30 minute Coconut Thai Salmon Curry
Equipment
- pan
Ingredients
Ingredients
- 1 tablespoon grated ginger
- 4 cloves garlic (small) (minced or finely chopped)
- 3 tablespoons Thai Red Curry Paste
- 1 large Lime ((4 thinly slices of lime to add to the sauce and juice the remaining lime))
- salt (to taste)
- black pepper (to taste)
- 1 tablespoon chili paste
- 2 green thai chili pepper (or 2 dried red chili)
- 1 teaspoon coconut sugar
- 1 can organic full fat coconut cream (unsweetened) (14 ounces)
- 4 fillets salmon (4 to 6 ounces) (skin-on or skinless)
- 3 Thai basil leaves
- 2 tablespoons olive oil (or any neutral oil)
- 1 finely chopped shallot
- 1 tablespoon fish sauce
Instructions
Instructions
- Salt and pepper each salmon fillet.
- In a large pan on medium heat, add olive oil and sear the salmon skin side up for about 1 minute until light golden. Then transfer the salmon to a clean tray and set aside.
- Using the same pan, add 1 tablespoon oil, shallot and ginger and cook until caramelized. Then add the garlic and coconut sugar and cook until garlic gets light golden. Then add the curry paste, chili paste and Thai green chili and fry for 1 minute.
- Then pour the coconut cream (unsweetened) and fish sauce and stir. Allow the sauce to simmer for 2-3 minutes. Add salt and pepper to taste. Then add juice of half a lime and 2-3 lime slices. Add the Thai basil and stir.
- Lower the heat and add each salmon fillet in the sauce and allow to simmer for 4-5 minutes or until salmon is cooked. Serve the curry with some jasmine rice or naan bread!