Thai-Style Salmon Curry
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
23 mins
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Servings
4 servings
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Calories
430 kcal
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Course
Main Course
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Cuisine
Thai
Thai-Style Salmon Curry
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Delicious and balanced, this salmon curry features crispy skin and plenty of veggies in a creamy green coconut curry inspired by Thai cuisine. {Gluten-Free}
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Ingredients
- 1 lb (450 g) salmon , skin on & cut into 4 fillets
- Pinch of salt
- 1 teaspoon vegetable oil
Curry
- 2 teaspoons vegetable oil
- 3 tablespoons green curry paste (*Footnote 1)
- 1 can (13.5 oz/ 382 g) coconut milk
- 1/2 cup chicken stock
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 1 cup green beans , trimmed and cut in half
- 1 small Japanese eggplant , halved & cut into half-inch chunks
- 6 basil leaves , sliced
Instructions
- In a large skillet or a wide saucepan add the 2 teaspoons of oil and heat over medium heat until warm. Add the curry paste. Cook and stir to release the fragrance, about 1 minute.
- Add the coconut milk, chicken stock, fish sauce, and sugar. Stir to combine everything. Taste the mixture and adjust the fish sauce and sugar to your preference. (*Footnote 1)
- Bring the broth to a boil, then lower the heat to medium-low to reduce it to a simmer. Cook until the curry is mostly thickened, 10 minutes.
- While the broth simmers, sprinkle a pinch of salt evenly onto both sides of the salmon. Add the remaining 1 teaspoon of oil to a separate pan over high heat until it is just smoking. Place the salmon, skin-side-down into the hot pan. Cook until the skin is brown and crisp, about a minute. Once done, transfer the salmon to a big plate and set it aside.
- Once the broth is reduced, add the green beans and eggplant. Stir to mix well. Continue to simmer for another 4 minutes.
- Arrange the vegetables to create 4 wells, about the size of the fillets. Place the cooked salmon skin-side-up in the wells. Simmer for another 2-3 minutes, until the salmon is just cooked through.
- Remove the pan from the heat and add the basil leaves.
- Serve hot over steamed rice as a main dish.
Notes
- Every brand of curry paste is different, so you may need to adjust the seasoning depending on the ingredients of the curry paste you are using.
Nutrition Information
Show Details
Serving
1serving
Calories
430kcal
(22%)
Carbohydrates
14.4g
(5%)
Protein
21.3g
(43%)
Fat
34.1g
(52%)
Saturated Fat
21.7g
(109%)
Cholesterol
40mg
(13%)
Sodium
870mg
(36%)
Potassium
730mg
(21%)
Fiber
3.9g
(16%)
Sugar
6.6g
(13%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 430kcal | 22% |
| Carbohydrates | 14.4g | 5% |
| Protein | 21.3g | 43% |
| Fat | 34.1g | 52% |
| Saturated Fat | 21.7g | 109% |
| Cholesterol | 40mg | 13% |
| Sodium | 870mg | 36% |
| Potassium | 730mg | 16% |
| Fiber | 3.9g | 16% |
| Sugar | 6.6g | 13% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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