Description
A vibrant and creamy Salmon Coconut Curry featuring tender salmon pieces simmered in a rich Thai red curry and coconut milk sauce, accented with fresh herbs and crisp vegetables for a delightful and comforting meal.
Ingredients
Scale
Salmon
- 1 pound fresh salmon
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Curry Sauce and 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)
- 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 the Salmon: Cut the salmon into 4 equal pieces. Pat both sides dry with a paper towel and season with salt and pepper to taste, ensuring the fish is evenly seasoned for optimal flavor.
- Heat the Pan: Add the olive oil and butter to a skillet over medium-high heat. Allow the pan to heat thoroughly for a few minutes until the butter is melted and the oil is hot but not smoking.
- Cook the Salmon: Place the salmon pieces skin-side down in the skillet. Cook for 5 minutes without moving to develop a crispy skin and prevent sticking. Flip and cook for an additional 2-3 minutes until the salmon is nearly cooked through. If the fish sticks, give it more time to release naturally rather than forcing it.
- Remove the Salmon: Transfer the salmon to a plate. If you prefer, you can slide off the skin before returning the salmon to the pan later, making for easier serving.
- Prepare the Curry Base: Spoon out some of the oil from the skillet, leaving about a tablespoon behind. Add the chopped onion to the skillet and sauté for about 3 minutes until it starts to brown lightly.
- Add Aromatics and Curry Paste: Stir in the minced garlic and Thai red curry paste, cooking for an additional 1 minute to release their fragrances and flavors.
- Simmer the Sauce and Vegetables: Pour in the fish sauce (if using), full-fat coconut milk, and add the brown sugar. Stir to combine, then add the carrots and broccolini. Let the mixture gently bubble over medium heat for about 5 minutes, allowing the vegetables to become tender-crisp. Cook longer if you prefer softer vegetables.
- Finish the Curry: Stir in the lime juice, then gently nestle the salmon pieces back into the pan. Allow the fish to warm through for a couple of minutes, seasoning with additional salt and pepper as needed.
- Garnish and Serve: Sprinkle freshly chopped basil and cilantro over the curry. Serve immediately for the best flavor and texture experience.
Notes
- Fish sauce adds umami depth, but it can be omitted for those sensitive to its strong flavor, or substituted with soy sauce for a different twist.
- If you prefer not to eat the salmon skin, it can be easily removed after cooking.
- Adjust the cooking time of vegetables depending on your preferred level of tenderness.
- Serve with steamed jasmine rice or noodles to complement the curry sauce.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking the salmon.
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 400
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
