Red Salmon Mango Curry Recipe
A little spicy, a little sweet, the red curry with salmon and mango will satisfy your need for an exotic taste. CurrySimple red curry sauce is made in Thailand with fresh, natural ingredients (coconut milk, red chilli, galangal, lemongrass, shallot, garlic, etc).
If the mango is out of season or hard to find, substitute with pineapple and you will still love this wonderful red curry recipe.
Red Salmon Mango Curry - Serves 2
ready in fifteen minutes
2 filets of Salmon (8oz each)
1/2 chopped red pepper
1/2 chopped green pepper
1/2 cup chopped fresh mango (pineapple may be substituted for mango)
1/4 cup diced tomatoes
1 cup CurrySimple Gourmet Red Curry sauce
1. Heat 2 pans to medium-high heat
2. When 1st pan is hot, begin to cook salmon filets (proceed to step 3 while salmon is cooking) - 5 minutes
3. In the second pan, stir-fry chopped red peppers and green peppers - stir-fry for 2 minutes
4. Add 1 cup of CurrySimple Gourmet Red Curry sauce in the veggie stir-fry pan.
5. Add diced tomatoes and mango to the sauce
6. Turn heat down to medium temperature and let the sauce heat up to serving temperature - 2 minutes
7. The salmon should be ready to serve - place each filet on a separate plate.
8. Pour the red curry with vegetables on top of the salmon.
9. Serve with white, brown or jasmine rice on the side.
Tip: To increase the level of spice, just add crushed red pepper.
Note: Leftover curry sauce should be stored in an air tight container (Tupperware) and may be refrigerated for 3-4 days or frozen for as long as a year. CurrySimple Thai curry sauces are made with fresh, natural ingredients in Thailand. They do not contain preservatives or msg.
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