Salmon Coconut Curry
A delightful dish that combines the richness of salmon with creamy coconut milk and vibrant Thai flavors, perfect for busy weeknights or a cozy weekend dinner.
Ingredients
Main Ingredients
- 1 pound fresh salmon Cut into 4 equal pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 heaping tablespoons Thai red curry paste
- 1/2 teaspoon fish sauce (optional but recommended)
- 1 can full-fat coconut milk (13.5 ounces)
- 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
- to taste salt & pepper
Instructions
Cooking the Salmon
- Cut the salmon into 4 equal pieces. Pat both sides dry with a paper towel and season evenly with salt and pepper.
- Add olive oil and butter to a skillet and heat over medium-high heat until hot.
- Place salmon skin-side down in the skillet and cook for 5 minutes without moving.
- Flip and cook for an additional 2-3 minutes until the salmon is nearly cooked through. If the fish sticks, allow more time to release.
- Remove salmon from the pan and place on a plate. Optionally, remove skin before returning to the pan later.
- Remove excess oil, leaving about one tablespoon in the skillet.
Making the Curry
- Add the chopped onion to the skillet and sauté for about 3 minutes until lightly browned.
- Add minced garlic and Thai red curry paste, cooking for 1 minute to release aromas.
- Stir in fish sauce, coconut milk, brown sugar, matchstick carrots, and chopped broccolini.
- Let the mixture bubble and simmer for about 5 minutes until vegetables are tender-crisp.
- Stir in lime juice and return the cooked salmon pieces to the pan to warm through for a couple of minutes.
- Season to taste with additional salt and pepper if needed.
- Sprinkle torn basil and chopped cilantro over the curry and serve immediately.
Notes
For a satisfying meal, serve the curry over steamed jasmine rice or quinoa. A side salad with fresh greens can complement the richness. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.