Description
Indulge in the vibrant flavors of this Salmon Coconut Curry, a delightful dish that effortlessly combines the creamy richness of coconut milk with aromatic Thai spices. Perfect for any occasion, this recipe features tender salmon paired with colorful vegetables, creating a comforting meal that’s both satisfying and nutritious. With its quick preparation time and bold taste, it’s an ideal choice for busy weeknight dinners or special gatherings. Enjoy with rice, quinoa, or noodles for a complete dining experience that will impress family and friends alike.
Ingredients
Scale
- 1 pound fresh salmon
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons Thai red curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup matchstick cut carrots
- 1 heaping cup chopped broccolini
- Salt & pepper (to taste)
- 1 teaspoon lime juice
- 2 tablespoons torn/chopped fresh basil
- 2 tablespoons chopped fresh cilantro
Instructions
- Cut the salmon into four equal pieces and season with salt and pepper.
- Heat olive oil and butter in a skillet over medium-high heat. Add salmon skin-side down and cook for 5 minutes; flip and cook for an additional 2-3 minutes until nearly done. Remove from pan.
- In the same skillet, sauté onions until lightly browned, then add garlic and red curry paste; cook for another minute.
- Stir in coconut milk, carrots, broccolini, and brown sugar. Let simmer for about 5 minutes until veggies are tender-crisp.
- Return salmon to the skillet, warm through, then finish with lime juice and herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 590mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg