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Coconut Thai Salmon Curry
Zoey

30 minute Coconut Thai Salmon Curry

If you’ve been craving a meal that walks the line between comfort food and coastal getaway, Coconut Thai Salmon Curry is bound to become your new favorite. You get that silky, rich coconut sauce swirling with gentle heat, tender salmon just flaking apart, and pops of citrus and herbs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Thailand
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon grated ginger
  • 4 cloves garlic (small) (minced or finely chopped)
  • 3 tablespoons Thai Red Curry Paste
  • 1 large Lime ((4 thinly slices of lime to add to the sauce and juice the remaining lime))
  • salt (to taste)
  • black pepper (to taste)
  • 1 tablespoon chili paste
  • 2 green thai chili pepper (or 2 dried red chili)
  • 1 teaspoon coconut sugar
  • 1 can organic full fat coconut cream (unsweetened) (14 ounces)
  • 4 salmon fillets (4 to 6 ounces) (skin-on or skinless)
  • 3 Thai basil leaves
  • 2 tablespoons olive oil (or any neutral oil)
  • 1 finely chopped shallot
  • 1 tablespoon fish sauce

Equipment

  • large pan

Method
 

Instructions
  1. Salt and pepper each salmon fillet.
  2. In a large pan on medium to heat heat, add olive oil and sear the salmon skin side up and sear for about 1 minute until light golden. Then transfer the salmon to a clean tray and set aside.
  3. Using the same pan you seared the salmon, add 1 tablespoon oil, shallot and ginger and cook until carmelized. Then add the garlic and coconut sugar and cook until garlic gets light golden. Then add the curry paste, chili paste and and Thai green chili and fry for 1 minute.
  4. Then pour the coconut cream (unsweetened) and fish sauce and stir. Allow the sauce to simmer for 2-3 minutes. Add salt and pepper to taste. Then add juice of half a lime and 2-3 lime slices. Add the Thai basil and stir.
  5. Lower the heat and add each salmon fillet in the sauce and allow to simmer for 4-5 minutes or until salmon is cooked. Serve the the curry with some jasmine rice or naan bread!

Notes

Leftovers somehow taste even better—let the sauce meld overnight and you’re in for a serious treat the next day.