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Easy Gang Sapparod, Thai Red Curry With Crispy Skin Salmon and Pineapple
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Easy Gang Sapparod, Thai Red Curry With Pineapple and Crispy Skin Salmon

This Gang Sapparod recipe is something I came up with after going to a Thai restaurant and having theirs and thinking about how I would improve it.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Thai Fusion
Keyword: Curry, Gang Sapparod
Servings: 4 people
Calories: 551kcal
Cost: $25

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

Calories: 551kcal | Carbohydrates: 17g | Protein: 24g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 146mg | Potassium: 658mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2150IU | Vitamin C: 45mg | Calcium: 41mg | Iron: 1mg