easy salmon curry

Thai Coconut Salmon Curry

salmon

red bell pepper, finely chopped

baby bok choy,

tbsp coconut oil, or vegetable oil

unsalted butter

onion,

garlic cloves,

tbsp grated ginger

400 ml unsweetened coconut milk

125 ml vegetable broth

tbsp thai red curry paste

tomato paste

peanut butter

lemon juice

tbsp fish sauce

salt + black pepper

tsp each: ground coriander, ground cumin, sweet paprika

tsp red pepper flakes

basil leaves

Jasmin rice

Pat the salmon fillets dry with a paper...

Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.

Heat coconut oil and butter in a large...

Heat coconut oil and butter in a large non-stick frying pan over medium high heat. Add the salmon fillets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.

In the same pan, add onion, garlic and...

In the same pan, add onion, garlic and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper, cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cook for 1 minute. Add coriander, cumin and red pepper flakes. Season with salt and pepper. Pour broth and bring to a boil.

Add bok choy, fish sauce and peanut butter....

Add bok choy, fish sauce and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.

Nestle salmon in the sauce. Sprinkle with lemon...

Nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3-5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Remove from heat.

Stir in the basil leaves and serve with...

Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!

Quick Thai Style fish curry recipe with salmon fillets, cooked in aromatic creamy Thai red curry sauce. Easy to make at home with simple cupboard friendly ingredients. Serve with plain jasmine rice, delicious dinner ready in 30 minutes!

Easy Thai Salmon Curry

Salmon

Salt

Black pepper

400 ml Coconut milk (See details in note)

Lemon grass (Bruised)

tbsp Fish sauce

tbsp Palm sugar (Or brown sugar)

Bamboo shoots (Tin

Red chilli (Bird eye

Lime

Coriander

Water

First, season the salmon fillets with salt and black pepper on both sides. Heat the pan or skillet over medium-high heat, drizzle oil, and sear the salmon fillets for 2 minutes on both sides. Remove from the oil and set them aside. Remove excess oil from the pan with a paper towel.

Heat the pan to medium heat. Pour half of coconut milk ( about 200 mil ) in the pan, add red curry paste, stir it well and cook for 1-2 minutes until the coconut milk is reduced and oil starts to separate.

Then add the remaining coconut milk, pour the water in and bring it to simmer. Season the sauce with lemongrass, fish sauce, and palm sugar.

Add bamboo shoots, lime zest, and cook for 1-2 minutes.

Place the salmon fillets back in the pan and continue to cook for another 3-4 minutes or until the salmon just cooked through.

Finish with coriander and fresh chilli slices.

Serve with plain jasmine rice, basmati rice, or choice of flatbread.

Top 2 easy salmon curry recipes from across the web

The most viewed easy salmon curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Thai Coconut Salmon Curry

Easy Thai Salmon Curry

Top 2 easy salmon curry recipes from across the web

The most viewed easy salmon curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Coconut Salmon Curry

Easy Thai Salmon Curry

The most viewed easy salmon curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine