Thai Red Curry Coconut Sauce for Salmon
Elevate your salmon dinners with this Thai Red Curry Coconut Sauce recipe, a vibrant blend of bold and creamy flavors that transports your taste buds straight to Southeast Asia. Succulent salmon fillets are seared to perfection, then bathed in a luscious sauce made with aromatic red curry paste, rich coconut milk, zesty lime juice, and a touch of sweetness from brown sugar. Infused with garlic, ginger, and a hint of savory fish sauce, this dish is both comforting and exotic. Garnished with Thai basil or cilantro, it pairs beautifully with steamed jasmine rice or sautéed vegetables for a complete, restaurant-quality meal you can whip up in just 35 minutes. Perfect for weeknight dinners or entertaining, this recipe is a must-try for fans of Thai cuisine.
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 can coconut milk
- 2 teaspoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 2 tablespoons Thai basil leaves or cilantro
Instructions
Pat the salmon fillets dry with a paper towel and season both sides with salt and black pepper.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily. Remove the salmon from the pan and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat.
Add the red curry paste, minced garlic, and minced ginger. Sauté for 1-2 minutes, stirring constantly, until fragrant.
Pour in the coconut milk and stir well to combine with the curry paste.
Add the fish sauce, brown sugar, and lime juice. Stir and let the sauce simmer for 5-6 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Turn off the heat and stir in the Thai basil leaves or cilantro.
Serve the cooked salmon fillets on a plate with the Thai red curry coconut sauce spooned generously over the top. Optionally, garnish with additional fresh herbs or lime wedges.
Pair the dish with steamed jasmine rice or sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 6050 mg | 263% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 45.3 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 740 mg | 16% | |
*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.
