Salmon in Thai Red Curry Sauce
Dive into the bold and aromatic flavors of this **Salmon in Thai Red Curry Sauce**, a restaurant-quality dish you can easily recreate at home. This recipe features tender salmon fillets gently simmered in a velvety coconut milk-based curry sauce infused with the vibrant kick of Thai red curry paste. Enhanced with tangy lime juice, savory fish sauce, and a touch of brown sugar for balance, the sauce perfectly complements the delicate salmon. Crisp red bell peppers and nutrient-rich baby spinach add color and freshness, creating a harmonious balance of textures. Served over fluffy jasmine rice and garnished with fresh cilantro, this quick and easy 30-minute meal is a perfect way to bring the authentic taste of Thai cuisine to your dinner table.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 pieces salmon fillets
- 3 tablespoons Thai red curry paste
- 400 ml coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- 1 piece red bell pepper
- 100 grams baby spinach
- 2 tablespoons fresh cilantro
- 4 servings cooked jasmine rice
Instructions
Season the salmon fillets with a pinch of salt and set them aside.
Thinly slice the red bell pepper and wash the baby spinach. Chop the fresh cilantro for garnish.
Heat the vegetable oil in a large skillet over medium heat.
Add the Thai red curry paste to the skillet and stir-fry for 1-2 minutes until fragrant.
Pour in the coconut milk, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
Add the fish sauce, brown sugar, and lime juice to the curry sauce. Stir well to balance the flavors.
Place the salmon fillets into the skillet, skin-side down. Spoon some sauce over the top of the fillets.
Cover the skillet and simmer for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Add the sliced red bell pepper and baby spinach to the skillet. Allow them to cook for 2-3 minutes until the vegetables are tender but still vibrant.
Taste the sauce and adjust seasoning if necessary, adding more fish sauce or lime juice as desired.
Serve the salmon and curry sauce over cooked jasmine rice. Garnish with fresh cilantro and enjoy!
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 13.8 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 362 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
