Thai red curry with vegetables and salmon

by Joe Volgey

Curries are so amazing because of how quick they come together while packing so much flavor! They are so versatile and it’s easy to substitute or add ingredients as long as you have the base down.

What makes curries so delicious is their use of spices and aromatics. Using lots of aromatics like garlic, ginger and lemon grass is what makes the Thai curry so special. There are three main types of curries, red, green and yellow characterized by their color. But otherwise there are hundreds of different kinds, each unique in their own way.

Satisfying on its own or serve with rice to make a simple meal for the whole family. Doesn’t hurt that the leftovers (if there are any) taste better the next day! So comforting for cool, cloudy, rainy days. You get the richness from the coconut milk but because it’s packed with vegetables it’s not heavy.

Feel free to interchange the vegetables to your liking as long as they are all sliced thin so they cook quickly and evenly. This can easily be made vegan if you use some vegetable broth and leave out the fish/meat. Sub the proteins for some firm tofu and you have yourself a delicious vegan meal!

Ingredients

  • 1 pound salmon cut into large cubes
  • 1 jar Thai red curry paste
  • 1 can coconut milk
  • 2 cups of vegetable or chicken broth
  • 3 cloves garlic minced
  • 1 inch piece of ginger minced
  • 3 shallots sliced
  • 1 inch lemongrass sliced
  • 1/2 bell pepper sliced
  • 1 head cauliflower , separated into florets
  • 1 carrot julienned
  • ½ cup sliced mushrooms
  • 1/2 cup snow peas
  • 1/2 cup cherry tomatoes sliced in half
  • Salt and pepper to taste (red pepper flakes if you like spicy)

Optional:

  • Cabbage
  • Kale
  • Spinach
  • Fresh chili peppers
  • Shrimp
  • Chicken

Intructions

  1. In a dutch oven over medium heat add oil and shallots with a pinch of salt. Sweat the shallots until translucent but not caramelized. Only using the very bottom part of the lemongrass, peel back the top tough layer, slice thinly. Add ginger, garlic and lemongrass, sauté until fragrant, about 2 minutes.
  2. Add the broth and scrap up any bits that might have gotten stuck to the bottom. Add the coconut milk and let it come up to a simmer. Add in all of your veggies except tomatoes and peas. Simmer until vegetables start to become tender. Add tomatoes and peas.
  3. Gently place the salmon on top of the vegetables and cover with a lid. Let the salmon steam for about 5 minutes until cooked. If you like it spicy add your red chili flakes in now. If you don’t have salmon you can substitute it with shrimp or chicken. If you are using chicken make sure to steam for longer, until chicken reaches 165F degrees internally and fully cooked.
  4. Serve over rice or on its own.
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