Description
A quick and flavorful Thai-inspired salmon dish with creamy coconut curry and vibrant vegetables, ready in under 30 minutes.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons red curry paste
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup sugar snap peas
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro and basil for garnish
- Optional: 1 tablespoon soy sauce
- Optional: 1 teaspoon grated ginger
- Optional: 1 tablespoon chopped lemongrass
- Optional: 1-2 Thai chilies, sliced
Instructions
- Pat the salmon fillets dry with paper towels and season with salt and pepper.
- Mix red curry paste with 1 tablespoon of coconut milk to form a smooth paste.
- Slice red bell pepper and trim sugar snap peas.
- Chop cilantro and basil for garnish.
- Heat vegetable oil in a skillet over medium-high heat. Sear salmon, skin-side down, for 3–4 minutes, then flip and cook 2–3 more minutes. Remove and set aside.
- In the same skillet, cook the curry paste mixture for 1–2 minutes until fragrant.
- Add remaining coconut milk, fish sauce, and brown sugar. Stir and bring to simmer.
- Add bell pepper and sugar snap peas. Cook for 5 minutes until vegetables are tender-crisp.
- Return salmon to skillet and spoon sauce over top. Simmer for 2–3 minutes.
- Finish with lime juice and garnish with fresh herbs.
Notes
Adjust curry paste to desired spiciness. Avoid overcooking salmon to keep it moist and flaky. Serve with jasmine rice or cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
Keywords: thai curry, salmon, coconut milk, spicy fish, easy dinner