Description
Savor rich Thai coconut salmon curry, a luxurious blend of oceanic elegance and aromatic spices. Silky coconut milk and tender salmon dance with complex herbs, delivering a balanced journey through Southeast Asian culinary landscapes you’ll crave again and again.
Ingredients
Scale
Main Protein and Vegetables:
- 4 salmon fillets, skin removed
- 1 red bell pepper, finely chopped
- 1 baby bok choy, roughly chopped
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 1 tablespoon grated ginger
Cooking Fats and Liquid Ingredients:
- 2 tablespoons coconut oil or vegetable oil
- 1 tablespoon unsalted butter
- 1 ¾ cups unsweetened coconut milk (full fat)
- ½ cup vegetable broth
- 2 tablespoons lemon juice
- 1 tablespoon fish sauce
Spices, Pastes, and Seasonings:
- 3 tablespoons Thai red curry paste
- 2 tablespoons tomato paste
- 1 tablespoon peanut butter
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon sweet paprika
- 1 teaspoon red pepper flakes
- Salt and black pepper to taste
- Basil leaves, for garnish
- Steamed jasmine rice or flatbread, for serving
Instructions
- Thoroughly desiccate salmon fillets using a pristine kitchen towel, then meticulously season with kosher salt, freshly ground black pepper, and vibrant paprika.
- Warm a blend of coconut oil and unsalted butter in a capacious skillet over medium-high temperature. Expertly sear salmon pieces for 3-4 minutes per side until golden, then relocate to a temporary plate.
- Utilizing the identical skillet, reduce heat to low and gently sweat finely chopped onions, minced garlic, and grated ginger until aromatically released, approximately 2 minutes.
- Introduce diced bell peppers and continue sautéing for an additional 3 minutes until vegetables soften slightly.
- Incorporate tomato and curry pastes, stirring vigorously to integrate flavors. Toast spices including ground coriander, cumin, and crushed red pepper flakes for one minute, enhancing their essential oils.
- Stream chicken or vegetable broth (236 milliliters or 8 fluid ounces) into the skillet, allowing liquid to reach a gentle boil. Cascade chopped bok choy, fish sauce, and creamy peanut butter, stirring consistently.
- Pour full-fat coconut milk (400 milliliters or 14 fluid ounces), reducing heat to create a luxurious simmer.
- Carefully reintroduce seared salmon fillets, drizzling with fresh lemon juice. Allow to poach gently for 3-5 minutes until fish is perfectly cooked and sauce reaches desired consistency.
- Remove from heat, delicately fold in fresh basil leaves. Serve atop steamed jasmine rice or accompanied by crusty artisan bread, garnishing with additional red pepper flakes for enthusiasts of gentle heat.
Notes
- Prep salmon carefully by patting dry and seasoning generously to ensure maximum flavor absorption and perfect searing.
- Searing salmon in coconut oil and butter creates a golden crust while keeping the fish tender and adding rich, nutty undertones.
- Building depth of flavor starts with slowly sautéing aromatics like onion, garlic, and ginger to release their essential oils and create a robust base.
- Balancing spices and pastes is crucial – toast curry and tomato pastes briefly to intensify their complex flavors before adding liquids.
- Creating a silky, rich sauce requires gradual liquid addition and consistent stirring, incorporating unexpected ingredients like peanut butter for creamy texture.
- Finishing touches matter – a sprinkle of fresh basil and optional red pepper flakes elevate the dish from good to restaurant-quality spectacular.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg