Description
This Salmon Coconut Curry is a flavorful and creamy dish combining tender salmon with a rich Thai red curry coconut sauce. Cooked in a skillet, it features fresh vegetables like broccolini and carrots, enhanced with aromatic herbs such as basil and cilantro for a vibrant, satisfying meal ready in just 35 minutes.
Ingredients
Seafood
- 1 pound fresh salmon
- Salt & pepper (to taste)
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Aromatics & Vegetables
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup matchstick cut carrots
- 1 heaping cup chopped broccolini
Sauces and Pastes
- 2 heaping tablespoons Thai red curry paste
- 1/2 teaspoon fish sauce (optional but recommended)
- 1 (13.5 ounce) can full-fat coconut milk
Seasonings & Herbs
- 1/2 teaspoon brown sugar
- 1 teaspoon lime juice
- 2 tablespoons torn or chopped fresh basil
- 2 tablespoons chopped fresh cilantro
Instructions
- Prepare the salmon: Cut the salmon into four equal pieces. Pat both sides dry with paper towels and season generously with salt and pepper to enhance flavor and help form a nice crust during cooking.
- Heat the skillet: Add olive oil and butter to a skillet over medium-high heat. Allow the skillet sufficient time to heat up fully so the salmon will sear properly without sticking.
- Cook the salmon: Place the salmon pieces skin-side down in the skillet and cook for 5 minutes. Flip the pieces carefully and cook for an additional 2-3 minutes until the salmon is almost fully cooked. If the fish sticks to the pan, wait a bit longer until it releases naturally to avoid tearing.
- Remove salmon: Transfer the salmon to a plate. If you prefer not to eat the skin, gently slide it off before proceeding.
- Prepare for sauce: Spoon out excess oil from the skillet, leaving about one tablespoon behind to sauté the aromatics.
- Sauté aromatics: Add the chopped onion to the skillet and sauté for about 3 minutes until lightly browned. Stir in minced garlic and Thai red curry paste and cook together for 1 minute to release their aromas and develop flavor.
- Add liquids and vegetables: Pour in fish sauce (if using), coconut milk, and sprinkle in brown sugar. Stir to combine, then add the matchstick carrots and chopped broccolini. Let the mixture simmer gently for about 5 minutes or until the vegetables are tender but still crisp.
- Finish the curry: Stir in lime juice for brightness, then return the salmon pieces to the skillet. Warm through for a couple of minutes, tasting and adjusting seasoning with additional salt and pepper if necessary. Finally, sprinkle with fresh torn basil and chopped cilantro before serving immediately.
Notes
- Fish sauce is optional but adds a depth of umami typical to Thai curries.
- Do not force the salmon off the pan if it sticks; letting it release naturally prevents breakage.
- You can substitute broccolini with broccoli or green beans if unavailable.
- Adjust the curry paste quantity to control the heat level according to your preference.
