Thai-Inspired Coconut Curry Salmon

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Thai-Inspired Coconut Curry Salmon – Easy 30-Minute One-Pan Recipe

Introduction:

This Thai-Inspired Coconut Curry Salmon is a vibrant, one-pan dish that brings together the rich flavors of Thailand in just 30 minutes. With a creamy coconut base, the boldness of red curry, and the zesty brightness of lime, this dish is perfect for a quick yet gourmet meal. Whether you’re craving something spicy, creamy, or just wholesome, this curry has it all. Plus, it’s packed with nutrient-rich ingredients like salmon, spinach, and peppers, making it a healthy choice for your busy weeknights. Serve it with jasmine rice or warm naan to complete the experience, and you’ll feel like you’ve taken a culinary trip to Thailand without ever leaving your kitchen.

Ingredients:

  • 4 salmon fillets (about 6 oz each)
  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 can coconut milk (14 oz)
  • 1/2 cup vegetable or chicken broth
  • 2 tbsp fish sauce (optional, for deeper umami flavor)
  • 1 tbsp lime juice (freshly squeezed)
  • 2 tsp brown sugar
  • 2 cups fresh spinach
  • 1 tbsp fresh cilantro, chopped (for garnish)
  • Lemon or lime wedges (for garnish)
  • Salt and pepper, to taste

Preparation:

Step 1: Sear the Salmon

Start by seasoning the salmon fillets with a pinch of salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the salmon fillets skin-side down in the pan. Let them cook for about 3-4 minutes per side, until they develop a nice golden-brown crust and the skin becomes crispy. Once seared, remove the salmon from the skillet and set aside on a plate.

Step 2: Cook the Aromatics

In the same skillet, add the thinly sliced onion and red bell pepper. Sauté for about 3-4 minutes, allowing them to soften and begin to caramelize slightly. Next, stir in the minced garlic and freshly grated ginger. Sauté for another 1-2 minutes, making sure the garlic and ginger don’t burn but release their fragrance. Stir in the red curry paste, coating the vegetables and allowing the paste to toast for about a minute.

Step 3: Make the Curry Sauce

Pour in the can of coconut milk, ensuring that the creamy part blends smoothly. Add in the broth (either vegetable or chicken, depending on your preference), fish sauce (if using for that deep umami kick), lime juice, and brown sugar. Stir the mixture well to combine all the ingredients. Bring the sauce to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld together and the sauce to slightly thicken.

Step 4: Add Spinach & Return Salmon

Once the sauce is simmering, stir in the fresh spinach, allowing it to wilt into the sauce. This should take only a minute or two. Return the seared salmon fillets to the skillet, nestling them into the sauce. Spoon some of the curry sauce over the top of the salmon fillets. Let everything simmer together for an additional 3-4 minutes, or until the salmon is cooked through to your desired doneness.

Step 5: Garnish and Serve

Remove the skillet from the heat. Garnish the dish with freshly chopped cilantro for an herbaceous finish. Serve the salmon with lemon or lime wedges on the side for an extra burst of acidity. This dish pairs beautifully with fragrant jasmine rice or warm naan to soak up the rich, flavorful curry sauce.

COOKING Note:

If you prefer your curry to be on the spicier side, feel free to add an extra tablespoon of red curry paste or even a chopped chili pepper into the aromatics. You can also substitute kale or bok choy for spinach if you want a heartier green. For those who don’t eat fish, chicken or tofu can easily be swapped for the salmon while keeping the rest of the recipe the same.

Serving Suggestions:

This curry is perfect when served with:

  • Steamed jasmine rice or brown rice to soak up all the sauce
  • Naan or flatbread for dipping into the rich coconut curry
  • A side of roasted or stir-fried vegetables, such as broccoli or snap peas, for extra nutrition
  • A refreshing Thai cucumber salad to balance the richness of the dish

Tips:

  1. Salmon doneness: Be careful not to overcook the salmon. Once it’s flaky and opaque, it’s ready. Overcooking can cause it to dry out.
  2. Curry paste intensity: Different brands of red curry paste vary in spice levels, so adjust to taste.
  3. Vegetable variations: You can swap out spinach for other greens like kale or Swiss chard. Alternatively, throw in mushrooms, snap peas, or zucchini for added texture and flavor.
  4. Fish sauce: While optional, the fish sauce adds a salty, savory depth to the curry. If you’re not a fan, feel free to skip it or substitute it with soy sauce for a similar umami boost.
  5. Meal prep: This dish reheats wonderfully, making it an excellent option for meal prep. Just keep the salmon and sauce separate when storing, and reheat gently.

Prep Time:

  • 10 minutes

Cooking Time:

  • 20 minutes

Total Time:

  • 30 minutes

Nutritional Information (per serving):

  • Calories: 460 kcal
  • Protein: 35g
  • Sodium: 850mg (depending on fish sauce usage)

Conclusion:

In just 30 minutes, you can transport your taste buds to Thailand with this delicious, one-pan Thai-Inspired Coconut Curry Salmon. The balance of spice, creaminess, and freshness makes this dish perfect for those nights when you want something healthy yet indulgent. Whether you’re hosting friends or cooking for family, this salmon curry will impress with its complex flavors and vibrant colors.

FAQ:

1. Can I use other fish instead of salmon? Yes! Cod, halibut, or even tilapia would be wonderful in this curry. Just adjust the cooking time depending on the thickness of the fish.

2. Can I make this dish vegetarian? Absolutely. You can swap the salmon for tofu or even chickpeas for a plant-based version. You may also want to use vegetable broth instead of chicken broth to keep it vegetarian.

3. Can I freeze the leftovers? While the salmon is best enjoyed fresh, the curry sauce can be frozen. Store it in an airtight container for up to 3 months. When you’re ready to eat it, simply thaw and reheat, then cook up some fresh salmon to serve with it.

4. How can I make this dish spicier? For more heat, you can add extra red curry paste or toss in some sliced chili peppers while sautéing the onions and bell peppers.

5. Can I use light coconut milk? Yes, you can substitute regular coconut milk with light coconut milk if you prefer a lower-calorie option. However, keep in mind that the sauce will be thinner and less rich.

If you’re eager to explore a wider variety of mouthwatering recipes, you can click here to uncover a collection of dishes that suit every palate. Whether you’re in the mood for quick and easy meals or something more elaborate, you’ll find plenty of inspiration to elevate your cooking experience!