Looking for a restaurant-worthy meal that's ready in under 30 minutes? This Thai Coconut Curry Salmon is your answer. Packed with flavor and fresh ingredients, this dish is sure to become a favorite.
The creamy coconut curry sauce is bursting with warm spices and a touch of sweetness, perfectly complementing the flaky salmon. Plus, it's incredibly versatile! Feel free to add your favorite vegetables or protein for a more customized meal.
Thai Coconut Curry Salmon Recipe:
Ingredients:
Salmon fillets (4-6 oz each) - skin-on or skinless, your preference!
1 tablespoon olive or vegetable oil
1 tablespoon grated ginger
2 cloves garlic, minced
2 tablespoons Thai red curry paste
1 can coconut milk (full-fat)
1 tablespoon brown sugar
2 tablespoons fish sauce (optional)
Limes (juice and zest)
Green onions (chopped) or cilantro (fresh)
Vegetables (optional): bell peppers, broccoli, snow peas, etc.
Cooked jasmine rice, for serving
Instructions:
Season the salmon fillets with salt and pepper. Heat oil in a large skillet or pan over medium heat.
Sear the salmon skin-side down (if using skin-on) for a few minutes until golden brown. Flip and cook for another minute or two, depending on the thickness of the fillets. Transfer the cooked salmon to a plate.
In the same pan, add a bit more oil if needed, then saute the ginger and garlic until fragrant.
Stir in the Thai red curry paste and cook for another minute, allowing the flavors to release.
Pour in the coconut milk, scraping up any browned bits from the bottom of the pan. Add the brown sugar, fish sauce (if using), and lime juice. Bring to a simmer and let the flavors meld for a few minutes.
If using vegetables, add them to the simmering curry and cook until tender-crisp.
Gently return the salmon fillets to the pan and spoon the sauce over them. Simmer for a couple of minutes to heat through.
Garnish with chopped green onions or fresh cilantro and a squeeze of lime zest. Serve over jasmine rice and enjoy!
Tips:
Don't overcook the salmon! It should be flaky and moist when done.
Adjust the amount of curry paste to your desired spice level.
For a thicker sauce, whisk a cornstarch slurry (cornstarch mixed with a little water) into the simmering curry.
This recipe is easily doubled or tripled to feed a crowd.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
This Thai Coconut Curry Salmon is a delicious and satisfying meal that's perfect for a busy weeknight. With its vibrant flavors and healthy ingredients, it's sure to become a go-to recipe in your kitchen. So, ditch the takeout menu and whip up this restaurant-worthy dish at home!
Comments