Quick and Easy Salmon Coconut Curry – A Flavorful Thai Delight
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Calories
- 458 kcal
- Carbs
- 12.00 g
Ingredients
- 1 poundfresh salmon
- to tastesalt & pepper
- 1 tablespoonolive oil
- 1 tablespoonbutter
- 1/2 mediumonion, chopped
- 2 clovesgarlic, minced
- 2 tablespoonsThai red curry paste
- 1/2 teaspoonfish sauce (optional)
- 1 can (13.5 ounce)full-fat coconut milk
- 1/2 teaspoonbrown sugar
- 1/2 cupmatchstick cut carrots
- 1 heaping cupchopped broccolini
- 1 teaspoonlime juice
- 2 tablespoonstorn/chopped fresh basil
- 2 tablespoonschopped fresh cilantro
Instructions
- 1
Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season with salt & pepper.
- 2
Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- 3
Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done).
- 4
Take the salmon out of the pan and transfer it to a plate.
- 5
Spoon some of the oil out of the skillet so you have about a tablespoon left in there.
- 6
Add the onion to the skillet and sauté for about 3 minutes, then stir in the garlic and curry paste.
- 7
Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it bubble for about 5 minutes.
- 8
Stir in the lime juice, then add the fish back to the pan. Let it warm through for a couple of minutes.
- 9
Season with more salt & pepper as needed. Sprinkle with the basil and cilantro and serve immediately.