Fillet of Salmon with Thai Yellow Curry Sauce

seemasatheesh's picture

Nov. 13, 2013

This is a Thai yellow curry served with salmon. It is usually served with steamed brown rice or white rice.


Salmon fillet 10 Medium
Sea salt To Taste
Szechuan pepper To Taste
For the curry paste
Shallots 6 Medium , chopped finely
Lemongrass stalks 2 Medium , peeled, chopped
Red chillies 4 Medium , chopped finely
Garlic 10 Clove (50 gm) , chopped finely
Coriander leaves 2 Tablespoon , chopped finely (handfull)
Galangal 3 Inch
Kaffir lime leaves 2 Medium
Ground coriander 2 Tablespoon
Chilli powder 3 Tablespoon
Turmeric powder 1 Teaspoon
Agave nectar 4 Tablespoon
Salt 1 Pinch
For the curry
Lemongrass stalks 4 Medium , smashed
Coconut oil 4 Tablespoon
Aubergine 3 Medium , cubed
Coconut milk 1 1/2 Liter
Yellow pepper 3 Medium , chopped finely
Sugar snap peas 200 Gram
Plum tomatoes 350 Gram , roughly chopped
Thai basil leaves 2 Tablespoon , chopped finely (handfull)



1. In a blender put all the ingredients of the "curry Paste" and blend to a smooth paste.

2. Preheat the oven to the required temperature.


3. In a pan heat coconut oil and saute the lemon grass for 2 minutes, then add the blended paste and continue into saute for another 2 minutes.

4. Place the aubergines and peppers in the pan and coon for another 2 minutes.Pour the coconut milk and tomatoes and stir well. Bring to boil, reduce the heat to low and simmer for another 10 minutes. Put in the sugar snow peas and cook for further 5 minutes.

5. Season the salmon fillet with sea salt and Szechuan pepper. Place it on baking tray and cook in the oven till done.


6. In a serving plate, serve the salmon over the yellow curry sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 691Calories from Fat 414

 % Daily Value*

Total Fat 49 g75.4%

Saturated Fat 38 g190%

Trans Fat 0 g


Sodium 238 mg9.92%

Total Carbohydrates 35 g11.7%

Dietary Fiber 11 g44%

Sugars 13 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet