Thai Salmon Curry
Thai salmon curry is a quick and delicious dish that combines the richness of coconut milk, the bold flavors of Thai curry paste, and tender, flaky salmon. This recipe is perfect for weeknight dinners or when you want to impress guests with minimal effort.
Ingredients :
- 4 salmon fillets about 6 oz each
- 1 can 13.5 oz coconut milk
- 2 tablespoon Thai red curry paste
- 2 cups vegetables e.g., bell peppers, spinach
- 1 tablespoon fish sauce
- 1 tablespoon olive oil
- 1 teaspoon brown sugar optional, for balance
- 1 lime juiced
- Fresh cilantro for garnish
Directions :
- Heat olive oil in a large skillet or wok over medium heat. Add the curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk and stir to combine. Add the fish sauce and brown sugar (if using). Bring the mixture to a gentle simmer.
- Add the vegetables to the skillet and cook for 5 minutes until tender.
- Place the salmon fillets into the curry sauce, spooning some sauce over the top. Cover and simmer gently for 8-10 minutes, or until the salmon is cooked through.
- Stir in the lime juice and taste, adjusting seasoning as needed.
- Garnish with fresh cilantro and serve warm over rice or noodles.
