4 (6-ounce) salmon fillets, skinned (about 1 inch thick)
1/4 teaspoon kosher salt
1 tablespoon chopped fresh cilantro
1 (8.8-ounce) package precooked brown basmati rice (such as Uncle Ben's)
How to Make It
Place brown sugar, lime juice, red curry paste, and coconut milk in a large skillet, stirring to combine. Add fish to pan; bring to a simmer over medium-high heat. Cover, reduce heat to medium-low, and cook 9 minutes or until desired degree of doneness, turning once after 5 minutes. Place fish on a plate; sprinkle with salt and cilantro.
Prepare rice according to package directions.
Bring remaining sauce to a boil in skillet; boil 6 minutes or until reduced to 1/2 cup. Serve sauce with rice and fish.
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FANTASTIC meal! Took us right back to Mamma's Fish House on Maui! To finish the meal, we added the peas in the pic, some mango chutney and sliced bananas on the side! Perfection! Just what I was craving!
This recipe was certainly quick and easy to put together, but I agree with the others that the sauce was sweeter than I expected and not quite flavorful enough. We added wedges of lime at the table which helped some, but I think that more red curry paste would have made a big difference, as one of the other commenters said. If I made it again I would definitely do that, and perhaps skip the sugar. Also a bit of a weird preparation for salmon; might have been better with shrimp. I made it with the peas as suggested but used regular white basmati rice as I did not have brown and don't usually use "instant" rice.
We are not huge fans of curry dishes, but this one looked mild and that's what we liked about it. I found it easy to prepare and my hubby raved about it. I was light with a bit of a sweet coconut taste. I served it with basmati rice and snow peas and a bottle of Savignon Blanc...
We really liked this recipe, with a few caveats. 1) We used shrimp instead of salmon because it's what we had. 2) I added at least 6x the red curry paste (close to half the jar) to give it more flavor. With the suggested about it was bland verging on too sweet, but with the extra curry it was awesome! It reminded me of the Panang curry I get from a Thai restaurant.
Not making this one again. The sauce was oddly sweet. I plated per the pictured in layers--big mistake. Each item has a nice taste but on it's own - the flavors didn't compliment each other in my opinion. Then cooking the sauce down at the end and putting on top was not necessary and overwhelmed the dish. Family didn't like at all.
This was a really odd dish. Cooking the fish in the sauce was awkward and the sauce needed almost double the red curry to compete with with sweet coconut milk. The milk separated right away making the sauce unappealing to me. This recipe needs more work in my opinion.
Tasty and easy. Tastes like it was a lot harder to make than it was, which always scores big points in my book. I used full-fat coconut milk and added 1/8 t. salt to a half sauce recipe (I always think CL does not add enough salt). I did stop reducing the sauce at about double the volume they said to reduce it too -- seemed plenty thick and flavorful to me at that point but may be because of the coconut milk I used. Made with the snow peas that accompanied this recipe and cooked brown rice from scratch.
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