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One-pan creamy massaman salmon curry recipe
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Quick and cozy massaman salmon curry with creamy coconut sauce, ready in just 15 minutes in one pan. Perfect for chilly nights!
Ingredients:
  • 18.20 gm peanut oil
  • 4 x 130g skinless salmon fillets
  • 84.00 gm massaman curry paste
  • 1 cinnamon stick, broken in half
  • 5 cardamom pods, crushed
  • 1 star anise
  • 400ml can coconut cream
  • 2 fresh makrut lime leaves
  • 12.20 gm fish sauce
  • Sliced fresh red chilli, to serve (optional)
  • Microwave jasmine rice, to serve
Instructions:
  • In a large frying pan over high heat, heat oil. Sear salmon for 1-2 minutes on each side until golden. Place on a plate.
  • 1. Heat up the curry paste in the pan until aromatic, for about 1-2 minutes. 2. Toss in the cinnamon, cardamom, and star anise, and stir for 30 seconds. 3. Gradually pour in the coconut cream and mix well. 4. Introduce the lime leaves and simmer for 10 minutes until the sauce thickens and becomes creamy.
  • Combine the fish sauce with the curry mixture and place the salmon back in the pan. Let it simmer for 2 minutes to heat up. Add most of the basil, then top with the rest of the basil and the chili (if desired). Serve with rice.

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