Salmon with Red Curry-Coconut Sauce Recipe

1. 1

   Scoop 1/4 cup coconut cream from the top of the chilled coconut milk and transfer it to a small saucepan.

2. 2

   Place over medium heat and bring to a boil.

3. 3

   Add 2 tablespoons of the curry paste and cook, stirring constantly, until very fragrant, 3 to 5 minutes.

4. 4

   Stir the remaining 1 cup coconut milk to achieve a smooth consistency, and then slowly incorporate it into the curry paste mixture.

5. 5

   Add the fish sauce, soy sauce, and sugar.

6. 6

   Bring to a boil, stirring constantly, and then adjust the heat to maintain a simmer.

7. 7

   Cook, stirring frequently, until thickened to a thin sauce consistency, 5 to 10 minutes.

8. 8

   Set aside.

9. 9

   Prepare the grill for direct cooking over high heat.

10. 10

    Remove any remaining pin bones from the salmon fillet.

11. 11

    Cut the fillet into 3/4-inch-thick slices.

12. 12

    Thread them onto skewers.

13. 13

    In a small bowl, combine the remaining 1 1/2 tablespoons curry paste with the oil and generously brush the salmon with the mixture.

14. 14

    Brush the cooking grates clean.

15. 15

    Grill the skewers over , with the lid closed as much as possible, until you can lift them off the cooking grate with tongs without sticking, 2 to 4 minutes.

16. 16

    Turn the skewers and cook them to your desired doneness, 1 to 2 minutes for medium.

17. 17

    Reheat the sauce and pool it onto a serving dish or divide evenly among individual plates, top with the salmon, and scatter the scallions over the top.

18. 18

    Serve warm.

* Per serving · 4 servings · Values may vary.