Coconut red curry salmon
I love an easy salmon dish and I make this one a lot. The sauce is gluten and dairy free but is still creamy and delicious. I served this with steamed rice and sesame sugar snap peas and no one was mad about it.
I’ve included my speedy and delicious recipe for sesame sugar snap peas at the bottom. I am a giver.
XO, km
THE DISH:
coconut red curry salmon | serves 4
THE STUFF:
2 EVOO
4 (5 ounce each) salmon filets
1 large shallot, halved and slice
1/2 jalapeno, cored, seeded and minced
1-inch piece ginger, grated
2 cloves garlic, minced
2 1/2 tablespoons Thai red curry paste
1 can full fat coconut milk
2 teaspoons fish sauce
A few notes on ingredients:
There is enough sauce to use up to six filets of salmon
Use more jalapeño for more spice
This would be lovely with a big squeeze of lime, sadly I didn’t have any
I love to add chopped basil to this dish as well
Yes, you can skip the fish sauce if you want (I always get that question) but it truly adds such depth of flavor
THE HOW-TO:
Heat 1 tablespoon EVOO in skillet over medium-high heat. Add the salmon, skin side up, and sear for 3 minutes. Transfer to a plate.
Add another tablespoon EVOO to the pan and add the shallots and sauté until soft, about 4 minutes. Add the jalapeño, ginger and garlic and sauté for 2 more minutes. Stir in the red curry paste and toast for 1 minute. Add the coconut milk and fish sauce and bring to a low simmer.
Taste the sauce and, if needed, season with S+P. Nestle the fish back into the sauce, cover the pan and reduce heat to medium. Cook until fish is opaque, 7-9 more minutes.
Serve the fish over steamed rice with plenty of sauce.
Sesame Sugar Snap Peas: warm 2 teaspoons EVOO and 3/4 teaspoon toasted sesame oil in a skillet over medium-high heat. Add 3 cups sugar snap peas, season with S+P, and toss in the oil. Sauté, stirring frequently, until fork tender, about 4 minutes.