Thai Coconut Salmon Curry

Welcome to a culinary journey through the vibrant flavors of Thailand with a delightful twist on a classic recipe. Today, we’re exploring how to prepare a delicious Thai Coconut Salmon Curry. This dish is perfect for those looking to impress at a dinner party or simply elevate their weeknight meal routine. With a creamy, spicy sauce and succulent salmon, every bite is a taste of heaven. Let’s dive into the recipe:

Ingredients

• 4 salmon fillets, skin removed
• 1 red bell pepper, finely chopped
• 1 baby bok choy, roughly chopped
• 2 tbsp coconut oil or vegetable oil
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 ¾ cups unsweetened coconut milk (full fat)
• ½ cup vegetable broth
• 3 tbsp Thai red curry paste
• 2 tbsp tomato paste
• 1 tbsp peanut butter
• 2 tbsp lemon juice
• 1 tbsp fish sauce
• Salt and black pepper to taste
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp sweet paprika
• 1 tsp red pepper flakes
• Basil leaves, for garnish
• Steamed Jasmine rice or flatbread, for serving

Directions

1. Prepare the Salmon: Begin by patting the salmon dry with a paper towel. Season generously with salt, pepper, and a dash of paprika to enhance the flavors.
2. Sear the Salmon: In a large pan, heat the coconut oil and butter over medium-high heat until hot. Carefully place the salmon in the pan and sear each side for about 3-4 minutes until golden and slightly crispy. Once done, remove the salmon from the pan and set aside.
3. Sauté the Aromatics: In the same pan, reduce the heat to low and add the onions, garlic, and ginger. Sauté for about 2 minutes or until the mixture becomes fragrant. Toss in the chopped bell pepper and continue to sauté for another 3 minutes, allowing the flavors to meld.
4. Add Pastes and Spices: Stir in the curry paste and tomato paste. Cook for 1 minute to deepen the flavors, then sprinkle in the ground coriander, cumin, and red pepper flakes. Season with salt and black pepper to taste.
5. Add Liquids: Pour the vegetable broth into the pan and bring to a boil. Add the chopped bok choy, fish sauce, and peanut butter, stirring well. Then, slowly add the coconut milk and bring the mixture back to a simmer.
6. Cook the Salmon: Return the seared salmon to the pan, drizzling it with lemon juice. Let the curry simmer for 3-5 minutes, or until the salmon is fully cooked and the sauce has thickened to your liking.
7. Garnish and Serve: Remove the pan from the heat and stir in fresh basil leaves for an aromatic touch. Serve the curry hot over steamed Jasmine rice or alongside flatbread, garnished with additional red pepper flakes if desired.

Cooking Tips

• For an extra kick, increase the amount of red curry paste.
• Substitute bok choy with spinach for a different texture.
• If you prefer a less spicy version, reduce the red pepper flakes and curry paste.

This Thai Coconut Salmon Curry is not only a feast for the taste buds but also a visually stunning dish that promises to bring a touch of Thai elegance to your dining table. Enjoy the creamy sauce, tender salmon, and aromatic spices that come together in this exquisite recipe. Happy cooking!

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