Imagine diving into a creamy, aromatic curry that transports your taste buds straight to the vibrant streets of Thailand, without hours of complicated cooking. This Thai Coconut Salmon Curry is your ticket to a restaurant-quality meal that's surprisingly easy to prepare. With just a few simple ingredients and minimal prep time, you'll create a dish so delicious, your family and friends will be begging for seconds – and your secret recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 cup bell peppers, sliced
- 1 cup spinach
- 2 tbsp fish sauce
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Slice the bell peppers into thin strips and set them aside. Rinse the spinach under cold water and drain. Pat the salmon fillets dry with a paper towel and season them lightly with salt and pepper.
- In a large skillet or wok, heat a tablespoon of oil over medium heat. Once the oil is hot, add the red curry paste. Stir-fry the paste for about 1-2 minutes until it becomes fragrant, being careful not to let it burn.
- Pour the can of coconut milk into the skillet, stirring well to combine it with the curry paste. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 3-4 minutes.
- Add the sliced bell peppers to the skillet and cook for an additional 5 minutes, stirring occasionally until the peppers are slightly softened but still retain some crunch.
- Next, carefully add the salmon fillets to the skillet, skin-side down if applicable. Spoon some of the sauce over the fillets. Cover the skillet and let the salmon cook for about 8-10 minutes, or until it is cooked through and flakes easily with a fork.
- In the last few minutes of cooking, add the spinach to the skillet, stirring it gently into the sauce until it wilts down. This should take about 2-3 minutes.
- Once the salmon is cooked and the spinach has wilted, stir in the fish sauce for added depth of flavor. Taste the curry and adjust seasoning if necessary.
- Remove the skillet from heat and let it sit for a minute. Serve the Thai coconut salmon curry hot, garnished with fresh basil leaves. Pair it with steamed rice or noodles to soak up the delicious sauce.
Tips
- Choose Fresh Salmon: Select high-quality, fresh salmon fillets for the best flavor and texture. Look for bright, firm fish with a clean ocean smell.
- Curry Paste Matters: Use a good quality red curry paste. Brands like Thai Kitchen or Mae Ploy can make a significant difference in the depth of flavor.
- Don't Overcook the Salmon: Watch your cooking time carefully. Salmon should be just opaque and flake easily – about 8-10 minutes is typically perfect.
- Customize the Heat: Adjust the amount of curry paste to control the spice level. Start with less and add more if you prefer a spicier dish.
- Fresh Herbs are Key: The fresh basil isn't just a garnish – it adds a bright, aromatic finish that elevates the entire dish.
- Coconut Milk Tip: Shake the can well before opening to ensure the cream and liquid are well combined for a smooth, creamy sauce.
- Serve Immediately: This curry is best enjoyed hot, right after cooking, when the flavors are at their peak and the salmon is perfectly tender.
Nutrition Facts
Calories: 432kcal
Carbohydrates: 14g
Protein: 26g
Fat: 29g
Saturated Fat: 16g
Cholesterol: 70mg
