Description
A delicious and creamy Thai salmon dish cooked in coconut milk and red curry paste, served over jasmine rice.
Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp Thai red curry paste
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup snap peas
- ¼ cup fresh basil or cilantro, chopped
- Juice of 1 lime
- 2 tsp fish sauce
- 1 cup jasmine rice (for serving)
Instructions
- Prepare jasmine rice according to package directions (about 15 minutes).
- In a large skillet, heat a splash of oil over medium heat. Sauté bell peppers and zucchini for about 3 minutes until softened.
- Stir in the red curry paste for about 1 minute until fragrant, then add the coconut milk and mix well.
- Gently place salmon fillets into the sauce. Cover and cook for 5-7 minutes until the salmon is opaque and flaky.
- Drizzle fish sauce over the dish and squeeze fresh lime juice before serving.
- Garnish with basil or cilantro and serve hot over jasmine rice.
Notes
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 salmon fillet with rice
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg