Salmon Coconut Curry (Thai Inspired)
This Salmon Coconut Curry is bursting with Thai flavors and creamy coconut goodness. Quick, fresh, and perfect for a flavorful weeknight dinner!
Equipment
- Large Skillet
- Spatula or wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Citrus Juicer
Ingredients
- 1 pound fresh salmon fillets or steaks, skin-on or skinless based on your preference
- Salt & pepper to taste
- 1 tablespoon olive oil for sautéing the onions and garlic
- 1 tablespoon butter adds richness to the curry
- 0.5 medium onion chopped
- 2 cloves garlic minced
- 2 heaping tablespoons Thai red curry paste the star of the show, offering authentic Thai flavor
- 0.5 teaspoon fish sauce optional but recommended
- 1 can (13.5 ounce) full-fat coconut milk creamy goodness that balances the spices
- 0.5 teaspoon brown sugar a touch of sweetness to round out the flavors
- 0.5 cup matchstick cut carrots adds texture and color
- 1 heaping cup chopped broccolini nutrient-packed and vibrant
- 1 teaspoon lime juice a dash of acidity for brightness
- 2 tablespoons fresh basil torn or chopped
- 2 tablespoons fresh cilantro chopped
Instructions
- Start by patting the fresh salmon dry with paper towels. Season both sides with salt and pepper to enhance its natural flavor.
- In a large skillet, heat the olive oil and butter over medium heat. Once hot, add the chopped onion. Sauté for about 3-4 minutes, or until the onion becomes translucent. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
- Stir in 2 heaping tablespoons of Thai red curry paste. Cook for 1-2 minutes, allowing the paste to dissolve and infuse the oil with its vibrant flavors.
- Slowly pour in the can of full-fat coconut milk, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
- Add the optional fish sauce and brown sugar to the coconut mixture, allowing it to meld into the sauce. Stir thoroughly.
- Toss in the matchstick-cut carrots and chopped broccolini. Let them cook for about 5 minutes, or until they are tender but still crisp.
- Gently nestle the seasoned salmon into the curry sauce. Cover the skillet and allow the salmon to cook for about 6-8 minutes, or until it’s cooked through and flakes easily with a fork.
- Once the salmon is cooked, remove the skillet from the heat. Drizzle in the lime juice and fold in the fresh basil and cilantro.
- Serve the Salmon Coconut Curry (Thai Inspired) warm, over a bed of jasmine rice or with crusty bread to soak up that delicious sauce. Enjoy every bite!
Notes
- Substitute salmon with shrimp or firm tofu for a different protein option.
- Use green curry paste instead of red for a different flavor profile.
- Add bell peppers or snap peas for extra crunch and color.
- Store leftovers in an airtight container refrigerated up to 3 days; reheat gently with added coconut milk or broth to keep sauce creamy.