Red Curry Salmon and Vegetables
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
3 to 4 Servings
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Calories
663 kcal
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Course
Main Course
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Cuisine
Thai
Red Curry Salmon and Vegetables
Description
This recipe presents a vibrant red curry showcasing coconut milk infused with garlic and ginger as the aromatic foundation. Vegetables including carrots, red bell peppers, and broccoli simmer alongside red curry paste and optional fish sauce for added umami. The salmon is skinned, cubed, and gently cooked in the curry, ensuring it remains tender and flaky. Once cooked, the curry is thickened by increasing the heat and stirring until a desirable consistency is achieved, while still retaining moisture to balance the spices.
The flavor profile combines the heat and depth of red curry paste with the richness of coconut milk and brightness from lime juice and fresh basil added before serving. The dish suits those looking for a flavorful main course that integrates protein and vegetables in one pot, pairing well with steamed rice or low-carb cauliflower rice to complement the sauce.
The recipe notes suggest flexibility in curry paste choice, allowing substitutions to suit taste preferences. Adjusting broth amounts can modify sauce thickness, offering control over texture. Removing salmon skin and cutting fish into even pieces ensures uniform cooking.
Ingredients
- 2 (14-oz) cans coconut milk divided, full-fat
- 4 cloves garlic minced
- 1 Tbsp ginger peeled and grated, fresh
- 2 large carrot peeled and chopped
- 1 red bell pepper cored and cut into matchsticks
- 1 large broccoli crown chopped into florets
- 3 Tbsp red curry paste *
- 1 Tbsp fish sauce optional
- 1 to 2 Tbsp lime juice fresh
- 1 (.75 to 1 pound) salmon filet chopped into cubes
- 5 to 8 basil chopped, fresh leaves
Instructions
- Heat ¼ cup of coconut milk in a Dutch oven or thick-bottomed pot over medium heat and add the garlic and ginger. Sauté, stirring frequently, until very fragrant, about 3 minutes.
- Add the carrots, bell pepper, broccoli, remaining coconut milk, red curry paste, and fish sauce. Stir well to combine. Cover and bring to a full boil. Reduce heat to a gentle bubble, and continue cooking, covered, about 5 minutes.
- Trim the salmon skin off the salmon filet using a sharp knife, and chop salmon flesh into bite-sized cubes.
- Add the chopped salmon to the pot with the curry and stir well. Cover and continue cooking for 10 minutes.
- Remove cover and increase the heat to a full (but controlled) boil. Cook, stirring occasionally, until curry has thickened, about another 5 to 10 minutes. Note: If you prefer a thinner curry sauce, add 1/3 to ½ cup of chicken broth (or any broth or stock).
- Serve the red curry salmon with chopped fresh basil and your choice of steamed rice or cauliflower rice.
Notes
- Red curry paste can be replaced with green, yellow, or Panang curry paste to vary flavor.
- Adding chicken or vegetable broth helps adjust the curry’s consistency if a thinner sauce is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4 Servings
Amount Per Serving
Calories 663 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 663kcal | 33% |
| Carbohydrates | 18g | 6% |
| Protein | 31g | 62% |
| Fat | 48g | 74% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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