Thai curries know how to pack a punch and are perfect for a chilly day where you need something to warm you up. My family and I love making Thai Curry dishes, changing up the way we use the curries to keep things interesting! Today, I’m going to show you how I make a steamed red curried salmon that pairs perfectly with coconut rice. And, of course, I’ll be using my favourite Joy Cookware from Zwilling (remember these delicious pork belly baos?). Let’s get cooking!
We will start off with prepping the Thai curried salmon parcels. Grab a sharp chef’s knife that feels like it was made just for your hands, like this one. I found it to be very comfortable to use while prepping, and the wooden handle gave it an elevated look. Next, grab parchment paper and lay down a bed of veggies like broccolini, sliced carrots, ginger, and baby corn. Next, add your salmon, sprinkle some salt, and pour on the red curry mixture (red curry, coconut milk, and sugar). Voila! A super easy and delicious dinner option that won’t leave you with a huge mess to clean up.
Would you believe me if I told you I made dinner for four using just a sauce pot and steamer from the Joy Cookware from Zwilling? I used the steamer to cook the salmon parcels and the small sauce pot from the same set to make the delicious coconut rice.
I’ve been using this satin finished and scratch resistant stainless-steel cookware set for a while now, and it has become my go-to for everyday cooking. I absolutely love it! They heat up quickly and cook everything to perfection. It’s a must-have for anyone who takes their cooking game seriously!
Whether you’re making this salmon and rice dish as a quick weeknight dinner, or you’re making this for guests, like I did today, you’re sure to have an incredibly delicious meal. The curry salmon was the star of the show, but the radicchio and fennel salad brought on a refreshing crunch, and the coconut rice complimented the curried salmon nicely.
I used this tablecloth and napkin set to help create an intimate and cozy vibe. We also have to take a moment to appreciate the timeless Ashford Dinnerware from the A La Carte collection. It truly set the stage for a stunning presentation! The dinnerware isn’t just elegant, but it’s built to last and will make every meal feel like a celebration.
Red Thai Curry Salmon Parcels with Coconut Rice
Prep Time: 15 minutes, Cook Time: 40 minutes, Serves 4
INGREDIENTS:
For the Red Curry Salmon
3 tbsp red curry paste
1 lime
1 can (400ml) coconut milk
1 tbsp brown sugar
8 thinly sliced fresh ginger, 1-inch pieces
8 Broccolini
8-12 Baby corn
4 small Carrots, halved
4 salmon fillets
4 green onions, finely sliced lengthwise for garnish
For the Coconut Rice
2 cups jasmine rice
1 can (400ml) coconut milk
1.5 cups water
1/2 tsp salt
1 tsp sugar
Parsley for garnish
DIRECTIONS:
For the Red Curry Salmon
- Cut four large pieces of parchment paper. Divide the broccolini, corn, ginger, carrots, and salmon evenly between the parchment papers. Wrap parcels by folding down the paper from the top of the parchment. Fold sides of packet tightly to ensure a good seal.
- Bring a pot of water to a boil, reduce to medium heat. Using a steamer basket, place salmon parcels into the steamer basket. Steam salmon packets for 15-20 minutes or until salmon is fully cooked. This can be done in batches.
- Once ready, garnish with green onions, and serve with coconut rice and lime wedges.
For the Coconut Rice
- Combine all rice ingredients into a medium pot and bring to a boil.
- Cover and reduce heat to a simmer for 20 minutes. Remove from heat and let sit covered another 5 minutes. Fluff rice before serving and garnish with parsley.
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Christine Kozovski is a new mom, food photographer and health & safety professional based out of Toronto Ontario. She shares her passion for food through easy and fresh recipes that can be found on her blog and Instagram account. She gets her food inspiration from her parents, growing up with both Asian and Mediterranean influences as well as places she’s travelled. Her adventurous side shines through when she gets to explore new cities and try new foods. She’s excited to start a different type of adventure now that her family has grown to include her 10 month old son.
