Creamy Coconut Thai Salmon Curry
Indulge in a rich and flavorful Thai curry infused with creamy coconut milk, succulent salmon, and aromatic spices. This dish combines the delicate sweetness of salmon with the vibrant heat of red curry paste, creating a harmonious blend of flavors that will transport your taste buds to Thailand. Served over fragrant jasmine rice, it's a delightful seafood curry that will satisfy your cravings for spicy and comforting Asian cuisine.
ingredients
- 1 lb salmon fillets, skin removed and cut into chunks
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- Fresh cilantro, for garnish
- Jasmine rice, cooked, for serving
steps
- 1.
In a large saucepan, heat some oil over medium heat. Add the onion, garlic, and ginger, sauté until fragrant.
- 2.
Stir in the red curry paste and cook for 1-2 minutes.
- 3.
Pour in the coconut milk and bring to a gentle simmer.
- 4.
Add the sliced bell peppers and cook for 5 minutes until they start to soften.
- 5.
Gently place the salmon chunks into the curry sauce, cover, and simmer for about 8-10 minutes until the salmon is cooked through and flakes easily with a fork.
- 6.
Stir in the fish sauce, brown sugar, and lime juice. Adjust the seasoning to taste.
- 7.
Serve the Thai salmon curry over jasmine rice, garnished with fresh cilantro.
