Description
Indulge in the delightful flavors of Salmon Coconut Curry, a vibrant dish that brings together tender salmon and a creamy coconut milk sauce infused with aromatic Thai red curry. This easy-to-make recipe is perfect for busy weeknights or impressing guests at dinner parties. With fresh vegetables like broccolini and carrots, it’s not only a feast for the eyes but also a nutritious meal. Serve it over rice or noodles, or enjoy it on its own—this dish adapts to your preferences while delivering an explosion of flavors that will leave everyone wanting more.
Ingredients
Scale
- 1 pound fresh salmon
- 1 tablespoon olive oil
- 1/2 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 heaping tablespoons Thai red curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 teaspoon brown sugar
- 1/2 cup matchstick cut carrots
- 1 heaping cup chopped broccolini
- 1 teaspoon lime juice
- 2 tablespoons torn/chopped fresh basil
- 2 tablespoons chopped fresh cilantro
Instructions
- Cut the salmon into four pieces, season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and cook salmon skin-side down for about 5 minutes. Flip and cook for another 2-3 minutes until nearly done.
- Remove salmon and sauté onions in the same skillet until lightly browned. Add garlic and curry paste, cooking for an additional minute.
- Stir in coconut milk, carrots, and broccolini; let simmer for about 5 minutes until veggies are tender-crisp.
- Return salmon to the skillet, warm through, then garnish with fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1/4 of the recipe
- Calories: 420
- Sugar: 3g
- Sodium: 530mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg