Name: Thai Coconut Salmon Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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

Description

Immerse yourself in the rich and comforting flavors of our Thai Coconut Salmon Curry. This dish offers a unique blend of tender salmon fillets and a creamy, spicy coconut sauce that captures the essence of Thai cuisine. With each bite, enjoy the harmony of aromatic spices, the zest of lime, and the subtle heat of chili that makes this curry not just a meal but a culinary journey.Perfect for those seeking an adventurous and delicious dinner option, this curry is both nourishing and indulgent, promising a satisfying experience that will leave you craving more.

Ingredients

Scale

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

Instructions

Prepare Salmon: Pat salmon dry with a paper towel. Season with salt, pepper, and paprika.
Sear Salmon: Heat coconut oil and butter in a large pan over medium-high heat. Sear salmon on each side for 3-4 minutes. Remove and set aside.
Sauté Aromatics: In the same pan, sauté onion, garlic, and ginger for 2 minutes on low heat until fragrant. Add bell pepper and sauté for another 3 minutes.
Add Pastes and Spices: Stir in tomato paste and curry paste; cook for 1 minute. Add coriander, cumin, and red pepper flakes. Season with salt and pepper.
Add Liquids: Pour in broth and bring to a boil. Add bok choy, fish sauce, and peanut butter. Stir, then add coconut milk and bring to a simmer.
Cook Salmon: Return salmon to the pan, sprinkle with lemon juice. Simmer for 3-5 minutes until salmon is cooked and sauce thickens.
Garnish and Serve: Remove from heat. Stir in basil leaves. Serve over rice or with bread, topped with extra red pepper flakes.

Prep Time: 20 minutes
Cook Time: 20 minutes