Thai Salmon Curry Steamed with Coconut Cream & Basil Recipe

salmon fillets

🥗Healthier: cod fillets

💰Cheaper: tilapia fillets

Cod is lower in fat while tilapia is more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while coconut cream can be used for a richer flavor.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: yellow curry paste

Homemade can be lower in sodium, while yellow curry is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative, while salt is a basic seasoning.

Heat banana leaves until they turn dark to prevent breaking when folded.

Trim the banana leaves and cut them into the desired shape for bowls.

Remove the stems from the chili peppers and slice them.

Take the middle vein out of the kaffir lime leaves and julienne them.

Cut the salmon into pieces, ensuring they are not too thick and have minimal bones.

Stir-fry the salmon pieces briefly before steaming them.

Mix red curry paste with coconut milk until smooth.

Add palm sugar to the mixture and stir until dissolved.

Add a little water to thicken the curry mixture before cooking.

Turn off the heat and prepare to pour the mixture into the banana leaf bowls or ramekins.

Place Thai basil in the bottom of the ramekins before adding the salmon curry mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens