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Salmon sautéed in spicy coconut milk

This fragrant salmon dish uses our Thai Green Curry paste as a base - the unique and rich green colour comes from the green chillies and Thai basil.

Prep: 10 mins
Cook: 15 mins
Serves: 2
    • 250g salmon fillets, cut into large strips
    • 1 tbsp. vegetable oil
    • 2 tbsp. Blue Dragon Thai Green Curry Paste
    • 225ml Blue Dragon Coconut Milk
    • 1 tbsp. Blue Dragon Fish Sauce
    • 2-3 tsp. sugar
    • 2 fresh kaffir lime leaves (optional)
    1. Half cook the salmon fillets by steaming or poaching then set aside and keep warm.
    2. Heat the oil in a large frying pan over low heat and stir-fry the curry paste with kaffir lime leaves (if using) for about half a minute, making sure not to burn the paste.
    3. Pour in the coconut milk and stir until well mixed and keep simmering until the oil rises to the surface.
    4. Put the half-cooked salmon fillets back into the pan making sure to spoon some of the sauce over the fish and cover so the heat is evenly distributed until the salmon is cooked through.
    5. Serve with fish sauce and sugar.
    6. Serve with rice.

This recipe calls for...

Coconut Milk

Coconut Milk

Blue Dragon Coconut Milk is made from carefully selected ripe coconuts. Once the husk, coconut water and shell have been removed, the kernel is pressed to extract a creamy liquid and blended with water. This creamy liquid is known in South East Asia as Coconut Milk. Coconut Milk is the mainstay of Thai, Indian and Caribbean cooking and can be used to add a mild, coconut flavour to sweet and savoury dishes. Coconut Milk can be added to hot curries to reduce their heat and adds a creamy flavour and texture to dishes such as soups.

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