Thai Red Curry Salmon Filet

  • 1 large salmon filet
  • 1 can or jar of authentic Thai red curry paste
  • A few dashes of good fish sauce
  • Dash of sea salt
  • Three pinches of freshly ground white pepper
  • 4 thin lime slices
  • A few sprigs of cilantro and Thai basil
  • Whole banana leaves (usually can be found frozen in Asian markets)


  1. Place salmon filet on banana leaf
  2. Season the filet with fish sauce, sea salt and white pepper
  3. Liberally rub the red curry paste on the filet
  4. Place lime slices and herb sprigs on the filet
  5. (Optional: Add a few dried Thai red chilies if you like it really spicy!)
  6. Wrap the contents on the leaf up into a neat package
  7. Tie the package with thin strips of banana leaf
  8. Cook the package on a pre-heated medium temperature gas grill for 4 to 10 minutes per side – cooking time is contingent upon fish thickness
  9. Serve with lime wedges, coconut milk-infused jasmine rice and Thai-style cucumber salad

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