Description
A cozy Thai Salmon Curry blending fragrant spices, creamy coconut, and tender salmon, perfect for a comforting dinner.
Ingredients
- 1 lb (450 g) salmon fillets, skin removed and cut into 1–2 inch pieces
- 1 tbsp vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2–3 tbsp red curry paste
- 1 can (14 oz) full-fat coconut milk
- 1 cup pumpkin or butternut squash, diced (optional)
- 1 red bell pepper, sliced
- 1 tbsp fish sauce
- 2 tsp brown sugar or palm sugar
- Juice of 1 lime and lime wedges for serving
- Fresh cilantro or Thai basil for garnish
- Cooked jasmine rice or steamed greens, to serve
Instructions
- Heat the oil in a wide skillet or Dutch oven over medium heat.
- Add the onion and cook until soft, 4–5 minutes. Stir in garlic and ginger, cooking 30 seconds until fragrant.
- Stir in the red curry paste and cook for a minute to bloom the spices.
- Pour in the coconut milk and whisk until smooth. Add the diced pumpkin (if using) and red pepper.
- Simmer gently for 8–10 minutes until the squash is tender and the sauce slightly thickens.
- Gently slide the salmon pieces into the simmering sauce. Spoon sauce over the fish, cover, and simmer 6–8 minutes until salmon flakes easily.
- Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning.
- Serve the Thai Salmon Curry over jasmine rice or steamed greens, garnished with cilantro or Thai basil and extra lime wedges.
Notes
Keep heat gentle to prevent coconut milk from splitting. Use fresh ingredients for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai