Thai Salmon Curry Recipe

Name: Thai Salmon Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs fresh salmon fillets; 1 (14 ounce) can light unsweetened coconut milk; 1 tablespoon grated ginger; 1 tablespoon palm sugar or 1 tablespoon brown sugar; 2 tablespoons fish sauce; 1 -3 tablespoon red curry paste (you choose how much); 1/2 lime (juice of, no seeds); 1/4 cup chopped fresh basil; 2 tablespoons chopped fresh cilantro; minced Thai chile (optional; as many as you prefer); 3 cups steamed jasmine rice (or other type of rice)

Servings: persons

1 1/2 lbs fresh salmon fillets
1 (14 ounce) can light unsweetened coconut milk
1 tablespoon grated ginger
1 tablespoon palm sugar or 1 tablespoon brown sugar
2 tablespoons fish sauce
1 -3 tablespoon red curry paste (you choose how much)
1/2 lime (juice of, no seeds)
1/4 cup chopped fresh basil
2 tablespoons chopped fresh cilantro
minced Thai chile (optional; as many as you prefer)
3 cups steamed jasmine rice (or other type of rice)

1
Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
2
Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice.
3
Use a whisk to blend it until it is smooth.
4
Bring the coconut milk to a boil and add the fish.
5
Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish).
6
Sprinkle curry with chopped basil and cilantro.
7
Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving.
8
Ladle into bowls over steamed jasmine rice.

895

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lbs fresh salmon fillets, 1 (14 ounce) can light unsweetened coconut milk, 1 tablespoon grated ginger, 1 tablespoon palm sugar or 1 tablespoon brown sugar, and more.

Yes, Thai Salmon Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Salmon Curry

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