10 minute crispy salmon & massaman curry
EP 1 of 'spring broke' where we ball on a budget
Pack yo bags—you just won a free trip ...to yo’ kitchen! Because let’s be honest, where the hell are we going in this economy?
side note: transparently, I have a week-long trip to DR coming up in weeks but this was booked ages ago. And it’s a completely different playing field right now.
While I’m excited, elated & ecstatic to have a vacay to a tropical destination on the books, my pocketbook is a lil’ tight. Feel similarly?
Then this is the series for you—we’re going to ball out on a budget because flights are high, rent is higher & the price of eggs? Disrespectful. In each episode, I’ll bring a vacation in culinary form straight to your emails & kitchens. The budget I’m challenging myself with is $5 per serving. I think that’s fair for a vacay-worthy meal.
I’m kicking off this series with my crispy salmon & massaman curry that comes together in 10 minutes,
in a single pan & baking sheet. Low effort, maximum flavor & easy peezy clean up. This differs from most curries because the protein is cooked separately. I want the salmon crispier than your shoulders after refusing sunscreen—we’re going for an audible crunch that’ll pair perfectly with the smooth, velvety sauce.
Instead of simmering the salmon in the curry, it is broiled. Simply pat dry, season to your heart’s content & slide into your ripping hot oven. Keep an eye on it as you whip up your curry because the salmon only takes six to nine minutes depending on your preference for doneness.
As the salmon broils, you’ll make a fragrant oil to upgrade an already tasty pre-made curry.
Makrut lime leaf, which can be found at most Asian grocers, is sauteed in a bit of oil. This is going to add another layer of flavor: bright, citrusy, vacation vibes—without them overdraft fees. If you can’t find it, don’t fret. It’s a lovely addition & game changer but not 100% necessary.
Next, we bring in the MVP: maesri massaman curry paste, yeah this brand—trust me. It has been my go-to for years & for good reason. It’s flavor-forward without being too aggressive & has less sodium than its competitors. This is 100% necessary.
You’ll add that to your infused oil & saute until fragrant. Stir in coconut milk, a bit of heavy cream for extra indulgence (or water, if you’re dairy-free) & brown sugar. I finish it off with a quick simmer of kale because #health but that could be substituted with any leafy veg—spinach, swiss chard or even collards, just give ‘em more time to cook.
Ladle your curry into a bowl with a side of rice & top with the broiled salmon. A garnish of fried Thai basil & chili peppers adds a nice touch but you can skip that & save some extra coins.
The cost per serving is a whopping $4.90. Not too bad, eh?
recipe — crispy salmon & massaman curry
prep 1 min
cook 9 mins
total time 10 mins
ingredients
1 ½ pounds salmon filets (about 4 equally sized filets)
2 ½ tablespoons maesri massaman curry paste
1 can lite coconut milk
2 ½ cups kale
2 teaspoons brown sugar
¼ cup heavy cream (or water for dairy-free)
5 makrut lime leaves, cut into strips
1-2 Thai chili (optional)
Thai basil (optional)
instructions
Set oven to broil. Pat salmon dry. Lightly grease with oil & season with salt & pepper. Place salmon onto baking sheet, skin side down, & place in the oven four to five inches from the broiler.
Rotate every three minutes & cook for a total of six to nine minutes depending on your preference (135°F for medium & 140°F for well done).
Add a teaspoon of oil to a pan over low heat. Once hot, add lime leaves & allow to infuse. After a minute, add curry paste & increase heat to medium. Cook for an additional two minutes or until fragrant. Stir in coconut milk, water & sugar. Bring to a gentle simmer & cook for two to four minutes. Stir in kale & allow to cook for two minutes or until wilted. Add crispy salmon to the curry, if desired, but to keep crispy, plate curry with rice & top with salmon.
Garnish with Thai basil & thin slivers of chili if desired.