Thai Coconut Salmon Curry
Salmon cloaked in a creamy coconut broth infused with aromatic Thai spices, tangy lime, and the subtle heat of chili peppers.
Equipment
Ingredients
- 4 salmon fillets skin removed
- 1 red bell pepper finely chopped
- 1 baby Bok choy roughly chopped
- 2 tbsp coconut oil or vegetable oil
- 1 tbsp unsalted butter
- 1 small onion finely chopped
- 4 garlic cloves minced
- 1 tbsp grated ginger
- 1 ¾ cups unsweetened coconut milk full fat
- ½ cup vegetable broth
- 3 tbsp Thai red curry paste
- 2 tbsp tomato paste
- 1 tbsp peanut butter
- 2 tbsp lemon juice
- 1 tbsp fish sauce
- salt
- black pepper
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp sweet paprika
- 1 tsp red pepper flakes
- basil leaves
- steamed Jasmine rice or flatbread for serving
Instructions
- Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.
- Heat coconut oil and butter in a large non-stick frying pan over medium high heat. Add the salmon fillets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.
- In the same pan, add onion, garlic and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper, cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cook for 1 minute. Add coriander, cumin and red pepper flakes. Season with salt and pepper. Pour broth and bring to a boil.
- Add Bok choy, fish sauce and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.
- Nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3-5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Remove from heat.
- Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!
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