Salmon in a Thai-Inspired Rich Red Coconut-Curry Sauce

Flaky salmon cooked in a rich red curry sauce is a wonderful dish, packed with flavor and nutrients. Thai cooking is always filled with so many different and complex flavors that you can’t get enough.

Mixing in some shredded vegetables makes the salmon curry the perfect healthy dinner. Add in any veggies you would like to make this salmon red curry recipe fit your tastes. Pour it over a bowl of rice, which will soak up all the yummy and flavorful curry flavors.

You can enjoy this scrumptious salmon recipe the next day, but you can also shred the fish over a bit of a salad instead.

How To Make Healthy and Warming Salmon Red Curry

Separate the salmon into individual filets, and pat them dry. This will make them nice and crispy. Add a bit of salt and pepper to each side of the salmon filets.

Put a pan over medium-high heat, and melt some butter and oil. Shred or dice your vegetables of choice into small pieces for faster cooking. Once the pan’s hot, place the salmon with the skin-side down onto the pan. Let it cook for 5 minutes, then flip it to cook for 3 minutes.

Remove the salmon from the skillet and take out some of the oil from the pan. Toss the onions in and cook them until slightly brown. Add in the curry paste and garlic, and cook it for a minute or until fragrant.

Pour the coconut milk, fish sauce, sugar, and veggies into the pan. Heat the pan until the mix gets to a rolling boil or bubbling, and let it cook for 5 minutes. You can cook it for longer if you want the veggies to be softer.

Squeeze in some lime juice, and place the fish into the pan again. Give the curry a taste and add in more seasonings if you like. Wait until the fish is fully cooked, and add a bit of cilantro on top.

Serve your salmon curry on a bed of fresh rice, and you’re good to go!

Summary

This savory salmon coconut curry is a Thai-inspired comfort food simmered in a rich creamy broth. The pan-seared salmon is so tender and pairs perfectly with a side of Jasmine rice.