Description
A quick and flavorful Coconut Thai Salmon Curry packed with omega-3s and enriched with aromatic spices, ready in just 30 minutes.
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
- 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 to a clean tray and set aside.
- Add another tablespoon of oil in the same pan, along with the shallot and grated ginger. Cook until caramelized, then introduce the minced garlic and coconut sugar, cooking until garlic turns a light golden color.
- Mix in the Thai red curry paste, chili paste, and Thai green chili, frying everything together for another minute.
- Pour in the unsweetened coconut cream with fish sauce, stirring until well combined. Allow to simmer for 2-3 minutes, seasoning with salt and pepper.
- Squeeze the juice of half the lime into the sauce, adding lime slices and Thai basil leaves.
- Reduce the heat and reintroduce each salmon fillet into the sauce, letting them simmer for 4-5 minutes or until cooked through.
- Serve alongside jasmine rice or naan bread for a complete meal.
Notes
Freshly squeezed lime juice enhances the flavor. Adjust chili paste for desired spiciness. Leftover sauce can be stored for use with other proteins or vegetables.