Thai Coconut Salmon Curry is a delightful fusion of rich flavors and healthy ingredients. This recipe perfectly balances the heat from red curry paste with the creamy richness of coconut milk, creating a satisfying dish that is both comforting and nutritious. The tender salmon fillets absorb the flavors of the sauce, while fresh vegetables like bell pepper and zucchini add a vibrant touch. If you’re looking for a quick yet flavorful meal to impress your family or guests, this Thai-inspired curry is a fantastic option. Plus, it’s a one-pan meal that can be made in under 40 minutes, making it ideal for busy weeknights. Let’s dive into how you can make this delicious dish!
Ingredients:
- 4 salmon fillets
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable or chicken broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- Juice of 1 lime
- Fresh basil or cilantro for garnish
- Salt and pepper to taste
Preparation:
Step 1:
Begin by heating a large pan over medium heat and adding 1 tablespoon of olive oil. Once the oil is hot, place the salmon fillets in the pan, skin-side down if they have skin. Sear the fillets for about 2-3 minutes on each side, or until they develop a light golden-brown crust. Remove the salmon from the pan and set them aside on a plate.
Step 2:
In the same pan, add the chopped onion. Sauté it for 3-4 minutes, stirring occasionally, until it becomes soft and translucent. Next, add the minced garlic and fresh ginger to the pan, cooking for another 1-2 minutes until they release their aroma. Be careful not to let the garlic burn, as it can turn bitter.
Step 3:
Once the onions, garlic, and ginger are fragrant, stir in 2 tablespoons of red curry paste. Let the paste cook for about 1-2 minutes to release its full flavor, stirring constantly to prevent sticking.
Step 4:
Now, pour in the coconut milk and vegetable or chicken broth. Stir well to combine everything into a smooth, creamy sauce. Add the fish sauce, soy sauce, and brown sugar, mixing until the sugar dissolves. Bring the mixture to a simmer over medium heat.
Step 5:
Add the sliced red bell pepper and zucchini to the pan. Let the vegetables cook in the sauce for about 5 minutes, or until they are tender but still vibrant in color.
Step 6:
Return the salmon fillets to the pan, nestling them into the curry sauce. Simmer for another 5 minutes, or until the salmon is fully cooked through and flakes easily with a fork.
Step 7:
Just before serving, stir in the juice of 1 lime to brighten up the flavors. Taste the curry and adjust the seasoning by adding salt and pepper to your preference.
Cooking Notes:
- If you prefer a spicier curry, you can add an extra tablespoon of red curry paste or include sliced fresh chili peppers when sautéing the onions.
- For a more intense coconut flavor, consider using full-fat coconut milk instead of light versions. This will give the curry a richer texture as well.
- If the curry seems too thick, you can thin it out with additional broth or a little water. On the other hand, if you’d like a thicker sauce, let the curry simmer for a bit longer to reduce the liquid.
Serving Suggestions:
Thai Coconut Salmon Curry pairs beautifully with steamed jasmine rice or rice noodles. The fluffy rice helps to soak up the flavorful sauce, making each bite irresistible. You can also serve this curry with cauliflower rice or quinoa for a healthier, low-carb option. Garnish with fresh basil or cilantro for a fragrant finish, and serve with lime wedges for an extra burst of citrus flavor.
Tips:
- Use fresh salmon for the best flavor and texture. Frozen fillets can be used but make sure they are thoroughly thawed and patted dry before searing to avoid excess moisture in the pan.
- If you’re short on time, you can prepare the curry sauce a day ahead. When ready to serve, just reheat the sauce and cook the salmon fillets fresh.
- The curry can be customized by adding other vegetables such as snap peas, carrots, or spinach, depending on what you have on hand.
- To enhance the umami flavor, a touch of miso paste can be stirred into the sauce along with the soy sauce and fish sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop to avoid overcooking the salmon.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Nutritional Information:
- Calories: Approximately 450 kcal per serving
- Protein: 34g per serving
- Sodium: 980mg per serving
FAQs:
Q1: Can I use a different type of fish in this curry?
Yes, you can substitute the salmon with other firm fish such as cod, halibut, or mahi-mahi. Just adjust the cooking time based on the thickness of the fish fillets.
Q2: Is there a way to make this dish vegetarian?
Absolutely! You can replace the salmon with tofu or tempeh for a vegetarian version. Additionally, use vegetable broth instead of chicken broth and increase the vegetables for more substance.
Q3: What can I use instead of red curry paste?
If you don’t have red curry paste on hand, you can use yellow or green curry paste for a different flavor profile. Keep in mind that each curry paste has its own spice level and taste, so adjust according to your preference.
Q4: How can I store and reheat leftovers?
Store any leftover curry in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.
Conclusion:
Thai Coconut Salmon Curry is a flavorful, comforting dish that combines the heat of red curry paste with the richness of coconut milk. It’s a perfect meal for those who love bold flavors but want something easy to prepare. This recipe is versatile, allowing you to customize it with different vegetables or proteins while still delivering a delicious and satisfying dish. Whether you’re serving it over rice or noodles, this curry will surely become a favorite in your meal rotation. Enjoy the vibrant flavors and the health benefits of this wholesome Thai-inspired dish!
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Thai Coconut Salmon Curry
- Total Time: 35 minutes
Ingredients
Ingredients:
- 4 salmon fillets
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable or chicken broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- Juice of 1 lime
- Fresh basil or cilantro for garnish
- Salt and pepper to taste
Instructions
Preparation:
Step 1:
Begin by heating a large pan over medium heat and adding 1 tablespoon of olive oil. Once the oil is hot, place the salmon fillets in the pan, skin-side down if they have skin. Sear the fillets for about 2-3 minutes on each side, or until they develop a light golden-brown crust. Remove the salmon from the pan and set them aside on a plate.
Step 2:
In the same pan, add the chopped onion. Sauté it for 3-4 minutes, stirring occasionally, until it becomes soft and translucent. Next, add the minced garlic and fresh ginger to the pan, cooking for another 1-2 minutes until they release their aroma. Be careful not to let the garlic burn, as it can turn bitter.
Step 3:
Once the onions, garlic, and ginger are fragrant, stir in 2 tablespoons of red curry paste. Let the paste cook for about 1-2 minutes to release its full flavor, stirring constantly to prevent sticking.
Step 4:
Now, pour in the coconut milk and vegetable or chicken broth. Stir well to combine everything into a smooth, creamy sauce. Add the fish sauce, soy sauce, and brown sugar, mixing until the sugar dissolves. Bring the mixture to a simmer over medium heat.
Step 5:
Add the sliced red bell pepper and zucchini to the pan. Let the vegetables cook in the sauce for about 5 minutes, or until they are tender but still vibrant in color.
Step 6:
Return the salmon fillets to the pan, nestling them into the curry sauce. Simmer for another 5 minutes, or until the salmon is fully cooked through and flakes easily with a fork.
Step 7:
Just before serving, stir in the juice of 1 lime to brighten up the flavors. Taste the curry and adjust the seasoning by adding salt and pepper to your preference.
Notes
Cooking Notes:
- If you prefer a spicier curry, you can add an extra tablespoon of red curry paste or include sliced fresh chili peppers when sautéing the onions.
- For a more intense coconut flavor, consider using full-fat coconut milk instead of light versions. This will give the curry a richer texture as well.
- If the curry seems too thick, you can thin it out with additional broth or a little water. On the other hand, if you’d like a thicker sauce, let the curry simmer for a bit longer to reduce the liquid.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450 kcal
- Sodium: 980mg
- Protein: 34g