Red or Green Curry Salmon

Red or Green Curry Salmon is a delicious way to travel to Thailand with your senses. Served over rice with a side of Garlicky Lemon Broccoli or Gingered BokChoy and you have a beautiful, delicious, healthy, and quick dinner any night of the week.

One of my FAVORITE Comfort Foods

Ultimately, what is not to love about this recipe? My son declared from across the table, “Mom, if you want to get me to eat salmon, serve it this way.” Surprisingly, even picky eaters may develop a taste for this creamy, flavorful curry. Fortunately, because I use a curry paste and not a spice blend, it omits the cumin flavor that many who don’t care for curry, shy away from. This is just plain and simple comfort food at its best. Additionally, this dinner can be thrown together quickly and will make enough for leftovers for tomorrows lunch.

Would You Grow an Herb for One Recipe?

I have to say, this might be a little over-the-top, but I specifically grow lemongrass and Thai basil for this recipe. Clearly, it’s that good. Actually, salmon curry may be one of my top five favorite comfort foods. Ultimately, besides Salmon Burgers with Cucumber Mustard Sauce, Red or Green Curry Salmon is my favorite way to eat salmon. Perfect for summer nights when you don’t want the oven on, this beautiful salmon curry hits the comfy spot on so many levels.

My Favorite Herbs to Grow and What I Use Them In

By now, you are probably aware that I LOVE cooking with fresh herbs and spices. Not only do they add fresh flavor but tons of antioxidants, phytochemicals, which help protect cells and fight inflammation, as well as loads of vitamins and minerals. They are beautiful in your garden, attract beneficial insects, and they make lovely summer bouquets. So, connect with your green thumb and grow a few herbs to use in your cooking year-round, especially in the summer.

• Basil (Genovese, Thai, & Purple): Fish Tacos with Citrus Slaw, Italian Meatloaf, Summer’s Best Bruschetta, Spaghetti & Meatballs, Roasted Red Pepper Pasta, Pesto Chicken Sandwiches, Summer Panzanella Salad, Roasted Heirloom Tomato Soup, Summer Pesto, Fish Tacos with Citrus Slaw, Pad Thai, and Sliced Tomato, Mozzarella & Basil
• Dill: Salmon Burgers, Hollandaise Sauce, Tzatziki Sauce, Picnic Potato Salad, Greek Lemon Chicken Soup, and Chickpea Salad…
• Lemongrass: Citrus & Pine Winter Shrub, Pad Thai, Tom Kha Ghai Soup, and of course Salmon Curry
• Tarragon: Salmon Burgers, and Chicken with Tarragon Sauce
• Mint: Parsley & Mint Salad, Zesty Fruit Salad, lemonade, infused water
• Parsley: Parsley & Mint Salad, Lacquered Coriander Carrots, Chicken Soup, Savory Beef Stew with Horseradish Cream Sauce, Roasted Meat, and a Garnish on many things
• Sage: Sage & Chestnut Sourdough Stuffing, Chicken Soup,
• Rosemary: Chicken Soup, Lollypop Lamb Chops, Roasted Potatoes, Everything Seasoning
• Thyme: Chicken Soup, Maple Glazed Chicken & Mashed Sweet Potatoes, Savory Beef Stew with Horseradish Cream Sauce, and roasted sweet or regular potatoes.
• Cilantro: Beef & Sweet Potato Bowls, Spicy Shrimp Bowls, Burrito Bowls, “Beckamole” Guacamole, Fish Tacos with Citrus Slaw, and Humm’n Hummus
• Borage: beautiful flower bouquets
• Chamomile: tea and Calming Baby Powder,
• Calendula: Tallow & Honey Butter Face Cream, Calming Baby Powder, and healing salves (recipes to come)
• Marshmallow: Homemade Marshmallows
• Tulsi: healing tea
• Cayenne Pepper: Picnic Potato Salad, Maple Glazed Chicken & Mashed Sweet Potatoes, Spiced Hot Chocolate on a Stick, Homemade Hot Chocolate, and Elderberry Syrup
• Thai Ornamental Pepper: On EVERYTHING I want a pop of make your nose run heat!
• Elderberry: Winter Immunity Tincture, Elderberry Syrup, Artichoke, Hibiscus, & Orange Bitters, Summer Sunshine Shrub
• Artichoke: Artichoke, Hibiscus, & Orange Bitters,
• Hibiscus: Spiced Cranberry-Hibiscus Sauce, Artichoke, Hibiscus, & Orange Bitters, and Citrus & Pine Winter Shrub
• Pineapple Sage: Infused water or sparkling water

Red or Green Curry?

There is not a lot of difference between red and green curry besides color, heat, and preparation of the curry sauce itself. Red curry is prepared using dried red chilies and has a slightly higher heat index. Green curry is prepared using fresh green chilies and is milder. The Thai Kitchen Red and Green Curry Paste, which I prefer using, can be used interchangeably in my opinion. They both yield an amazing curry. Truthfully, the red curry sets off the pink salmon better, but I didn’t notice that much difference in flavor.

Preparing the Curry

Ultimately, I love using my LeCruset Dutch oven for soups, stews, and sauces. I purchased an 8-qt second at Homegoods during the Christmas holiday, and it is seriously my favorite kitchen tool. It is definitely an heirloom I will be passing down; an investment for sure, even as a second.

If you don’t have a dutch oven, a heavy bottom saucepan will do. Heat the coconut oil or ghee and add in the smashed lemongrass and minced ginger and sauté until fragrant. Add in the curry paste, wine, coconut milk, and fish sauce and simmer for 15 minutes on low, uncovered. You will be removing the woody lemongrass stalk after the sauce has simmered and before adding the salmon. Skin and cube the salmon and set aside until after the sauce has simmered and lemongrass has been removed. After the sauce has simmered, add in your cubed salmon, cover, and simmer an additional 5-7 minutes until the salmon is cooked through. I use an entire two pound bag of salmon filets from Butcher Box so I make sure my freezer is stocked up when a curry craving comes on.

While the sauce is simmering, use your hidden time to prepare bone broth rice or coconut rice and a veggie side such as Garlicky Lemon Broccoli or Gingered BokChoy. Chop up all your fresh herbs and green onions, and quarter a few limes to garnish.

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In everything you do -eat, play, and, love- may it always be Seasoned with Joy!