Salmon Coconut Curry

Name: Salmon Coconut Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 4 oz Salmon (4 – 6oz pieces of salmon (center cut), skin removed — up to 6); 0 pieces Table Salt (salt); 0 pieces Black Pepper (pepper); 1 tbsp Olive Oil (1-2 tablespoons olive oil, for cooking — up to 2); 1 piece Yellow Onion (1 small yellow onion, thinly sliced); 1 piece Red Bell Pepper (1 red bell pepper, thinly sliced); 4 cloves Garlic (4 cloves garlic, minced); 2 tsp Ginger (2 teaspoons ginger, grated); 2 tbsp Thai Red Curry Paste (2-3 tablespoons red curry paste — up to 3); 1 oz Coconut Milk (1 – 15oz can coconut milk — up to 15); 1 tsp Fish Sauce (1 teaspoon fish sauce); 2 tbsp Coconut Aminos (2 tablespoons coconut aminos); 2 tsp Brown Sugar (2 teaspoons brown sugar); ¼ cup Lime Juice (1/4 cup fresh lime juice); 2 cup Baby Spinach (2 cups baby spinach); ¼ cup Thai Basil (1/4 cup Thai basil leaves, plus more chopped for garnish); 0 pieces Cilantro (cilantro, for garnish); 0 pieces Scallion (sliced green onion, for garnish); 0 pieces Jasmine Rice (jasmine rice, for serving)

Salmon Coconut Curry - Dinner (Thai)

40 minThai

Servings4

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Dairy Free
Pescatarian
Egg Free

Ingredients

For 4 servings

Salmon4 oz · 4 – 6oz pieces of salmon (center cut), skin removed — up to 6
Table Salt0 pieces · salt
Black Pepper0 pieces · pepper
Olive Oil1 tbsp · 1-2 tablespoons olive oil, for cooking — up to 2
Yellow Onion1 piece · 1 small yellow onion, thinly sliced
Red Bell Pepper1 piece · 1 red bell pepper, thinly sliced
Garlic4 cloves · 4 cloves garlic, minced
Ginger2 tsp · 2 teaspoons ginger, grated
Thai Red Curry Paste2 tbsp · 2-3 tablespoons red curry paste — up to 3
Coconut Milk1 oz · 1 – 15oz can coconut milk — up to 15
Fish Sauce1 tsp · 1 teaspoon fish sauce
Coconut Aminos2 tbsp · 2 tablespoons coconut aminos
Brown Sugar2 tsp · 2 teaspoons brown sugar
Lime Juice¼ cup · 1/4 cup fresh lime juice
Baby Spinach2 cup · 2 cups baby spinach
Thai Basil¼ cup · 1/4 cup Thai basil leaves, plus more chopped for garnish
Cilantro0 pieces · cilantro, for garnish
Scallion0 pieces · sliced green onion, for garnish
Jasmine Rice0 pieces · jasmine rice, for serving

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Steps

1Cook the Salmon
2Pat the salmon dry with a paper towel and then season liberally with salt and pepper.
3Heat a large pan over medium-high heat. Once hot, add the olive oil.
4Add the salmon to the pan and cook for 4-5 minutes per side until golden brown, crisp, and the internal temperature reaches 145 degrees. You’ll know the salmon is ready to flip when it can easily be removed from the pan without sticking.
5Remove the salmon from the pan and set aside.
6Make the red curry sauce
7Next, add the sliced peppers and onions to the skillet and sauté for 3-4 minutes until they start to become tender.
8Next, add the garlic, ginger, and red curry paste to the skillet and stir to combine.
9Then, add the coconut milk, brown sugar, lime juice, coconut aminos, and fish sauce to the skillet and stir until well combined.
10Turn the heat to low and let the sauce simmer for around 5 minutes.
11Lastly, stir in the spinach and Thai basil and then add the fish back to the curry sauce to reheat for a few minutes.
12Serve the salmon curry over rice with more fresh herbs and sliced green onion. Enjoy!