- 2 to 4 salmon steaks, or salmon fillets, 1 per person
- Fresh coriander, or basil, for garnish
- Spring onion, for garnish
- Fresh chile pepper, minced, for garnish
For the Red Curry Sauce:
- 1/4 cup minced shallots, or diced purple onion
- 3 cloves garlic
- 1 red chile, deseeded and sliced, or 1/2 teaspoon cayenne pepper, reduce for milder fish
- 1 thumb-size piece galangal, or ginger, sliced
- 3 makrut lime leaves, snipped with scissors into small pieces, discarding stem
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 1/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 tablespoon chili powder
- 1 tablespoon sugar, brown if you have it
- 1/4 cup coriander leaves and stems
- 1 tablespoon lime juice, freshly squeezed
Rinse your salmon steaks (or fillets) and set aside to dry while you make the red curry sauce.
Place all ingredients for the red curry sauce in a food processor or chopper (if using a mini chopper, just add as much coconut milk as you can, adding the rest later). A blender can also be used.
Blitz the ingredients well to create a fragrant red curry sauce.
Pour about 1/4 of the sauce into the bottom of a covered casserole-like dish for baking. Now add the salmon steaks, turning them over several times to cover. Pour a little more sauce over each steak.
Cover the casserole dish with a lid or foil and bake at 375 F for 20 to 30 minutes, depending on the thickness of your steaks (fillets may only require 15 minutes). Salmon is cooked when inner flesh is no longer translucent when pulled apart with a fork.
If cooking salmon in banana leaf: This salmon can be wrapped up in banana leaf (like individual packets) or cooked in banana leaf boats. Be sure to place the packets or boats inside a casserole dish (or something to catch the drippings), as banana leaves are porous and the sauce will leak somewhat.
Serve with a little spring onion and fresh chili, fresh coriander and/or basil leaves. Any leftover sauce can be briefly heated up and served as a side sauce.
Serving Tip: If serving this dish to company, you can either bake the salmon in a casserole dish or in banana leaf. But because banana leaves lose their color and texture when cooked, for a nicer presentation, we recommend transferring the cooked salmon to a fresh boat before serving. Spoon a little sauce over the fish and then adding the toppings for a professional finish.