Thai Coconut Salmon Curry

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.