Ingredients:

  • 4 (6 oz / 170g each) Skin-on or skinless salmon fillets
  • 2 Tbsp Neutral Cooking Oil (e.g., sunflower, canola), divided
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 4 oz Thai Red Curry Paste
  • 2 medium Shallots, thinly sliced
  • 2 cloves Garlic, minced
  • 1 inch Ginger, peeled and grated (or 1 tsp ginger paste)
  • 1 large Red Bell Pepper, thinly sliced
  • 4 oz Bamboo Shoots, drained and rinsed
  • 1 (13.5 oz / 400 ml) Can Full-Fat Coconut Milk
  • ½ cup Chicken or Vegetable Stock (low sodium)
  • 2 Tbsp Fish Sauce
  • 1 Tbsp Brown Sugar
  • 2 Kaffir Lime Leaves, center rib removed (or zest of ½ lime)
  • ½ cup Fresh Basil (Thai basil preferred)
  • 1 Lime, cut into wedges (for serving)
  • 1 Red Chilli, thinly sliced (optional, for heat)

Instructions:

  1. Prep Ingredients: Slice shallots and pepper, mince garlic, grate ginger, drain bamboo shoots. Pat salmon fillets completely dry and season with salt and pepper.
  2. Sear the Salmon (Optional but Recommended): Heat 1 Tbsp neutral oil in the large skillet over medium-high heat. Place the salmon fillets skin-side down (if applicable). Sear for 2–3 minutes until the skin is crispy and the edges are lightly browned. Remove the salmon and set aside on a plate; do not clean the pan.
  3. Bloom the Paste: Reduce heat to medium. Add the remaining 1 Tbsp of oil and the red curry paste to the residual fat/oil in the skillet. Sauté for 1–2 minutes, stirring constantly, until the paste darkens slightly and becomes highly fragrant. This is crucial for developing deep flavour.
  4. Sauté Aromatics: Add sliced shallots, garlic, and grated ginger to the paste. Cook for 2–3 minutes until the shallots soften.
  5. Add Vegetables: Stir in the sliced red bell pepper and bamboo shoots. Cook for 3 minutes, stirring to coat the vegetables in the paste.
  6. Add Liquids: Pour in the full can of coconut milk and the stock. Add the brown sugar, fish sauce, and kaffir lime leaves (if using).
  7. Simmer: Bring the mixture to a gentle simmer (do not boil rapidly). Stir well to ensure the curry paste is fully dissolved. Taste the sauce and adjust the seasoning. Simmer gently for 5 minutes to allow the flavours to marry.
  8. Introduce the Salmon: Carefully place the partially seared salmon fillets into the simmering curry sauce.
  9. Poach/Cook: Cover the skillet loosely or reduce the heat to low and let the salmon gently poach in the curry for 5–8 minutes. The salmon is ready when it flakes easily with a fork.
  10. Finish and Serve: Remove the kaffir lime leaves. Stir in half of the fresh basil just before serving. Ladle the curry sauce and vegetables into serving bowls. Carefully place a salmon fillet on top of the curry. Garnish with the remaining fresh basil, chili slices (optional), and a fresh lime wedge on the side.