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–+ servings
Photo shows Red Curry Salmon plated with rice and basil garnish.
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5 from 1 vote

Red Curry Salmon

A delicious combination of Thai curry and coconut flavors with wild Pacific Northwest Salmon.
Prep Time15 minutes
Active Time30 minutes
Total Time45 minutes
Course: Fish
Cuisine: Gluten Free, Thai
Keyword: Curry, red curry, salmon
Yield: 2 Servings
Calories: 639kcal
Author: 2 Cooks in the Kitchen

Materials

  • Two Pieces of Salmon
  • 3 Tbls oil divided
  • 1 Shallot diced small
  • 1 Lime 6 thin slices and the rest for juice
  • 2 Tbls Ginger grated
  • 1 Serrano or Thai Chile finely diced
  • 1 tsp Coconut Sugar
  • 4 Cloves Garlic chopped
  • 2 Tbls Red Curry Paste
  • 1 tsp Chile Paste
  • 14 oz Can of Coconut Milk
  • Thai Basil

Instructions

  • Place the fish skin side down and sprinkle salt and pepper over the top.
  • Heat 2 tablespoons of oil in a large skillet over medium heat. Place the fish in the hot oil skin side up and cook for one minute. Remove the fish to a plate, skin side down.
  • Add one more tablespoon of oil to the skillet and add the ginger and shallot. Cook, stirring constantly for 2 minutes.
  • Add coconut sugar and garlic. Stir in and cook for 1 minute.
  • Add curry paste, chile paste and chopped chiles. Cook for 1 minute, stirring constantly.
  • Add coconut milk and fish sauce. Cook for 5 minutes.
  • Add lime slices and lime juice. Cook for 15 minutes.
  • Add the fish back into the pan, skin side down. Cook for 5 minutes.
  • Serve immediately.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Nutrition

Calories: 639kcal | Carbohydrates: 18g | Protein: 6g | Fat: 65g | Saturated Fat: 40g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 35mg | Potassium: 585mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2403IU | Vitamin C: 20mg | Calcium: 85mg | Iron: 7mg