Thai Salmon Coconut Curry

$To make Thai Salmon Coconut Curry, you will need: - 2 salmon fillets, skinless and boneless - 1 can (400ml) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fish sauce - 1 tablespoon brown sugar - 1 cup vegetable broth - 1 red bell pepper, sliced - 1 cup green beans, trimmed - 1 cup baby spinach - 2 tablespoons fresh lime juice - Fresh basil and cilantro for garnish - Cooked jasmine rice for serving You can swap some ingredients if needed: - Use chicken or tofu instead of salmon. - Swap coconut milk with almond or soy milk for a lighter option. - If you dislike red curry paste, try yellow or green curry paste. - Replace fish sauce with soy sauce for a vegetarian dish. - Use honey instead of brown sugar for a different sweetness. To cook this dish, you will need: - A medium saucepan for the curry. - A cutting board and knife for chopping. - A measuring cup for liquids. - A spatula or spoon for stirring. - A serving bowl for rice and curry. These tools make your cooking easier and help you create a tasty meal. {{ingredient_image_1}} To start, heat a bit of oil in a medium saucepan over medium heat. Add 2 tablespoons of red curry paste. Sauté this for about 1 minute until it smells great. Next, pour in 1 can of coconut milk and 1 cup of vegetable broth. Stir well to mix everything together. Bring this mixture to a gentle simmer. Now, add 1 tablespoon of fish sauce and 1 tablespoon of brown sugar. Stir until the sugar dissolves. This base gives your curry a rich flavor. Once the base is ready, bring the curry to a simmer again. Now, add 1 sliced red bell pepper and 1 cup of trimmed green beans. Cook these for about 5 minutes. You want the vegetables to soften but still have a nice crunch. This step adds color and texture to your dish. Gently add 2 skinless and boneless salmon fillets into the pan. Cook for 5 to 7 minutes. The salmon should be cooked through and flake easily with a fork. After that, stir in 1 cup of baby spinach. Cook until just wilted, which takes about 1 to 2 minutes. This adds a fresh taste. Remove the pan from heat and add 2 tablespoons of fresh lime juice. This brightens all the flavors. Serve your curry over cooked jasmine rice and garnish with fresh basil and cilantro. Enjoy your Thai salmon coconut curry! To make your Thai salmon coconut curry shine, focus on the balance of flavors. Use a good quality red curry paste, as this is your base. The richness of coconut milk adds creaminess. Fish sauce gives a salty kick, while brown sugar adds sweetness. Always taste as you go; adjust with lime juice for brightness. You want a dance of sweet, salty, and spicy. Cook the salmon until it flakes easily with a fork. Start by adding it gently to the simmering curry. Keep the heat medium-low to avoid overcooking. Salmon cooks quickly, so check after 5 minutes. If you prefer a firmer texture, cook it a minute longer. Remember, salmon continues to cook after you take it off the heat. Garnishing adds flair to your dish. Use fresh basil and cilantro for a vibrant touch. They bring a burst of color and flavor. Serve the curry over jasmine rice for a clean look. A lime wedge on the side adds a pop of color. This will impress your guests and make the dish even more inviting. Pro Tips Fresh Ingredients: Using fresh salmon and vegetables elevates the flavor of your curry and enhances its nutritional value. Adjust Spice Level: If you prefer a milder curry, reduce the amount of red curry paste or add more coconut milk to balance the heat. Garnish for Freshness: Adding fresh basil and cilantro not only adds color but also a burst of fresh flavor that complements the dish beautifully. Make it Ahead: This curry can be made in advance and stored in the fridge for up to 2 days, making it a great meal prep option. {{image_2}} You can switch out salmon for other proteins. Chicken works well in this dish. It cooks fast and absorbs flavors nicely. Shrimp is another great choice. It cooks quickly and adds a sweet taste. Tofu is perfect for a plant-based option. It soaks up the curry and gives a nice texture. To make this dish vegan, replace salmon with tofu or tempeh. Use vegetable broth instead of fish sauce. You can also skip the fish sauce altogether. Add more veggies like carrots or zucchini for extra flavor. This makes the curry colorful and fun. If you like heat, add more red curry paste. You can also add sliced fresh chilies. For a milder dish, start with less curry paste. Taste as you cook to find the right heat level. A little lime juice can also help balance the spice. Enjoy your perfect level of heat! After cooking Thai salmon coconut curry, let it cool first. Place leftovers in an airtight container. You can store it in the fridge for up to three days. This keeps the flavors fresh and tasty. To reheat, use a medium saucepan over low heat. Add a splash of water or broth if it seems thick. Heat until it's warm, stirring gently. You can also use the microwave. Heat in a microwave-safe bowl for about 1-2 minutes, stirring halfway through. If you want to save the curry for later, freezing works great. Portion it into freezer-safe containers. Leave some space at the top, as it may expand when frozen. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. You can serve Thai Salmon Coconut Curry with cooked jasmine rice. This rice soaks up the curry's rich flavors well. You might also try serving it with quinoa for a nutty taste. A side of steamed broccoli or a fresh salad adds a nice crunch. Fresh herbs like basil or cilantro on top can brighten the dish. Yes, you can make this curry in advance. It tastes great after sitting for a while. Store it in an airtight container in the fridge. It will stay fresh for about three days. When you are ready to eat, just reheat it on the stove. Add a splash of vegetable broth to keep it creamy. Coconut milk has both good and bad aspects. It is creamy and full of flavor. It has healthy fats that give you energy. But it also has a lot of calories. Use it in moderation. Balance it with fresh veggies and lean proteins for a healthy meal. This blog post covered everything you need for a tasty Thai Salmon Coconut Curry. You learned about the key ingredients and how to swap them if needed. I shared handy tips to make your dish flavorful and beautiful. We discussed variations for different tastes and how to store leftovers. Involve your senses and enjoy the cooking process. With practice, your curry will be a go-to meal! Now, dive into the kitchen and create your delicious dish!$

Thai Salmon Coconut Curry

A flavorful and creamy curry featuring salmon, coconut milk, and fresh vegetables.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Thai

Servings 2

Calories 450 kcal

Ingredients

2 fillets salmon, skinless and boneless
1 can coconut milk (400ml)
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
1 cup vegetable broth
1 whole red bell pepper, sliced
1 cup green beans, trimmed
1 cup baby spinach
2 tablespoons fresh lime juice
to taste fresh basil for garnish
to taste cilantro for garnish
as needed cooked jasmine rice for serving

Instructions

In a medium saucepan, heat a bit of oil over medium heat. Add the red curry paste and sauté for about 1 minute until fragrant.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the fish sauce and brown sugar, continuing to stir until the sugar has dissolved.
Bring the curry to a simmer again, then introduce the sliced red bell pepper and green beans. Cook for about 5 minutes until the vegetables start to soften.
Gently add the salmon fillets into the pan. Cook for 5-7 minutes or until the salmon is cooked through and flakes easily with a fork.
Stir in the baby spinach and cook until just wilted, about 1-2 minutes.
Remove from heat, then add the lime juice to brighten the flavors.
Serve over a bed of jasmine rice and garnish with fresh basil and cilantro.

Notes

Serve with jasmine rice for a complete meal.

Keyword coconut, curry, salmon, Thai