Coconut Curry Salmon in Banana Leaves

15 INGREDIENTS • 7 STEPS • 40MINS

Coconut Curry Salmon in Banana Leaves

Sweet, sour, salty, spicy; they all work harmoniously together to give you a full-bodied flavor experience. Even my husband, who is not a big fan of fish, loved this dish.
Love This Recipe?
Sweet, sour, salty, spicy; they all work harmoniously together to give you a full-bodied flavor experience. Even my husband, who is not a big fan of fish, loved this dish.
author_avatar
Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com

40MINS

Total Time

Ingredients

Servings
2
us / metric
Garlic
2 cloves
Garlic
Shallot
1
Shallot
Fresh Ginger
1 Tbsp
Fresh Ginger
Lemongrass
1
Lemongrass
Fresh Thai Basil
1 handful
Fresh Thai Basil
or Sweet Basil
Thai Chili Pepper
2
Thai Chili Peppers
or 1 Fresh Cayenne or Serrano Chili
Curry Powder
1 Tbsp
Curry Powder
Chili Powder
1 tsp
Chili Powder
Ground Cardamom
2 tsp
Ground Cardamom
Fish Sauce
2 Tbsp
Fish Sauce
Coconut Milk
1/2 cup
Coconut Milk
Lime
1
Lime, juiced, zested
Salmon Fillet
2
Salmon Fillets
or Snapper, Cod or Rockfish
Banana Leaves
1 pckg
Banana Leaves
or Parchment Paper or Foil
Jasmine Rice
to taste
Jasmine Rice

Nutrition Per Serving

VIEW ALL
Calories
791
Fat
29.2 g
Protein
32.2 g
Carbs
132.4 g
Love This Recipe?
author_avatar
Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Cook the Jasmine Rice (to taste) according to package instructions.
step 3
Place the Garlic (2 cloves), Shallot (1), Fresh Ginger (1 Tbsp), white bulb of the Lemongrass (1) stalk, Fresh Thai Basil (1 handful), Thai Chili Peppers (2), Curry Powder (1 Tbsp), Chili Powder (1 tsp), Ground Cardamom (2 tsp), Fish Sauce (2 Tbsp), Coconut Milk (1/2 cup), zest and juice of Lime (1) into a blender or food processor. Process for approximately a minute or until finely processed.
step 3 Place the Garlic (2 cloves), Shallot (1), Fresh Ginger (1 Tbsp), white bulb of the Lemongrass (1) stalk, Fresh Thai Basil (1 handful), Thai Chili Peppers (2), Curry Powder (1 Tbsp), Chili Powder (1 tsp), Ground Cardamom (2 tsp), Fish Sauce (2 Tbsp), Coconut Milk (1/2 cup), zest and juice of Lime (1) into a blender or food processor. Process for approximately a minute or until finely processed.
step 4
Place the Salmon Fillets (2) in a large bowl and cover both sides with half of the marinade. Reserve the other half of the marinade for later. Allow to marinate for 10 minutes.
step 4 Place the Salmon Fillets (2) in a large bowl and cover both sides with half of the marinade. Reserve the other half of the marinade for later. Allow to marinate for 10 minutes.
step 5
Place each fish fillet in the middle of one of the Banana Leaves (1 pckg). Fold each side in to form a packet. Place each packet seam side down into a baking dish or pan.
step 5 Place each fish fillet in the middle of one of the Banana Leaves (1 pckg). Fold each side in to form a packet. Place each packet seam side down into a baking dish or pan.
step 6
Bake in the oven for 15–20 minutes or until the inside at its thickest point is opaque.
step 6 Bake in the oven for 15–20 minutes or until the inside at its thickest point is opaque.
step 7
In a small saucepan, heat the reserved sauce/marinade over low heat. Serve fish with a side of jasmine rice, spooning the coconut curry sauce over the entire dish.
step 7 In a small saucepan, heat the reserved sauce/marinade over low heat. Serve fish with a side of jasmine rice, spooning the coconut curry sauce over the entire dish.

Tags

Dairy-Free
Asian
Date Night
Fish & Seafood
Shellfish-Free
Dinner
Rice
Salmon
Thai
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