Description
A quick and flavorful Coconut Thai Salmon Curry that combines rich coconut cream with zesty lime and aromatic ginger, perfect for a weeknight meal.
Ingredients
- 1 tablespoon grated ginger
- 4 small cloves garlic, minced
- 3 tablespoons Thai red curry paste
- 1 large lime (reserve 4 thin slices for the sauce)
- Salt to taste
- Black pepper to taste
- 1 tablespoon chili paste
- 2 green Thai chili peppers (or 2 dried red chilies)
- 1 teaspoon coconut sugar
- 1 can organic full-fat coconut cream (unsweetened, 14 ounces)
- 4 salmon fillets (4 to 6 ounces each)
- 3 Thai basil leaves
- 2 tablespoons olive oil
- 1 finely chopped shallot
- 1 tablespoon fish sauce
Instructions
- Begin by seasoning each salmon fillet with salt and black pepper.
- In a large pan over medium heat, pour in the olive oil. Sear the salmon skin-side up until golden for about one minute. Then transfer them to a clean tray and set aside.
- In the same pan, add another tablespoon of oil, along with the shallot and grated ginger. Cook until caramelized, then introduce the minced garlic and coconut sugar. Continue cooking until the garlic turns a light golden color.
- Add the Thai red curry paste, chili paste, and Thai green chili to the mix, frying everything together for another minute.
- Pour in the unsweetened coconut cream and add the fish sauce, stirring until everything is well combined. Allow the sauce to simmer for 2-3 minutes, seasoning with salt and pepper to taste.
- Squeeze the juice of half the lime into the sauce, then add 2-3 lime slices and the Thai basil leaves. Stir gently.
- Reduce the heat and add each salmon fillet back into the sauce, letting them simmer for 4-5 minutes or until cooked through.
- Serve the Coconut Thai Salmon Curry with jasmine rice or naan bread for a complete meal.
Notes
Use fresh ingredients for the best flavor. Customize the vegetables based on availability.
