Description
A delicious and creamy Coconut Salmon Curry that combines fresh ingredients and rich flavors for a delightful meal.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 pound salmon fillets, cut into bite-sized pieces
- 1 cup bell peppers, sliced (any color)
- 1 cup snap peas
- 1 cup spinach
- Juice of 1 lime
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the red curry paste and cook for another minute, stirring to combine.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.
- Add the salmon pieces to the skillet and cook for about 5 minutes, until the salmon is just cooked through.
- Stir in the sliced bell peppers and snap peas, cooking for an additional 3-4 minutes until the vegetables are tender-crisp.
- Remove from heat and stir in the spinach until wilted. Squeeze in the lime juice and mix well.
- Serve the curry over cooked rice and garnish with fresh cilantro.
Notes
- For a spicier curry, add sliced red chilies or a pinch of red pepper flakes when cooking the onions.
- Substitute the salmon with shrimp or tofu for a different protein option, adjusting cooking times as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg