Salmon with Thai Curry Sauce

I thought it strange that I, being Asian, a Thai-food lover, a foodie, and a fairly adventurous cook, had never made a homemade curry sauce before.  I’m not really sure why this was the case.  I like curry and curry sauces.  Nevertheless, I tried it tonight and the results were fantastic.  The sauce was creamy, exceptionally full-flavored, and just a little bit spicy.  It went fabulously with the meaty piece of Sockeye salmon I put it on as well as the rice I made.  And it was so easy to make.  With just a little bit of knifework and a well-stocked spice cabinet, this curry sauce can be whipped up in a jiffy.  Here the recipe:

Salmon with Thai Curry Sauce, based on this recipe

1 1/8 tsp minced peeled fresh gingerroot

1 1/8 tsp minced garlic

2 1/4 tsp peanut oil

3/4 tsp ground coriander seeds

1 1/2 tsp curry powder

1 1/2 tsp Thai red curry paste

1 1/2 tsp paprika

3/4 tsp ground cumin

1 1/4 cups well-stirred unsweetened coconut milk

3 T tomato purée

1 T soy sauce

1 1/2 T packed dark brown sugar

Enough salmon fillets to serve the number of guests; there is enough sauce for 4.

In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.

Prepare salmon as desired.  Pan sauteing or grilling would work very well.  Plate cooked salmon and pour sauce over.  Serve immediately. 

Here’s how my dish turned out:

I served it with rice and Alton Brown’s Glazed Carrots.  It was a perfectly balanced dish and meal.  It’s highly recommended.  Enjoy!