Description
A quick and flavorful Coconut Thai Salmon Curry that brings the taste of Thailand to your dinner table in just 30 minutes.
Ingredients
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 3 tablespoons Thai red curry paste
- 1 large lime (juice of half plus 4 thin slices)
- Salt (to taste)
- Black pepper (to taste)
- 1 tablespoon chili paste
- 2 green Thai chili peppers (or 2 dried red chilies)
- 1 teaspoon coconut sugar
- 1 can organic full fat coconut cream (14 ounces)
- 4 salmon fillets (4 to 6 ounces each)
- 3 Thai basil leaves
- 2 tablespoons olive oil
- 1 finely chopped shallot
- 1 tablespoon fish sauce
Instructions
- Season each salmon fillet generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Place the salmon skin side up and sear for about 1 minute until light golden. Transfer to a tray and set aside.
- Add another tablespoon of oil to the pan along with shallot and grated ginger. Cook until caramelized.
- Add minced garlic and coconut sugar, cooking until the garlic turns light golden.
- Incorporate Thai red curry paste, chili paste, and green chilies into the pan, frying for 1 minute to bloom the spices.
- Pour in the coconut cream and fish sauce, stirring and allowing to simmer gently for 2-3 minutes, seasoning with salt and pepper.
- Squeeze the juice of half a lime into the sauce and add lime slices. Stir in the Thai basil leaves.
- Reduce heat and place each salmon fillet into the sauce, simmering for 4-5 minutes, or until cooked through.
Notes
Adjust the heat according to your taste by modifying the amount of chili paste. Garnish with extra Thai basil or fried shallots for added texture.
