why make this recipe

Easy Salmon Coconut Curry is a delightful dish that brings the flavors of Southeast Asia right to your kitchen. This recipe is not only quick to prepare but also packed with warm, comforting flavors. The creamy coconut milk pairs perfectly with the richness of the salmon, and the red curry paste adds just the right kick. Whether you’re cooking for yourself or hosting friends, this dish is sure to impress!

how to make Easy Salmon Coconut Curry

Ingredients:

4 salmon fillets
1 can coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce
2 teaspoons sugar
1 tablespoon lime juice
1 tablespoon vegetable oil
2 cups cooked rice
Fresh basil or cilantro for garnish

Directions:

Heat the vegetable oil in a large pan over medium heat.
Season the salmon fillets with salt and pepper and pan-sear them for about 4-5 minutes on each side until cooked through. Remove from the pan and set aside.
In the same pan, add the red curry paste and cook for 1-2 minutes until fragrant.
Pour in the coconut milk, fish sauce, sugar, and lime juice. Stir to combine and let it simmer for a few minutes.
Add the salmon back into the pan and spoon the sauce over the top.
Serve the salmon over cooked rice and garnish with fresh basil or cilantro.

how to serve Easy Salmon Coconut Curry

Serve the Easy Salmon Coconut Curry over a bed of warm cooked rice for a satisfying meal. You can add a sprinkle of fresh basil or cilantro on top for a burst of flavor and color. This dish pairs nicely with a side of steamed vegetables or a simple salad for a complete meal.

how to store Easy Salmon Coconut Curry

To store leftovers, let the curry cool down to room temperature. Then, transfer it to an airtight container and refrigerate. The curry can last in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat in a pan over low heat or in the microwave until warmed through.

tips to make Easy Salmon Coconut Curry

If you like it spicier, feel free to add extra red curry paste or some chopped chili peppers.
Use fresh ginger or garlic for added flavor if you have them on hand.
If you prefer, you can replace salmon with another fish or even tofu for a vegetarian option.

variation

You can customize this recipe by adding assorted vegetables like bell peppers, zucchini, or snow peas to the curry. Simply sauté them after cooking the red curry paste and before adding the coconut milk. This adds more color and nutrients to the dish.

FAQs

Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Make sure to thaw it properly before cooking to ensure even cooking.

What can I substitute for fish sauce?
If you want a vegetarian option, you can use soy sauce or tamari instead of fish sauce.

Can I freeze the leftovers?
Yes, you can freeze the curry, but it’s best to do so without the rice. Store the curry in an airtight container and reheat it once you’re ready to use it.