Description
A delicious red curry salmon dish cooked in coconut milk with fresh vegetables.
Ingredients
Scale
- 2 (6 oz) skinless salmon fillets
- 1 can (13 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 cup chopped bell peppers
- 1 cup fresh spinach
- 2 tbsp freshly squeezed lime juice
- Salt to taste
- ¼ cup chopped fresh cilantro for garnish
- 1 tbsp oil
Instructions
- Heat 1 tbsp of oil in a large skillet over medium heat.
- Add the chopped bell peppers and sauté until softened, about 5 minutes.
- Stir in the red curry paste and cook for another minute until fragrant.
- Pour in the coconut milk and add salt to taste. Mix well to create a cohesive sauce.
- Gently place the salmon fillets into the sauce and simmer for 6-8 minutes, turning halfway through until cooked through and flaking easily.
- Squeeze fresh lime juice over the dish just before serving.
- Serve hot, garnished with cilantro alongside rice or crusty bread.
Notes
- For a spicier version, add more red curry paste.
- Can be served with rice, quinoa, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg