Description
A comforting and fragrant Thai Red Curry featuring rich coconut milk and tender salmon, perfect for weeknight dinners or special occasions.
Ingredients
- 1 1/2 pounds salmon fillets, skin removed and cut into 1½-inch pieces
- 1 tablespoon neutral oil (vegetable or avocado)
- 3 tablespoons red curry paste
- 2 cups full-fat coconut milk (one 14-ounce can)
- 1 cup low-sodium vegetable or chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or palm sugar
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup snap peas or green beans
- 2 kaffir lime leaves (optional) or zest of 1 lime
- Juice of 1 lime
- Fresh basil or cilantro for garnish
- Cooked jasmine rice, for serving
Instructions
- Prep your ingredients: Slice the vegetables, cut the salmon into chunks, and measure your seasonings so everything is ready.
- Sauté aromatics: In a large skillet or wide saucepan, heat oil over medium heat. Add onions and sauté for 3–4 minutes until translucent.
- Toast the curry paste: Add red curry paste and stir for 1 minute to release its aroma.
- Build the sauce: Pour in coconut milk and broth, stirring until smooth. Simmer gently for 5 minutes to meld flavors.
- Season: Stir in fish sauce and brown sugar, then add lime zest or kaffir lime leaves.
- Add vegetables: Add bell pepper and snap peas; cook for 2–3 minutes so they remain bright and crisp.
- Add salmon: Gently slide salmon pieces into the simmering sauce. Reduce heat to low and simmer for 5–7 minutes, or until salmon is just cooked through.
- Finish with acid and herbs: Remove from heat, stir in lime juice, and garnish with fresh basil or cilantro.
- Serve: Spoon over jasmine rice and enjoy immediately.
Notes
For best texture, use fresh salmon and avoid overcooking. Adjust flavors to your preferred balance of sweet, salty, and acidic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Thai