Thai Inspired Salmon Curry

Savory, sweet and it comes together in just a few minutes.

***Serves 4




Preheat the oven to 350F.

Cook the jasmine rice to the instructions on the package. Keep warm until you are ready to serve. 

On a baking sheet lined with parchment paper, lay out the salmon fillets making sure to remove any bones. Season the salmon with a little oil, salt, and pepper. Bake in the oven for around 10-12 minutes or until the salmon reaches 135-140F internally. Set aside until you are ready to serve. 

While the salmon cooks: In a large pan on medium heat, add 2 tbsp of oil and the shallots. Season with a little salt and pepper then fry the shallots until translucent. Add the bell peppers and sauté till they begin to soften. Next add the red curry paste, garlic, ginger, red chili flake, and palm sugar. Sauté until fragrant for about 1 minute then add the coconut milk. Add the fish sauce, lime juice, a handful of Thai basil, and a handful of chopped cilantro. Bring to a gentle simmer and season with salt and pepper. Reduce the sauce until thickened. Taste and adjust the seasoning to your liking. 

Turn off the heat then add more cilantro, basil, and the green onion. Add the cooked salmon to the curry and cover in the sauce.

Serve the salmon over jasmine rice and top with the curry sauce. Garnish with green onion and a lime wedge. 



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