Thai Coconut Red Curry Salmon
What a beautiful way to make salmon!
Servings: 4 servings
Ingredients
- ⅓ cup Thai red curry paste
- 6 whole Thai lime leaves, lightly crushed
- 1 tablespoon finely grated ginger
- 1 tablespoon grapeseed oil
- 2 cups coconut milk (full fat)
- 1½ pounds skinless salmon fillet, cut into 8 pieces
- 8 ounces snow peas, trimmed and halved lengthwise
- 1 tablespoon fish sauce
- 1 tablespoon freshly squeezed lime juice
- thinly sliced Thai lime leaves, whole Thai basil leaves, chopped cashews and lime wedges (for serving)
- cooked brown rice, for serving
Instructions
- Heat a wok or large, deep frying pan over medium-heat.
- Add the curry paste, lime leaves, ginger and oil and cook for 1 to 2 minutes or until fragrant.
- Pour in the coconut milk, bring to a simmer and cook for 5 minutes, stirring occasionally.
- Add the salmon and cook for 2 minutes. Turn the salmon over and add the snow peas. Cook for an additional 2 minutes or until the salmon is cooked to your liking. Add the fish sauce and lime juice and gently stir to combine.
- Serve the salmon on top of brown rice. Garnish with lime leaves, Thai basil, lime wedges and chopped cashews.
Nutrition
Serving: 1serving | Calories: 406kcal | Carbohydrates: 10g | Protein: 36g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 514mg | Potassium: 971mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3792IU | Vitamin C: 37mg | Calcium: 75mg | Iron: 3mg