Description
A delightful salmon dish braised in a creamy coconut curry sauce, perfect for any dinner occasion.
Ingredients
- 2 tbsp coconut oil
- 2 cloves garlic, grated
- 1/2 small onion, finely chopped
- 1 inch piece ginger, peeled and finely chopped
- 1 tbsp chopped jalapeño or serrano chili (optional)
- 3 tbsp red curry paste
- 1 tbsp curry powder
- 1 can coconut milk (about 13.5 oz)
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 6oz filets of salmon (skin removed)
- Rice for serving
- Cilantro and lime wedges for serving (optional)
Instructions
- Heat the coconut oil over medium to low heat in a large sauté pan.
- Sauté the onion, garlic, ginger, curry paste, and curry powder until fragrant, about 5 minutes.
- Whisk in the coconut milk and bring the sauce to a gentle simmer.
- Add the salmon filets, cover the pan, and let simmer for 10 to 15 minutes until cooked through.
- Turn off the heat and season the sauce with lime juice and fish sauce to taste.
- Serve the salmon and sauce over rice, and top with fresh cilantro, lime wedges, and sliced chilies if desired.
Notes
Letting the salmon rest after cooking enhances the flavor. Feel free to add vegetables like bell peppers or spinach for a complete meal.