Coconut Curry Salmon is a 30-minute ONE-PAN dinner with easy elements and daring flavors! This Thai-inspired recipe options crimson curry coconut milk sauce and greens (bell pepper and spinach). It is dairy-free, gluten-free, Pescatarian, full of veggies and protein, and fiber-rich.
Thai-inspired coconut curry salmon
Pan-seared salmon with creamy crimson curry coconut milk sauce and greens is the last word consolation meals with wholesome elements. Every thing is made in half-hour in a single pot. This flavorful recipe options full-fat coconut milk, Thai crimson curry paste, fish sauce, honey, and freshly squeezed lemon juice. I added spinach, bell pepper, and bananas, however you should utilize any of your favourite veggies, equivalent to broccoli, snow peas, snap peas, mushrooms, and extra. This Thai-inspired salmon coconut curry makes use of fundamental elements and is ideal for busy household weeknights. For those who take pleasure in Thai flavors, do not miss my Thai crimson curry rooster noodle soup, selfmade Thai basil beef, and meatless Thai zucchini noodles.
Primary elements
- Salmon is very nutritious, wealthy in protein, and wholesome omega-3 fatty acids. It is low in saturated fats and a great supply of nutritional vitamins and minerals.
- Bell pepper. I used 1 giant crimson bell pepper. It blends completely with the opposite colours on this Thai salmon curry. You too can use inexperienced, yellow, or orange bell peppers.
- Greens. I used contemporary spinach. You too can use frozen spinach – thawed and drained of any liquid. Or, use kale or arugula.
- Bananas. I used 2 sliced giant bananas. Not solely do they add sweetness, however in addition they assist thicken the sauce.
- Coconut milk. I used a complete can (14 oz) of full-fat unsweetened coconut milk. You too can use the lite model.
- Thai crimson curry paste. I like utilizing Thai Kitchen crimson curry paste.
- Fish sauce. Once more, Thai Kitchen is my favourite model of fish sauce.
- Honey – you solely want 1 tablespoon of it since a number of sweetness will come from bananas. You too can use brown sugar.
- Lemon. Use the freshly squeezed juice of 1 lemon – it is a lot better than the bottled form!
- Seasonings embody salt, freshly floor black pepper, and crimson pepper flakes.
- Olive oil is used for pan-searing salmon.
What sort of salmon to make use of
- Particular person salmon fillets. These will be bought contemporary or frozen. They often do not have pores and skin on. They’re individually reduce, and often, every fillet represents one serving.
- Massive salmon fillets often have pores and skin on them. It is nice for serving a crowd. You possibly can slice a big salmon fillet into smaller fillets. For this recipe, I bought 1.7 kilos of a big, skin-on salmon fillet and sliced it into 4 smaller fillets.
What sort of coconut milk to make use of
- Full-fat, unsweetened coconut milk is what I used. It offers creaminess and richness to the salmon curry.
- Gentle, unsweetened coconut milk will work nice, too, as a result of the coconut milk sauce will thicken regardless (due to the sliced bananas).
Is Thai salmon curry spicy?
I take advantage of Thai crimson paste by Thai Kitchen model, and it is gentle in taste, particularly when mixed with creamy coconut milk. Different manufacturers of crimson curry paste is perhaps spicier.
Cooking suggestions
- Pat dry salmon with paper towels to make sure a pleasant sear. You need salmon to sear within the skillet as an alternative of steaming.
- Rub olive oil and seasonings (salt and pepper) everywhere in the salmon BEFORE including it to the new skillet. This can assist forestall salmon from sticking to the underside of the pan when seared.
- Warmth the skillet for two minutes on medium warmth earlier than including the cooking oil and salmon. This can assist the skillet get sizzling sufficient so the salmon sears properly with out getting caught to the underside of the pan.
Substitutions, Variations, and Add-Ins
- Veggies. Creamy salmon curry with coconut milk pairs fantastically with every kind of greens. My favorites are spinach, bell peppers, snow peas, snap peas, and mushrooms. You too can add broccoli, chopped carrots, chopped asparagus, inexperienced peas, cauliflower, inexperienced beans, or candy potatoes.
- What can you employ as an alternative of bananas? Mangos are wonderful in a coconut milk sauce!
- Nuts and seeds. Cashews and peanuts are the apparent selections. Sesame seeds additionally add a pleasant, nutty taste.
- Honey will be changed with brown sugar or maple syrup.
- Different seafood you should utilize on this recipe is shrimp or scallops.
Storage suggestions for Thai salmon curry
- Fridge. Retailer the leftovers refrigerated in an hermetic container for as much as 3 days.
- Freezer. I don’t advocate freezing this dish.
- Reheat on the stovetop. Add the leftover coconut curry salmon to a high-sided pan or skillet, add a small quantity of water or coconut milk, and reheat on low-medium warmth.
- Equally, reheat within the microwave oven. Add further liquid (water or coconut milk) to skinny out the sauce. Reheat for 1 minute, stir, style, and proceed reheating in 30-second increments.
What to serve with it
- Rice or quinoa. Coconut curry salmon is scrumptious with white rice (basmati or jasmine rice), brown rice, or quinoa.
- Noodles. You too can serve it with ramen noodles or rice noodles.
Different Thai-inspired recipes you would possibly like
- Thai Purple Curry Rooster Noodle Soup
- Thai Basil Beef with Spinach, Bell Peppers, and Cashews
- Meatless Thai Zucchini Noodles with Toasted Sesame Seeds
Different Asian-inspired salmon recipes
- Asian Salmon and Noodles with Mushrooms and Snow Peas
- Honey Sesame Salmon with Rice Noodles and Asparagus
- Asian Glazed Salmon with Pasta and Mango Peach Salsa
Thai-inspired Coconut Curry Salmon (30 Minutes, ONE-PAN)
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Coconut Curry Salmon is a 30-minute ONE-PAN dinner with easy elements and daring flavors! This Thai-inspired recipe options crimson curry coconut milk sauce and greens (bell pepper and spinach). It is dairy-free, gluten-free, Pescatarian, full of veggies and protein, and fiber-rich.
Servings 4
Energy 733kcal
Components
Salmon
- 1.7 lb salmon fillets (4 fillets)
- ¼ teaspoon salt
- ¼ teaspoon freshly floor black pepper
- 3 tablespoons olive oil divided
Purple Curry Coconut Milk Sauce
- 1 giant crimson bell pepper thinly sliced
- 1 tablespoon olive oil
- 14 oz full-fat unsweetened coconut milk
- 2 tablespoons crimson curry paste
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 2 tablespoons lemon juice
- 5 oz contemporary spinach
- 2 giant bananas sliced
Garnish
- lemon slices
- chopped contemporary parsley
Directions
Sear salmon on stovetop
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Warmth a big, high-sided skillet (I used forged iron) over medium warmth for about 2 minutes to warmth it.
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I used salmon fillets with skin-on. Season the highest of the salmon with salt and freshly floor black pepper, utilizing 1 tablespoon of olive oil to rub the seasonings on prime of the fish (don’t season the pores and skin half).
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Add 2 tablespoons of olive oil to the new skillet. Add salmon fillets pores and skin facet up (flesh facet down) and prepare dinner undisturbed on medium-high warmth for 4 minutes.
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Utilizing a large spatula, fastidiously flip the salmon fillets to the opposite facet, pores and skin facet down. Cook dinner for five extra minutes on medium warmth. Take away from warmth.
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Rigorously slide a large spatula between every salmon fillet and the pores and skin to separate the flesh from the pores and skin fastidiously. Take away salmon (with out pores and skin) to a plate.
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Take away skins from the skillet. You possibly can eat them later or discard them in case you don’t love them.
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Wipe the skillet clear with paper towels, eliminating all burned bits.
Cook dinner bell pepper
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Add thinly sliced bell pepper and 1 tablespoon of olive oil to the identical, now empty, skillet, and prepare dinner the bell pepper for about 4 minutes, sometimes stirring, on medium warmth, till a little bit bit charred. Take away the cooked bell pepper to the plate.
Make crimson curry coconut milk sauce
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To the identical, now empty, skillet, add coconut milk, crimson curry paste, fish sauce, honey, and lemon juice. Cook dinner, always stirring, on medium warmth, for about 5 minutes till all of the elements mix and the coconut milk sauce has an excellent consistency.
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Add contemporary spinach and proceed cooking, stirring, till it wilts utterly.
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Add sliced bananas and cooked sliced bell peppers. Stir to mix.
Meeting
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Return the cooked salmon to the skillet with the crimson curry coconut milk sauce and reheat.
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When serving, garnish with contemporary lemon slices and chopped parsley.
Notes
- Full-fat, unsweetened coconut milk is what I used. It offers creaminess and richness to the salmon curry.
- Gentle, unsweetened coconut milk will work nice, too, as a result of the coconut milk sauce will thicken regardless (due to the sliced bananas).
What to serve with it?
- Rice. White rice (basmati or jasmine), brown rice, or quinoa.
- Noodles. You too can serve it with ramen noodles or rice noodles.
Vitamin
Energy: 733kcal | Carbohydrates: 31g | Protein: 43g | Fats: 51g | Saturated Fats: 25g | Polyunsaturated Fats: 7g | Monounsaturated Fats: 16g | Ldl cholesterol: 106mg | Sodium: 629mg | Potassium: 1758mg | Fiber: 6g | Sugar: 19g | Vitamin A: 5910IU | Vitamin C: 75mg | Calcium: 94mg | Iron: 5mg
