Salmon gets an Asian vibe in this curry dish. Lightened coconut milk keeps the calorie count in check, and watercress adds texture, color, and lots of vitamin A.
2 teaspoons vegetable oil
1 cup thinly sliced onion
2 teaspoons curry powder
1 cup light coconut milk
2 tablespoons sugar
1 tablespoon lime juice
1 tablespoon bottled minced ginger
1 tablespoon fish sauce
2 teaspoons bottled minced garlic
1/2 teaspoon chile paste with garlic
1 (8-ounce) bottle clam juice
1 (1-pound) salmon fillet, skinned and cut into 3/4-inch cubes
6 cups trimmed watercress (about 2 bunches)
How to Make It
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and curry powder; sauté 4 minutes. Add coconut milk and the next 7 ingredients (coconut milk through clam juice). Bring to a boil; reduce heat, and simmer 3 minutes. Add fish; cover and cook 4 minutes. Arrange watercress evenly over fish; cover and cook 4 minutes or until fish flakes easily with a fork.
I find it ironic that the only person to rate this recipe as less than a 4 is the person who did not even try to follow the directions.You used red curry paste instead of curry powder.You used a blend of spinach and arugula rather than watercress.You did not use the seasonings in the proper proportions>THEN you complain about the dish, LMAO!
This was fantastic! It was more like a soup than anything; we used bowls and spoons and served over rice. I used red curry paste instead of curry powder. We like heavily spiced foods w/heat so I increased the chili paste by quite a bit. I used a mix of kale & spinach b/c that's what I had on hand. I will make this all the time!
I did like this, though pairing salmon with Thai coconut curry is a little odd. My big change was to use Thai red curry paste (mixed in with the liquids) rather than an Indian curry powder. No watercress available, but a spinach-arugula mix (Wal-Mart's) gave the peppery edge that watercress would have. I did up the seasonings, as we like strong flavors. Okay, but I'd stick to shrimp, tofu, or chicken next time--or the terrific Indian mahi-mahi curry elsewhere on the website/magazine.
AMAZING! This recipe lends itself to a lot of flexibility. I've made it exactly as listed, as well as with several substitutions depending on what I had on hand and who my audience was, and it's always turned out delicious each time. I even made it for an English friend who grew up with readily available authentic Asian/Indian cuisine and said this had to be his favorite. A few quick substitutions in a pinch that worked out perfectly for me: if you don't have clam juice, use chicken broth, and if you don't have fish sauce, try soy sauce. As much as I love clams and clam juice, I actually preferred the flavor with chicken broth.
We LOVED this! We used Thai red curry paste instead of curry powder (a good amount since we like heat), spinach instead of watercress, and Splenda in place of the sugar. Served it over a little wide rice stick pasta in a noodle bowl and we were both delighted. The warmth of the spices and the gentle sweetness of the coconut broth combined with the wholesome salmon and spinach...it was very satisfying. We're thinking of other substitutions we could try, and when we should make it again!
Loved this. Nice balance of flavors and so simple to make. I didn't change a thing about the recipe and it turned out perfect. Next time I think I'll try green beans instead of the watercress. We had the curry over jasmine rice.
Very good foundation for a good recipe. I substituted chicken for salmon, spinach for watercress, and a Tblsp of red thai curry paste for curry powder. I also added finely sliced mushrooms and Sri racha, made a little extra sauce and served over brown rice. I will make this again.
This recipe came out great! It would definitely be fantastic how it is written but I made some personal preference changes. I used one packet Stevia instead of the sugar, spinach instead of watercress, sauteed shitake, crimini and oyster mushrooms with the onions and added a little broth to compensate for the extra ingredients. Next time I will try kale instead of spinach and double the amount of chile and garlic paste. I like it spicier. I ate it as a soup but my cooking partner had it over wild rice.
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