Thai Curry with Salmon
Thai Curry with Salmon is a vibrant, flavorful dish that combines tender salmon fillets with a rich coconut curry sauce, making it perfect for busy weeknights or special occasions. With a blend of fresh vegetables and aromatic herbs, this 30-minute meal is not only visually stunning but also packed with nutrition. Serve it over fluffy jasmine rice for a delightful dining experience that transports you straight to Thailand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp Thai red curry paste
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup snap peas
- ¼ cup fresh basil or cilantro, chopped
- Juice of 1 lime
- 2 tsp fish sauce
- 1 cup jasmine rice (for serving)
Instructions
- Prepare jasmine rice according to package directions (about 15 minutes).
- In a large skillet, heat a splash of oil over medium heat. Sauté bell peppers and zucchini for about 3 minutes until softened.
- Stir in the red curry paste for about 1 minute until fragrant, then add the coconut milk and mix well.
- Gently place salmon fillets into the sauce. Cover and cook for 5-7 minutes until the salmon is opaque and flaky.
- Drizzle fish sauce over the dish and squeeze fresh lime juice before serving.
- Garnish with basil or cilantro and serve hot over jasmine rice.
Nutrition
- Serving Size: Approximately 1 bowl (350g)
- Calories: 450
- Sugar: 5g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 75mg
Keywords: For a vegetarian option, substitute salmon with tofu. Feel free to experiment with different vegetables like carrots or green beans.