Description
This Salmon Coconut Curry recipe combines flaky salmon, tender veggies, and a creamy, sweet, spicy Thai-inspired red curry sauce. Quick and easy to make, it’s a one-skillet meal full of incredible flavor that’s perfect for a busy weeknight!
Ingredients
Units
Scale
For the Salmon
- 4 - 6oz pieces of salmon (center cut), skin removed
- salt
- pepper
- 1-2 tablespoons olive oil, for cooking
For the Red Curry Sauce
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 teaspoons ginger, grated
- 2-3 tablespoons red curry paste
- 1 - 15oz can coconut milk
- 1 teaspoon fish sauce
- 2 tablespoons coconut aminos
- 2 teaspoons brown sugar
- 1/4 cup fresh lime juice
- 2 cups baby spinach
- 1/4 cup Thai basil leaves, plus more chopped for garnish
- cilantro, for garnish
- sliced green onion, for garnish
- jasmine rice, for serving
Instructions
- Cook the Salmon: Pat the salmon dry with a paper towel and then season liberally with salt and pepper.
- Heat a large pan over medium-high heat. Once hot, add the olive oil.
- Add the salmon to the pan and cook for 4-5 minutes per side until golden brown, crisp, and the internal temperature reaches 145 degrees. You’ll know the salmon is ready to flip when it can easily be removed from the pan without sticking.
- Remove the salmon from the pan and set aside.
- Make the red curry sauce: Next, add the sliced peppers and onions to the skillet and sauté for 3-4 minutes until they start to become tender.
- Next, add the garlic, ginger, and red curry paste to the skillet and stir to combine.
- Then, add the coconut milk, brown sugar, lime juice, coconut aminos, and fish sauce to the skillet and stir until well combined.
- Turn the heat to low and let the sauce simmer for around 5 minutes.
- Lastly, stir in the spinach and Thai basil and then add the fish back to the curry sauce to reheat for a few minutes.
- Serve the salmon curry over rice with more fresh herbs and sliced green onion. Enjoy!
