Salmon Coconut Curry
Tender salmon fillets simmered in a creamy Thai coconut curry sauce with crisp vegetables and fresh herbs, served in a shallow bowl for a vibrant and comforting meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
4 salmon fillets
1 can coconut milk (400 ml)
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon brown sugar
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 shallots, thinly sliced
3 kaffir lime leaves
Handful of Thai basil leaves
2 red chili slices
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup bamboo shoots, drained
Instructions
In a large saucepan, heat a small amount of oil over medium heat. Add garlic, ginger, and shallots; sauté until fragrant, about 2 minutes.
Stir in red curry paste and cook for 1 minute to release flavors.
Pour in coconut milk, then add fish sauce, lime juice, and brown sugar. Stir to combine.
Add kaffir lime leaves, bell peppers, and bamboo shoots. Bring the sauce to a gentle simmer.
Place salmon fillets into the simmering curry sauce. Cover and cook for 10-12 minutes until salmon is tender and flaky.
Remove from heat and discard kaffir lime leaves.
Serve salmon fillets in shallow bowls, ladle curry sauce around them.
Garnish with fresh Thai basil leaves and red chili slices for a burst of color and flavor.