By Princess Frost
Thai Coconut Salmon Curry
8 steps
Prep:20minCook:20min
Thai Coconut Salmon Curry blends succulent salmon fillets with a rich, creamy coconut broth, heightened by the aromic Thai spices, tangy lime, and a hint of chilly heat. This dish offers a comforting, exotic experience that will transport your taste buds straight to the vibrant heart of Thailand.
Updated at: Wed, 01 May 2024 11:26:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
8
Low
Nutrition per serving
Calories581.2 kcal (29%)
Total Fat45.8 g (65%)
Carbs14.4 g (6%)
Sugars5.2 g (6%)
Protein27.8 g (56%)
Sodium1149.4 mg (57%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4salmon filets
skin removed
1red bell pepper
finely chopped
1baby bok choy
roughly chopped
2 Tbspcoconut oil
1 Tbspunsalted butter
1onion
small, finely chopped
4garlic cloves
minced
1 Tbspgrated ginger
1 ¾ cupsunsweetened coconut milk
full fat
½ cupvegetable broth
3 Tbspthai red curry paste
2 Tbsptomato paste
1 Tbsppeanut butter
2 Tbsplemon juice
or lime
1 Tbspfish sauce
salt
to taste
pepper
to taste
½ tspground coriander
½ tspground cumin
½ tspsweet paprika
1 tspred pepper flakes
basil leaves
for garnish
jasmine rice
steamed, for serving
Instructions
Step 1
Pat salmon dry with a paper towel. Season with salt, pepper and paprika.
Step 2
Heat coconut oil and butter in a large pan over medium-high heat. Sear salmon on each side for 3 to 4 minutes. Remove and set aside.
Step 3
In the same pan, saute onion, garlic and ginger for 2 minutes on low heat until fragrant. Add bell pepper and saute for another 3 minutes.
Step 4
Stir in tomato sauce and curry paste; cook for 1 minute. Add coriander, cumin and red pepper flakes. Season with salt and pepper.
Step 5
Pour in broth and bring to a boil. Add bok choy, fish sauce, and peanut butter. Stir, then add coconut milk and bring to a simmer.
Step 6
Return salmon to the pan, sprinkle with lemon (or lime) juice.
Step 7
Simmer for 3-5 minutes until salmon is cooked and sauce thickens.
Step 8
Remove from heat. Stir in basil leaves. Serve over rice or with naan bread, topped with extra red pepper flakes.
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