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Gang Sapparod is a naturally healthy pan-fried salmon topped with a red curry sauce with pineapple. You can adjust the spice level in this dish with the fruity overtones of pineapple, cutting the heat and making it a super yummy overall effect.

Background:
This was inspired by the dish with the same name we got recently at a Thai restaurant near us. It's a common restaurant item and one of my favorites. You can adjust the spice/heat level from 1-5 as usual, and this is one that I like spicy The pineapple cuts the pain from the peppers and the salmon ties it all together well.

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Ingredients
The ingredients for this recipe can be really simple if you want or you can go full gourmet if you love the process and want to take the time.

- Salmon fillets with the skin still on
- Pineapple cut into chunks
- Thai red curry paste, https://healthythairecipes.com/homemade-thai-red-curry-paste/
- Bell pepper, Fresh Thai Basil, and or Kaffir Lime Leaves or any combo of them
- Coconut milk or light coconut milk if you want to reduce fat
- Palm sugar, Reduced-calorie brown sugar or stevia if you want to reduce calories
- Condiments typical of a Thai food restaurant, see photo below. Low-sodium soy sauce, chili oil, some pickled pepper preserves, Fresh Thai peppers, and of course, salt and pepper are often available

See recipe card for quantities.
Instructions
First, you always want to get your ingredients and equipment ready to go so everything goes smoothly. Start by preparing your salmon filets. I have been using this, crispy skin salmon, recipe all year and it never disappoints. Todo that you want to get your salmon out an hour or so before, pat it off and put it in the fridge, covered by a paper towel to dry out a bit.

Pat your filleted and deboned salmon fillets dry and place your skin side up in the fridge for an hour. Add a little oil to the skin, and salt and pepper just before cooking.

Heat enough oil to cover the bottom of the salmon. Add some dry chili peppers if you want to add some spice to the skin.

Press the fillets into the oil and cook for 7 minutes.

Preparing salmon step 4, Gang Sapparod, Flip the salmon for a minute and a half to cook all the way through. Flip back to skin side down and cook another 30 seconds to a minute and then set aside on a paper towel and make the curry.

Prepare the curry by stir-frying 2 tablespoon of red curry paste until fragrant on medium-high in a little canola oil.

Add in a can or 8 oz of reduced-fat coconut milk and bring to a boil. Follow with the reduced-calorie brown sugar, sliced pineapple and another can of coconut milk. Cook until the pineapple is soft and add in Thai Basil.

Serve With Thai Basil and Fresh Thai Peppers! You can leave the salmon on the side, or serve skin side up and dry to keep it crispy.

Variations
I've made this dish about 6 times now. I've done it with a lot of oil and a little oil. I've made it with 6 or 7 salmon fillets and just one. You can experiment and make it over and over like I did. I would love to hear how you like it.
- Spicy - add Thai chili pepper flakes while cooking to imbue heat into the dish, or sliced fresh Thai peppers.
- Less spicy, use less curry paste, and don't use Thai peppers. You can always taste and add more coconut milk to cool it off.
Storage
These ingredients do/don't stand up well to freezing for at least a week. When in doubt throw it out though.
Top tip
If you're entertaining, ask your guests how spicy they like their food. If they don't like spicy, use a tablespoon of the red Thai curry paste, instead of two.
Also! You will want to have all your recipe ingredients out and ready to go and keep an eye on your food as you cook as I have burnt this dish twice. Stove heat varies, as does equipment so no slacking on this recipe.

FAQ
How long does it take to prepare this dish?
The Easy Gang Sapparod Recipe Blog post ensures efficiency. On average, the preparation time is around 45 minutes, offering a gourmet experience without the lengthy process. You can do it in 20 minutes though if you cut some corners. Use your judgement and cut out what you think you should.
Pairing
These are my favorite dishes to serve with [this recipe]:
Easy Gang Sapparod, Thai Red Curry With Pineapple and Crispy Skin Salmon
Equipment
- 1 Skillet
Ingredients
- 2 tablespoon Red Curry Paste Fresh if possible
- 16 oz Light coconut milk Separated into 2, 8 oz bowls
- 1 cup Thai basil Fresh if possible
- 1 cup Pineapple Chunks, fresh if possible
- 1 tablespoon Stevia Or stevia brown sugar or palm sugar
- ½ cup Bell Peppers Optional
- 1 tablespoon Kaffir Lime Leaves sliced into matchsticks to top, optional
For the Salmon
- 1 lb. Salmon Skin on
- ½ cup Canola Oil
Instructions
Prepping the Crispy Skin Salmon
- If you have time, dab the salmon skin with a towel or paper towel to dry it and place it skin side up in the refrigerator to dry it further for up to an hour.
- Before cooking the salmon rub a little olive oil on the skin and lightly salt and pepper it.
- In the Skillet, Heat the oil on medium-high then press the salmon into it with skin down for 7 minutes. Flip the salmon then cook skin up for 1.5 minutes and flip again so skin is down for 30 more seconds and set aside on a plate with skin up.
Making the Pineapple Red Curry
- In the same skillet, after removing the salmon, Stir-fry the red curry paste until fragrant.
- Add half of the coconut milk and stir until you reach an even consistency and bring to a boil.
- Add in the pineapple, Thai basil and bell or sweet peppers if you choose to and add in the rest of the coconut milk.
- Combine by stiring for just another minute or two and serve with kaffir lime leaves, fresh thai basil and fresh Thai peppers on top.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Related
Looking for other recipes like this? Try these curry dishes.
- Thai Mom's Easy Thai Red Curry with Pork Balls: A Delicious and Nutritious Dish
- Thai Mom's Healthy and Easy, 6 Ingredient, Green Curry Recipe, สูตรแกงเขียวหวานอกไก่เพื่อสุขภาพและง่าย
- Easy Instant Pot Pumpkin and Mutton Curry Soup Recipe, แกงกะหรี่เนื้อแกะ
- 10 Easy Thai Green 🟢 Curry Recipes🍛, 10 สูตรแกงเขียวหวานไทยง่ายๆ
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