Salmon Coconut Curry
User Reviews
4.9
234 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
458 kcal
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Course
Main Course
Salmon Coconut Curry
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This easy Thai-inspired salmon coconut curry has tender pan-seared salmon in a creamy red curry coconut milk sauce. It's super flavorful and comforting!
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Ingredients
- 1 pound fresh salmon
- salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 2 heaping tablespoons Thai red curry paste
- 1/2 teaspoon fish sauce (optional but recommended, see note)
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 teaspoon brown sugar
- 1/2 cup matchstick cut carrots
- 1 heaping cup chopped broccolini
- 1 teaspoon lime juice
- 2 tablespoons Torn/chopped fresh basil
- 2 tablespoons chopped fresh cilantro
Instructions
- Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season with salt & pepper.
- Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
- Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
- Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
- Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the garlic and curry paste and cook for 1 minute.
- Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
- Stir in the lime juice, then add the fish back to the pan. Let it warm through for a couple of minutes. Season with more salt & pepper as needed. Sprinkle with the basil and cilantro and serve immediately.
Notes
- I used Thai Kitchen coconut milk and highly recommend it because it's thick and creamy and not watery like some other brands. I also used Thai Kitchen red curry paste.
- If you don't want to buy fish sauce just for this recipe, you can swap with soy sauce, but it won't have quite the same effect. I always keep some in my fridge... it really enhances Asian-inspired cooking!
- You can chop (julienne) your own carrots vs. using the pre-cut kind that I did and use broccoli instead of broccolini... just be sure to cut everything very small.
- This recipe is also in chapter 4 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show Details
Calories
458kcal
(23%)
Carbohydrates
12g
(4%)
Protein
27g
(54%)
Fat
35g
(54%)
Saturated Fat
22g
(110%)
Cholesterol
70mg
(23%)
Sodium
176mg
(7%)
Potassium
837mg
(24%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
5392IU
(108%)
Vitamin C
59mg
(66%)
Calcium
97mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 12g | 4% |
| Protein | 27g | 54% |
| Fat | 35g | 54% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 70mg | 23% |
| Sodium | 176mg | 7% |
| Potassium | 837mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5392IU | 108% |
| Vitamin C | 59mg | 66% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
234 reviews
Excellent
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