Introduction
Thai Coconut Salmon Curry is a fragrant and flavorful dish that brings together the richness of coconut milk, the heat of Thai red curry paste, and the freshness of vegetables like bok choy and red bell pepper. This creamy and spicy curry is balanced with the tender, perfectly seared salmon, creating a comforting meal that’s both satisfying and indulgent. The addition of aromatic spices like cumin, coriander, and paprika, along with a touch of peanut butter, makes this dish complex and deeply flavorful. Paired with steamed Jasmine rice or flatbread, this Thai-inspired curry is perfect for an easy weeknight dinner or a special weekend meal.
Ingredients:
- 4 salmon fillets, skin removed
- 1 red bell pepper, finely chopped
- 1 baby bok choy, roughly chopped
- 2 tbsp coconut oil (or vegetable oil)
- 1 tbsp unsalted butter
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- 1 ¾ cups unsweetened full-fat coconut milk
- ½ cup vegetable broth
- 3 tbsp Thai red curry paste
- 2 tbsp tomato paste
- 1 tbsp peanut butter
- 2 tbsp lemon juice
- 1 tbsp fish sauce
- Salt and black pepper, to taste
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp sweet paprika
- 1 tsp red pepper flakes (optional for extra heat)
- Fresh basil leaves
- Steamed Jasmine rice or flatbread, for serving
Instructions:
Step 1: Season and Sear the Salmon
Pat the salmon fillets dry with a paper towel. Season generously with salt, black pepper, and sweet paprika on all sides.
In a large non-stick frying pan, heat the coconut oil and butter over medium-high heat. Add the salmon fillets and sear them for 3-4 minutes on each side, until golden brown and crispy on the outside but still slightly undercooked inside. Remove the salmon from the pan and set aside.
Step 2: Cook the Aromatics
In the same pan, reduce the heat to low and add the chopped onion, minced garlic, and grated ginger. Sauté for 2 minutes until fragrant. Add the finely chopped red bell pepper and cook for another 3 minutes, stirring occasionally until the vegetables begin to soften.
Step 3: Add the Curry Base
Stir in the tomato paste and Thai red curry paste. Cook for about 1 minute to allow the flavors to develop. Add the ground coriander, cumin, and red pepper flakes (if using), and season with salt and black pepper to taste.
Step 4: Simmer the Sauce
Pour in the vegetable broth and bring the mixture to a boil. Add the chopped baby bok choy, fish sauce, and peanut butter, stirring to combine. Then pour in the coconut milk, reduce the heat, and bring the sauce to a simmer. Allow it to simmer for 3-5 minutes, until the bok choy begins to soften and the sauce thickens slightly.
Step 5: Add the Salmon Back to the Pan
Nestle the seared salmon fillets into the sauce. Sprinkle with lemon juice and let the salmon cook gently in the curry sauce for an additional 3-5 minutes, or until the salmon is fully cooked and the sauce has thickened to your liking.
Step 6: Finish and Serve
Remove the pan from the heat and stir in fresh basil leaves. Serve the salmon curry immediately over steamed Jasmine rice or with flatbread on the side. Garnish with extra red pepper flakes if desired for added heat. Enjoy!
Cooking Note:
- Spice Level: Adjust the level of spice by adding or omitting the red pepper flakes, or adding more curry paste for extra heat.
- Vegetables: Feel free to swap in other vegetables like spinach, zucchini, or snap peas if you don’t have bok choy on hand.
Serving Suggestions:
This Thai Coconut Salmon Curry pairs wonderfully with:
- Steamed Jasmine or Basmati Rice: Perfect for soaking up the rich, flavorful sauce.
- Flatbread or Naan: Great for scooping up the creamy curry and chunks of salmon.
- Fresh Salad: Serve with a refreshing cucumber or green papaya salad to balance the richness of the curry.
- Lime Wedges: A squeeze of lime juice adds a refreshing citrusy finish to the dish.
Tips:
- Salmon Doneness: For perfectly cooked salmon, aim for an internal temperature of 145°F (63°C), or cook until the salmon flakes easily with a fork.
- Coconut Milk: Full-fat coconut milk provides the best creaminess, but if you prefer a lighter option, you can use light coconut milk.
- Peanut Butter: For a more authentic Thai flavor, you can substitute the peanut butter with Thai peanut sauce.
Prep Time:
- 15 minutes
Cooking Time:
- 30 minutes
Total Time:
- 45 minutes
Nutritional Information (per serving):
- Calories: 500 (varies depending on portion size and ingredients)
- Protein: 35 grams
- Sodium: 600 mg
Conclusion:
This Thai Coconut Salmon Curry is a rich, aromatic dish that combines the best of Thai-inspired flavors with perfectly seared salmon. The creamy coconut milk, bold red curry paste, and fresh vegetables create a delicious sauce that pairs beautifully with the tender salmon fillets. With a balance of heat, spice, and refreshing citrus notes, this curry is sure to become a favorite for cozy dinners or special meals. Serve it with rice or flatbread, and savor every bite of this flavorful, comforting dish