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Salmon Coconut Curry

Salmon Coconut Curry
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Indulge in the flavors of Thailand with this easy and vibrant Salmon Coconut Curry. This delightful dish features tender salmon cooked to perfection in a creamy coconut milk sauce, infused with aromatic Thai red curry paste. With the addition of fresh vegetables like carrots and broccolini, this recipe is not only comforting but also packed with nutrients. Ready in just 35 minutes, it’s perfect for busy weeknights or special occasions. Serve it over rice or quinoa, or enjoy it on its own for a satisfying meal that will impress your family and friends alike.

Ingredients

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  • 1 pound fresh salmon
  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 heaping tablespoons Thai red curry paste
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup matchstick cut carrots
  • 1 heaping cup chopped broccolini
  • Fresh basil and cilantro for garnish
  • Salt & pepper (to taste)
  • 1/2 teaspoon brown sugar
  • 1 teaspoon lime juice

Instructions

  1. Cut salmon into four equal pieces, season with salt and pepper.
  2. In a skillet over medium-high heat, add olive oil. Cook salmon skin-side down for 5 minutes, then flip and cook for another 2-3 minutes until nearly done. Remove from pan.
  3. In the same skillet, sauté onions for 3 minutes, then add garlic and curry paste; cook for an additional minute.
  4. Add coconut milk, carrots, broccolini, and brown sugar to the skillet; simmer gently for about 5 minutes until veggies are tender-crisp.
  5. Stir in lime juice and return salmon to the pan until warmed through; garnish with basil and cilantro before serving.

Nutrition

Find it online: https://juliataste.com/salmon-coconut-curry/