Craving a vibrant, flavorful meal that’s ready in under 30 minutes? Look no further! This Thai Salmon Curry is a delicious and healthy option perfect for busy weeknights. It’s bursting with fresh herbs, aromatic spices, and tender, flaky salmon – a true taste of Thailand in your own kitchen. This easy recipe is perfect for both beginner cooks and seasoned chefs looking for a quick and satisfying dinner. Let's dive into this delightful culinary journey!
Ingredients:
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 (14-ounce) can full-fat coconut milk
- 1/4 cup red curry paste (adjust to your spice preference)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- 1 pound salmon fillet, skin on or off
- 1/2 cup fresh basil leaves
- 1/4 cup fresh cilantro, chopped
- Cooked rice, for serving
- Optional: Lime wedges, for serving
Instructions:
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Sauté Aromatics: Heat coconut oil in a large skillet or wok over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
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Add Peppers & Curry Paste: Add the sliced bell peppers to the skillet and cook for 2-3 minutes, until slightly softened. Stir in the red curry paste and cook for 1 minute, allowing the spices to bloom. This step unlocks the rich flavor of the curry paste.
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Simmer the Sauce: Pour in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for about 5 minutes, allowing the flavors to meld beautifully.
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Cook the Salmon: Gently place the salmon fillets into the simmering curry. Cover the skillet and cook for 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will depend on the thickness of your fillets.
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Finish & Serve: Stir in the lime juice, fresh basil, and cilantro. Taste and adjust seasoning as needed – you might want to add a pinch more brown sugar or fish sauce depending on your preference. Serve the Thai Salmon Curry hot over cooked rice. Garnish with extra lime wedges and fresh herbs, if desired.
Tips for the Best Thai Salmon Curry:
- Spice Level: Adjust the amount of red curry paste to control the spiciness. Start with less and add more gradually if you prefer a hotter curry.
- Fresh Ingredients: Using fresh herbs like basil and cilantro significantly elevates the flavor of this dish.
- Don't Overcook the Salmon: Overcooked salmon will be dry. Cook it just until it’s flaky and opaque in the center.
- Leftovers: This curry tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations:
- Vegetables: Add other vegetables like broccoli, zucchini, or snow peas for extra nutrition and flavor.
- Protein: Substitute the salmon with chicken, shrimp, or tofu.
- Coconut Milk: Use light coconut milk for a lower-fat option, but be aware the curry will be less rich.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 25-30g
- Carbohydrates: 20-25g
This delicious and healthy Thai Salmon Curry is a simple yet impressive dish that’s sure to become a family favorite. Enjoy the vibrant flavors and the ease of this quick and easy homemade recipe! It's a perfect example of how delicious and healthy food recipes can be easily prepared for a satisfying and quick dinner. Enjoy!