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Salmon Curry

This recipe uses wild salmon harvested from Japanese waters in curry with coconut milk, an Asian favorite. Salmon is easy to prepare, as it does not fall apart when cooked. The unique, deep flavor of salmon works perfectly with the rich creaminess of coconut milk.
Ingredients make approximately 4 servings.
Fresh salmon: 2 fillets
A [Sake: 1 tablespoon, Salt and pepper to taste]
B [Onion: 1/2, Red and yellow bell peppers: 1/4 each, Boiled bamboo shoot: 1/8]
Bouillon cube: 1
Thai curry paste: 1 tablespoon
Nam pla (fish sauce): 3 tablespoons
Kaffir lime: 2 leaves
Coconut milk: 200 cc(approx. 1cup)
Vegetable oil: Small amount
Flower: Small amount
Green chili peppers: 2
Coconut milk: 200 cc(approx. 1cup)
Vegetable oil: Small amount
Flower: Small amount
Green chili peppers: 2
Salmon Curry
  • 1
    Cut the salmon into bite-size pieces. Sprinkle with the ingredients in A, then coat with flour. Heat oil in a pan. Cook the salmon until browned on both sides.
  • 2
    Cut the vegetables in B into bite-size pieces.
  • 3
    Heat oil in a pot. Add the vegetables and curry paste and cook until the aromas are released. Add 200 cc water, nam pla, kaffir lime leaves, and the bouillon cube, and simmer for 4 to 5 minutes.
  • 4 Add coconut milk and salmon and cook for another 2 to 3 minutes. Transfer to a serving bowl and garnish with sliced green chili peppers.
Director of this section
Masae Furutani / Food Researcher
Has studied international food culture extensively including Japanese, Western and Chinese cuisine, and confectionery. Currently lectures at cookery schools, holds seminars and also develops new dishes for food companies.
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