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Coconut Thai Salmon Curry
Benchi

30 minute Coconut Thai Salmon Curry

A warming dish that floods your senses with spicy aromatics, creamy sauce, and silky tender fish—all without demanding a free afternoon.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Thailand
Ingredients Equipment Method

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 sliced 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 (14 ounces) organic full fat coconut cream (unsweetened)
  • 4 (4 to 6 ounces) salmon fillets (skin-on or skinless)
  • 3 Thai basil leaves
  • 2 tablespoons olive oil (or any neutral oil)
  • 1 finely chopped shallot
  • 1 tablespoon fish sauce

Equipment

  • large pan

Method
 

Instructions
  1. Salt and pepper each salmon fillet.
  2. 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.
  3. 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 the garlic gets light golden. Then add the curry paste, chili paste, and Thai green chili and fry for 1 minute.
  4. Then pour in the coconut cream 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.
  5. Lower the heat and add each salmon fillet into the sauce and allow to simmer for 4-5 minutes or until the salmon is cooked. Serve the curry with some jasmine rice or naan bread!