Description
A vibrant Coconut Thai Salmon Curry that comes together in just 30 minutes, featuring a fragrant coconut cream sauce infused with ginger and garlic.
Ingredients
- 4 salmon fillets (skin-on or skinless, 4 to 6 ounces each)
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 3 tablespoons Thai red curry paste
- 1 large lime (juice of half a lime, plus 4 thin slices)
- Salt (to taste)
- Black pepper (to taste)
- 1 tablespoon chili paste
- 2 green Thai chili peppers (or 2 dried red chilies)
- 1 teaspoon coconut sugar
- 1 can organic full fat coconut cream (unsweetened, 14 ounces)
- 3 Thai basil leaves
- 2 tablespoons olive oil (or any neutral oil)
- 1 finely chopped shallot
- 1 tablespoon fish sauce
Instructions
- Season each salmon fillet generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Place the salmon in the pan, skin side up, and sear for about 1 minute until light golden. Transfer the salmon to a clean tray and set aside.
- Add another tablespoon of oil, shallot, and grated ginger to the same pan. Cook until caramelized.
- Incorporate the minced garlic and coconut sugar, cooking until the garlic turns light golden.
- Mix in the Thai red curry paste, chili paste, and green chilies into the pan, frying for 1 minute to bloom the spices.
- Pour in the coconut cream and fish sauce, then stir. Allow the sauce to simmer gently for 2-3 minutes, seasoning with salt and pepper to taste.
- Squeeze the juice of half a lime into the sauce, adding 2-3 lime slices for enhanced flavor. Lastly, stir in the Thai basil leaves.
- Reduce the heat and place each salmon fillet into the sauce, letting it simmer for 4-5 minutes, or until the salmon is cooked through.
Notes
Serve over jasmine rice or with steamed vegetables. Garnish with Thai basil leaves and lime wedges. Store leftovers in an airtight container for up to 3 days.