Coconut Red Curry Salmon
This Coconut Red Curry Salmon is a delightful fusion of flavors that combines tender salmon fillets with rich coconut milk and aromatic red curry paste. It is a quick and healthy meal that pairs beautifully with rice.
Equipment
- 1 large skillet or frying pan
- 1 cooking spoon
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 4 fillets salmon 6 ounces each
- 1 tablespoon olive oil
- 1 cup coconut milk
- 3 tablespoons red curry paste Adjust for spiciness.
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 whole red bell pepper sliced
- 1 cup snap peas
- 2 whole green onions chopped
- to taste leaves fresh basil for garnish
- for serving cup cooked jasmine rice
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Once the oil is hot, add the salmon fillets skin-side down. Cook for 4-5 minutes or until the skin is crispy, then flip and cook for an additional 2-3 minutes. Remove the salmon from the skillet and set it aside.
- In the same skillet, add the red curry paste, stirring for about 1 minute until fragrant.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine all the ingredients.
- Add the sliced red bell pepper and snap peas to the mixture, stirring occasionally. Cook for about 3-4 minutes until the vegetables are tender yet crisp.
- Return the salmon fillets to the skillet, spooning some of the sauce over them. Cover and simmer for 3-5 minutes, until the salmon is cooked through and flakes easily with a fork.
- Remove the skillet from the heat, and sprinkle with chopped green onions and fresh basil leaves for garnish.
- Serve the coconut red curry salmon over cooked jasmine rice, drizzling with extra sauce as desired.
Notes
Adjust the level of spiciness by adding more or less red curry paste according to your taste.
This dish can also be served with quinoa or cauliflower rice for a lower-carb option.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.