Description
Savory Thai Coconut Salmon Curry promises an exotic culinary journey through Southeast Asian flavors. Delicate salmon nestles in a creamy, spice-infused coconut sauce, inviting you to explore a perfect balance of rich and fresh ingredients.
Ingredients
Scale
Protein:
- 4 salmon fillets (skin removed)
Vegetables and Aromatics:
- 1 red bell pepper (finely chopped)
- 1 baby Bok choy (roughly chopped)
- 1 small onion (finely chopped)
- 4 garlic cloves (minced)
- 1 tablespoon (tbsp) grated ginger
Liquids and Sauces:
- 2 tablespoons (tbsp) coconut oil or vegetable oil
- 1 tablespoon (tbsp) unsalted butter
- 1 ¾ cups unsweetened coconut milk (full fat)
- ½ cup vegetable broth
- 3 tablespoons (tbsp) Thai red curry paste
- 2 tablespoons (tbsp) tomato paste
- 1 tablespoon (tbsp) peanut butter
- 2 tablespoons (tbsp) lemon juice
- 1 tablespoon (tbsp) fish sauce
Spices and Seasonings:
- salt
- black pepper
- ½ teaspoon (tsp) ground coriander
- ½ teaspoon (tsp) ground cumin
- ½ teaspoon (tsp) sweet paprika
- 1 teaspoon (tsp) red pepper flakes
Garnish:
- basil leaves
Serving:
- steamed Jasmine rice or flatbread
Instructions
- Dry salmon fillets thoroughly with paper towel, then generously season with salt, pepper, and sweet paprika.
- Heat coconut oil and butter in a large non-stick pan over medium-high heat (375°F). Sear salmon for 3-4 minutes per side until golden brown, then transfer to a separate plate.
- Reduce heat to low and sauté onions, garlic, and ginger for 2 minutes until aromatic. Add bell peppers and cook an additional 3 minutes, stirring occasionally.
- Incorporate tomato paste and curry paste, cooking for 1 minute. Sprinkle coriander, cumin, and red pepper flakes. Season with salt and pepper, then pour broth and increase heat to bring to a rapid boil.
- Introduce bok choy, fish sauce, and peanut butter into the simmering liquid. Stir thoroughly to combine ingredients. Pour coconut milk and reduce heat to create a gentle simmer.
- Carefully nestle seared salmon into the sauce, drizzle with fresh lemon juice, and continue simmering 3-5 minutes until fish is perfectly cooked and sauce slightly thickens.
- Remove from heat, gently fold in fresh basil leaves. Serve immediately alongside steamed rice or crusty bread, garnishing with additional red pepper flakes if desired.
Notes
- Choose firm, fresh salmon with vibrant color and minimal fishy smell for the best flavor and texture.
- Avoid overcooking salmon by monitoring internal temperature and removing from heat when it reaches 145°F for perfectly tender, flaky results.
- Adjust curry paste quantity based on personal spice tolerance, starting with less and gradually increasing for desired heat level.
- Swap salmon with tofu or chickpeas for a vegetarian version, ensuring similar cooking times and protein preparation techniques.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 467 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg