Description
A quick and flavorful Coconut Thai Salmon Curry that combines tender salmon with a rich coconut milk sauce and fresh vegetables.
Ingredients
Scale
- 2 salmon fillets, cut into chunks
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 can (400 ml) coconut milk
- 1/2 cup fish broth or water
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 bell pepper, sliced
- 1 cup baby spinach
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
Instructions
- Heat coconut oil in a large pan over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until softened.
- Add the garlic and ginger, cooking for an additional 1 minute until fragrant.
- Stir in the red curry paste and cook for 1 minute, allowing the flavors to blend.
- Pour in the coconut milk, fish broth, soy sauce, and brown sugar. Stir and bring to a simmer.
- Add the salmon chunks and bell pepper to the pan. Simmer for 5-7 minutes, or until the salmon is cooked through.
- Stir in the lime juice and spinach, letting the spinach wilt.
- Serve the curry hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- Adjust the level of spiciness by adding more or less red curry paste.
- For a lighter version, you can use light coconut milk.
- This dish pairs well with jasmine rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg