"One of my favorite ways to enjoy salmon has got to be in this sriracha curry recipe! This is an easy, creamy curry to make from scratch that can be made with 1 pan and simple pantry staples like Lee Kum Kee's versatile Sriracha Chili Sauce! Aromatic, crunchy pieces of salmon pairs beautifully with this tangy, sweet and slightly fiery sauce. Enjoy this dish with some fluffy basmati rice or chewy naan bread on the side- this is definitely one recipe you will want to try!"
Sriracha Curry with Sesame Crusted Salmon Bites
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 6 servings
Recipe Card
ingredients
Salmon
- 1 pound fresh salmon, cut into bite sized pieces
- 1/2 cup plain Greek yogurt
- 1 1/2 tablespoons minced garlic
- 1 tablespoon fresh grated ginger
- 1 teaspoon Lee Kum Kee Sriracha
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 cup black and white sesame seeds
ingredients
Curry
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large shallots, diced
- 1 1/2 tablespoons minced garlic
- 1 tablespoon fresh grated ginger
- 1 1/2 teaspoons garam masala
- 1 tablespoon sugar
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 (400 gram) can crushed tomatoes
- 1 (13.5 ounce) can full fat coconut milk
- 3-5 lime leaves
- Sliced green onions (optional), for garnish
Method
Step 1
Heat olive oil and butter in the same pan. Fry the shallots until they start to sweat, about 4 minutes. Scrape up any browned bits stuck on the bottom of the pan.
Step 2
In a bowl, combine salmon with all of the ingredients for the salmon marinade; let marinate for 30 minutes to an hour.
Step 3
Add garlic and ginger to the pan and sauté for 1 minute until fragrant, then add the garam masala, chili powder, salt and sugar. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Step 4
Add crushed tomatoes. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
Step 5
Remove from heat, scoop mixture into a blender and blend until smooth.
Step 6
Pour the puréed sauce back into the pan. Stir in the coconut milk and lime leaves through the sauce. Cook on low for another 5 minutes and then remove the leaves.
Step 7
Dip each marinated salmon bite into sesame seeds.
Step 8
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add salmon pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3-4 minutes on each side.
Step 9
Serve 1⁄2 cup of curry sauce per person, a drizzle of yogurt, 6-8 salmon bites, and green onion on top.
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