Description
A delicious and easy coconut curry salmon recipe that is packed with flavor.
Ingredients
Scale
- 4 fillets salmon (about 6 ounces each)
- 1 can coconut milk (13 oz)
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cups vegetable broth
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup snap peas
- 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
- Salt, to taste
Instructions
- Gather all your ingredients, ensuring they’re prepped (chopped vegetables, sliced salmon).
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Stir in the red curry paste and sauté for 1-2 minutes until fragrant.
- Slowly add the coconut milk, stirring to combine with the curry paste.
- Pour in the vegetable broth, fish sauce, and brown sugar. Bring the mixture to a gentle simmer.
- Once simmering, add the sliced red bell pepper, zucchini, and snap peas. Cook for 5 minutes until the vegetables are tender.
- Gently nestle the salmon fillets into the curry mixture, skin-side down. Cover and simmer for 8-10 minutes until the salmon is cooked through.
- Once the salmon is flaky, stir in the fresh lime juice and add salt to taste.
- Remove from heat and garnish with fresh cilantro before serving.
Notes
- This dish pairs well with cooked rice or quinoa for a complete meal.
- Adjust the level of curry paste based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg