Description
Coconut Curry Salmon is a flavorful dish combining salmon with a rich coconut curry sauce.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1 can (14 ounces) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 cup snap peas or green beans
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
- Cooked jasmine rice or quinoa for serving
Instructions
- Gather and measure all the ingredients.
- Heat a tablespoon of oil in a large skillet over medium heat.
- Add minced ginger and garlic to the skillet and sauté for about 1-2 minutes until fragrant.
- Stir in the red curry paste and cook for an additional minute.
- Pour in the coconut milk and stir to combine. Bring to a simmer.
- Add fish sauce, lime juice, and brown sugar to the sauce. Stir well and let it simmer for about 5 minutes.
- Gently place the salmon fillets into the simmering sauce and cook for 6-8 minutes, or until the salmon flakes easily with a fork.
- Add bell peppers and snap peas in the last 2-3 minutes of cooking.
- Sprinkle fresh cilantro over the salmon and sauce. Season with salt and pepper to taste.
- Remove from heat and serve over jasmine rice or quinoa.
Notes
- Use fresh ingredients for the best flavor.
- Adjust the spice level by adding more or less curry paste.
- Feel free to substitute vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg