Description
Quick & delicious! This Thai Red Curry Salmon recipe is perfect for a flavourful, healthy dinner ready in 30 minutes.
Ingredients
Units
Scale
- 2–3 lbs salmon filet
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 tablespoon neutral oil
- 3 garlic cloves minced
- 2 medium bell peppers cubed
- 1 can coconut milk save a few tablespoons for drizzling
- 3 tablespoons natural peanut butter use regular peanut butter if needed!
- 3 tablespoons red curry paste
- 1 tablespoon granulated white sugar
- 1 tablespoon sesame oil
- 1/3 cup peanuts chopped
Instructions
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Prepare the Salmon: In a small bowl, combine the salt, pepper, paprika, and onion powder. Rub the mixture all over both salmon filets and place them on a baking sheet lined with parchment paper. Broil the salmon for 6 to 8 minutes, or until opaque.
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Make the Sauce: In a small saucepan, heat the neutral oil over medium heat. Add the garlic, sautee for a 20-30 seconds or until aromatic. Add the chopped bell peppers and toss for a 1 minute. Add the coconut milk, sugar, curry paste and sesame oil and stir until well combined. Bring the sauce to boil. Set aside.
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Serve: Place a cooked salmon filet onto a bed of rice. Ladle the sauce over the salmon and rice. Garnish with a drizzle of coconut milk and fresh cilantro. Sprinkle some chopped peanuts and enjoy!
Notes
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: Thai