Crispy Thai salmon

  • 5 mins preparation
  • 15 mins cooking
  • Makes 4 Item
  • Print


Crispy Thai salmon
  • 4 120g boneless salmon fillets, skin on
  • 1 tablespoon vegetable oil, plus extra for deep frying
  • 1/2 cup red curry paste
  • 400 millilitre can coconut cream
  • 2 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoon palm sugar
  • oil, for shallow frying
  • white rice, steamed, to serve
  • shredded green onion, coriander leaves, lime wedges, to serve


Crispy Thai salmon
  • 1
    Pat salmon skin dry with paper towel and season to taste.
  • 2
    Heat vegetable oil in a medium saucepan on high. Cook curry paste 4-5 minutes, stirring occasionally, until fragrant and starting to separate. Reduce heat to low. Add coconut cream and simmer 6-8 minutes, until slightly thickened. Season with fish sauce, lime juice and palm sugar.
  • 3
    Heat enough oil to shallow fry in a medium saucepan until bubbles form around a bamboo skewer when immersed. Working in 2 batches carefully lower salmon into oil and cook 1-2 until cooked to taste. Drain on paper towel.

read more from