Thai Red Curry / Coconut Sauce (For Salmon)

Thai Red Curry / Coconut Sauce (For Salmon)

Time: 10 mins


  • 1 cup unsweetened coconut milk
  • 1 teaspoon Thai red curry paste
  • 1 tablespoon light brown sugar
  • 1 1/2 teaspoons fresh lime juice
  • 1 pinch salt
  • 2 teaspoons cornstarch
  • 8 fresh basil leaves


  • 1 Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.
  • 2 Taste and adjust to your preferences.
  • 3 Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry. Stir until it is glossy and coats the back of a spoon.
  • 4 Stack and roll basil leaves like a small cigar. Sliver them cross-wise into narrow ribbons and drop into the sauce.
  • 5 Keep sauce warm but be careful not to simmer for a long time.
  • 6 Serve sauce over the fish with Jasmine or Basmati rice.
Share on Google Plus