Description
This Salmon Coconut Curry is a flavorful and creamy dish featuring tender salmon cooked in a rich Thai red curry coconut sauce with fresh vegetables and herbs. Ready in just 35 minutes, it’s a perfect weeknight dinner full of vibrant, aromatic flavors.
Ingredients
Units
Scale
Salmon
- 1 pound fresh salmon
- Salt & pepper (to taste)
- 1 tablespoon olive oil
- 1 tablespoon butter
Curry Sauce & Vegetables
- 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
- Prepare Salmon: Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season with salt & pepper.
- Heat Skillet: Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Cook Salmon: 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).
- Remove Salmon: 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 out Excess Oil: Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
- Sauté Onions and Aromatics: 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 Sauce and Veggies: 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.
- Finish and Serve: 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
- Fish sauce is optional but recommended for authentic flavor.
- If the salmon skin is not desired, it can be easily slid off after cooking.
- Cook veggies longer if you prefer them softer.
