Thai Salmon Red Curry With Autumn Vegetables

And just like that summer got over. The cloudy rolled in, the temperature dropped some 15 degrees Fahrenheit and within a day or so I see shades of orange and reds on the trees. Autumn has surely arrived.

I got back from my trip to India a couple weeks back and seems like I also bought the cold my mom had, it took a while, but I surely got sick fortunately it didn’t last long, though did feel pretty crappy for 2 days. Anyways Im all better and back to my normal self.

Speaking of my trip to India, it was a part business and part spending time with my elderly parents which was nice and relaxing. I also explored some new places to eat. Burmese cuisine this time at a local authentic place and I was deliciously surprised how good it was. I thought it was very different to the typical South East Asian fare that normally gets served at Asian restaurants. I bought some ideas that I’ll share very soon. THINK TEA!

Now lets talk about this curry. I teamed all the yummy fall veggies like Brussels sprouts, mushrooms, butternut squash with fresh wild salmon in a spicy aromatic red curry. The pairing is simply exquisite, rich creamy spicy just perfect warming meal for these cooler nights ahead.

This is a generous recipe and can easily serve 4-5 portions, any extra leftover heats up well for the next day so I recommend make the whole thing.

If you decide on making this recipe I would love to know your experience.

Thai Salmon curry with Autumn Vegetables

SERVES AT LEAST 4-5

INGREDIENTS

• 1½ lbs wild fresh salmon preferred (I used coho salmon here
• 4 cloves garlic, minced or grated
• 1 small yellow onion
• 1.5- 2 inch fresh ginger, grated, I like mine very gingery, use less if you’re not used to it. 
• 1 lemongrass stalk, finely chopped
• 2-3 tablespoons Thai red curry paste
• 2 cans (14 ounce) light coconut milk or your preferred fattiness 
• 1 tablespoon fish sauce or soy sauce 
• ½ teaspoon maple syrup
• 12 oz butternut squash diced
• 1 lb Brussels sprouts trimmed and halved
• 4 oz cremini or mixed wild mushrooms, sliced
• 2 green onions sliced 
• juice from 1 lime
• 1/4 cup fresh cilantro or basil, roughly chopped
• steamed rice, for serving

INSTRUCTIONS

1. Add the chopped onion, garlic, ginger, lemongrass, green onions and red curry paste along with ½ a can of coconut milk to a high speed blender. Blend it to a smooth sauce. Pour this into a sauce pan and bring it to a boil. Simmer and cook gently for 5-6 minutes, until the curry is fragrant.
2. In a separate frying pan dry fry the mushrooms with a little salt and continue to cook it it reduces its moisture. 
3. Add diced butternut and Brussels sprouts to the curry and cook it almost tender, about 3 minutes. Add the remaining the coconut milk, fish sauce, and maple syrup. Stir to combine, bring the mixture to a boil, add the salmon slices. Cover and cook 5-6 minutes or until the salmon is cooked to your desired doneness. 
4. Remove from the heat and stir in the lime zest, lime juice, cilantro and/or basil. 
5. To serve, divide the rice between bowls and generously spoon the curry with salmon and vegetables over the rice. Top with extra herbs and lime juice. Enjoy!