Description
Experience the vibrant flavors of Thai-inspired Coconut Curry Salmon, a dish that brings together rich coconut milk and aromatic spices with tender salmon fillets. In just under 30 minutes, you can whip up this nourishing meal that’s perfect for busy weeknights or special gatherings. The creamy curry sauce, combined with fresh vegetables and herbs, creates a delightful balance of textures and tastes that will impress your family and friends alike.
Ingredients
– 4 skinless salmon fillets (about 6 oz each)
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons red curry paste
– 1 cup bell peppers (sliced)
– 1 cup broccoli florets
– 1 cup snap peas
– Fresh cilantro for garnish
Instructions
1. Prepare the vegetables by washing, slicing, and setting aside.
2. In a skillet over medium heat, add oil and cook the salmon fillets for about 3-4 minutes on each side until golden brown. Remove and keep warm.
3. In the same skillet, sauté red curry paste until fragrant. Slowly stir in coconut milk and let it simmer for 5 minutes.
4. Add the vegetables to the sauce and cook for another 3 minutes until tender-crisp.
5. Return the salmon to the skillet, coat with sauce, and garnish with cilantro before serving.
Notes
Feel free to customize with your favorite seasonal vegetables or adjust spice levels according to your taste preferences.
Serve over jasmine rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450
- Fat: 28g
- Carbohydrates: 18g
- Protein: 34g