Thai Salmon Curry
why make this recipe
Thai Salmon Curry is a delicious and easy dish that brings the flavors of Thailand right to your kitchen. It combines the rich taste of salmon with a creamy coconut sauce, creating a meal that’s both satisfying and healthy. With its blend of spices and fresh ingredients, this recipe is perfect for anyone looking to try something new or enjoy a wholesome dinner.
how to make Thai Salmon Curry
Ingredients:
- 2-3 Salmon Filets
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- ¼ tsp Smoked Paprika
- ¼ tsp Garlic Powder
- ¼ tsp Coriander
- ¼ tsp Cumin
- 2 tbsp Olive Oil
- ⅓ cup Red Onion (diced)
- ⅓ cup Red Bell Pepper (diced)
- 4 Garlic Cloves (grated or minced)
- 1 tbsp Fresh Ginger (grated)
- 1 tbsp Lemongrass Paste
- 2 tbsp Thai Red Curry Paste
- 1 tbsp Tamari or Soy Sauce
- 1 (13 oz) can Coconut Milk
- 1 tbsp Brown Sugar
- ¼ tsp Coriander
- ¼ tsp Cumin
- ¼ tsp Paprika
- Salt and Pepper (to taste)
- ½ Lime (juiced)
Directions:
- Season the salmon fillets with sea salt, black pepper, smoked paprika, garlic powder, cumin, and coriander.
- Heat olive oil in a skillet over medium heat. Cook the salmon skin-side down for 3-5 minutes, then flip and cook for another 3 minutes until golden brown on top. The salmon should be almost cooked through, so transfer it to a plate and set aside.
- If you prefer, you can remove the skin from the salmon at this point.
- Remove any excess oil from the skillet. In the same skillet, add the diced onion and red bell pepper. Sauté for about 3 minutes until fragrant, ensuring they don’t burn.
- Add the grated ginger, minced garlic, Thai red curry paste, lemongrass paste, coriander, cumin, and paprika to the pan. Mix well and cook for 1 minute.
- Pour in the coconut milk, Tamari sauce, and brown sugar, mixing everything together. Allow the sauce to come to a low simmer, then season with salt and pepper to taste.
- Return the salmon to the skillet and drizzle with fresh lime juice. Spoon the sauce over the salmon and let it cook for about 1-3 minutes.
- Sprinkle with fresh cilantro and serve immediately.
how to serve Thai Salmon Curry
Thai Salmon Curry is best served hot, over a bed of steamed rice or alongside noodles. You can garnish it with fresh cilantro or lime wedges for an extra burst of flavor. This dish also pairs well with a light salad or steamed vegetables.
how to store Thai Salmon Curry
If you have leftovers, let the curry cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 3 days. You can reheat it on the stove or in the microwave, but be careful not to overheat the salmon to keep it tender.
tips to make Thai Salmon Curry
- Make sure to season the salmon thoroughly to enhance its flavor.
- If you like it spicy, you can add more Thai red curry paste or a pinch of chili flakes.
- Feel free to add other vegetables, such as spinach or snap peas, to the curry for more nutrition and color.
variation
If you don’t have salmon, you can substitute it with chicken or shrimp. The cooking times will vary slightly, so adjust accordingly. For a vegetarian option, use tofu instead of salmon and ensure your curry paste is vegetarian-friendly.
FAQs
1. Can I use fresh coconut milk instead of canned?
Yes, fresh coconut milk can be used, but you may need to adjust the thickness of the sauce accordingly.
2. Is this recipe suitable for a gluten-free diet?
Yes, make sure to use gluten-free Tamari instead of regular soy sauce.
3. Can I prepare this dish in advance?
It’s best to cook it fresh for optimal flavor, but the sauce can be made ahead of time and reheated before adding the salmon.
Thai Salmon Curry
- Total Time: 30
- Yield: 4 servings
- Diet: Gluten-Free
Description
A delicious and easy dish that combines rich salmon with a creamy coconut sauce, bringing the flavors of Thailand to your kitchen.
Ingredients
- 2-3 Salmon Filets
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- ¼ tsp Smoked Paprika
- ¼ tsp Garlic Powder
- ¼ tsp Coriander
- ¼ tsp Cumin
- 2 tbsp Olive Oil
- ⅓ cup Red Onion (diced)
- ⅓ cup Red Bell Pepper (diced)
- 4 Garlic Cloves (grated or minced)
- 1 tbsp Fresh Ginger (grated)
- 1 tbsp Lemongrass Paste
- 2 tbsp Thai Red Curry Paste
- 1 tbsp Tamari or Soy Sauce
- 1 (13 oz) can Coconut Milk
- 1 tbsp Brown Sugar
- ¼ tsp Coriander
- ¼ tsp Cumin
- ¼ tsp Paprika
- Salt and Pepper (to taste)
- ½ Lime (juiced)
Instructions
- Season the salmon fillets with sea salt, black pepper, smoked paprika, garlic powder, cumin, and coriander.
- Heat olive oil in a skillet over medium heat. Cook the salmon skin-side down for 3-5 minutes, then flip and cook for another 3 minutes until golden brown on top. The salmon should be almost cooked through, so transfer it to a plate and set aside.
- Remove any excess oil from the skillet. In the same skillet, add the diced onion and red bell pepper. Sauté for about 3 minutes until fragrant, ensuring they don’t burn.
- Add the grated ginger, minced garlic, Thai red curry paste, lemongrass paste, coriander, cumin, and paprika to the pan. Mix well and cook for 1 minute.
- Pour in the coconut milk, Tamari sauce, and brown sugar, mixing everything together. Allow the sauce to come to a low simmer, then season with salt and pepper to taste.
- Return the salmon to the skillet and drizzle with fresh lime juice. Spoon the sauce over the salmon and let it cook for about 1-3 minutes.
- Sprinkle with fresh cilantro and serve immediately.
Notes
Serve hot over steamed rice or alongside noodles. Garnish with fresh cilantro or lime wedges. Pairs well with salad or steamed vegetables.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
