If Cooking Salmon in Banana Leaf: This salmon can be wrapped up in banana leaf (like individual packets) or cooked in banana leaf boats. Be sure to place the packets or boats inside a casserole dish (or something to catch the drippings), as banana leaves are porous and the sauce will leak somewhat.
  8. Serve with a little spring onion and fresh chilli, fresh coriander and/or basil leaves. Any leftover sauce can be briefly heated up and served as a side sauce.

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