Description
Experience a symphony of vibrant flavors in this 30-Minute Thai Curry with Salmon. Tender salmon fillets simmer in a creamy coconut sauce enriched with aromatic herbs and spices, making it the perfect dish for busy weeknights or casual gatherings. This quick and satisfying recipe brings freshness to your table while delivering a delightful burst of flavor that will leave everyone craving more.
Ingredients
Scale
- 1 lb fresh skinless salmon fillets, cut into cubes
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste (adjust to taste)
- 1 cup bell peppers, chopped
- 1 cup snap peas
- 1 cup carrots, sliced
- 1/4 cup fresh basil leaves
- 2 tbsp fish sauce
- Juice of 1 lime
Instructions
- Prepare your ingredients by chopping vegetables and cutting the salmon into cubes.
- Heat a splash of oil in a large skillet over medium heat. Add the chopped vegetables and sauté for about five minutes until softened.
- Stir in the Thai red curry paste and cook for an additional minute to release its flavors.
- Pour in the coconut milk and bring to a gentle simmer, cooking for two minutes while stirring occasionally.
- Gently add the cubed salmon to the skillet, cover, and cook for seven minutes or until salmon is opaque and flakes easily.
- Remove from heat and stir in fish sauce and lime juice. Top with fresh basil before serving.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 352
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 68mg
Keywords: Use fresh ingredients for optimal flavor; opt for seasonal vegetables. Adjust spice levels by starting with less curry paste if sensitive to heat. Pair with steamed jasmine rice or rice noodles to soak up the delicious sauce.