Thai Salmon Curry

Dive into the bold and vibrant flavors of Thai cuisine with this irresistible Thai Salmon Curry recipe. Juicy, tender salmon fillets are gently simmered in a creamy coconut milk-based curry, infused with the perfect balance of aromatic red curry paste, fresh ginger, and tangy lime juice. Crunchy slices of red bell pepper and zucchini add delightful texture and a pop of color, while fragrant Thai basil and cilantro elevate every bite. Ready in just 35 minutes, this one-pan dish is both weeknight-friendly and sophisticated enough for dinner guests. Serve it over fluffy jasmine rice to soak up the luscious curry sauce, and enjoy a hearty meal that's as satisfying as it is easy to make. Perfect for fans of healthy, flavorful Thai-inspired dinners!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces (about 6 oz each) salmon fillets, skinless
• 2 tablespoons coconut oil
• 3 tablespoons red curry paste
• 3 cloves garlic, minced
• 1 tablespoon ginger, freshly grated
• 14 ounces (1 can) coconut milk, full-fat
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice, freshly squeezed
• 1 red bell pepper, thinly sliced
• 1 medium zucchini, sliced into half-moons
• 0.5 cup Thai basil leaves (or regular basil)
• 0.25 cup cilantro, chopped
• 4 cups (for serving) cooked jasmine rice or basmati rice

Directions

Step 1

Pat the salmon fillets dry with paper towels and season lightly with salt and pepper. Set aside.

Step 2

In a large skillet or wok, heat the coconut oil over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant, stirring constantly.

Step 3

Add the minced garlic and grated ginger to the skillet and cook for another 30 seconds, stirring to combine.

Step 4

Pour the coconut milk into the skillet and stir until the curry paste is fully incorporated. Bring the mixture to a gentle simmer.

Step 5

Stir in fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.

Step 6

Add the sliced red bell pepper and zucchini to the skillet. Simmer for 5 minutes, or until the vegetables begin to soften.

Step 7

Nestle the salmon fillets into the curry sauce, ensuring they are partially submerged. Cover the skillet with a lid and cook for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.

Step 8

Gently stir in the Thai basil and chopped cilantro. Allow the herbs to wilt slightly in the heat before turning off the stove.

Step 9

Serve the Thai Salmon Curry over cooked jasmine or basmati rice. Garnish with additional cilantro or lime wedges, if desired.

Nutrition Facts

Serving size	1544.4 grams (1544.4g)

Amount per serving	% Daily Value*
Calories	2152

Total Fat 107.60g	138%
Saturated Fat 55.70g	279%
Polyunsaturated Fat 0.50g
Cholesterol 415mg	138%
Sodium 3852mg	167%
Total Carbohydrate 92.40g	34%
Dietary Fiber 14.70g	53%
Total Sugars 24.00g
Protein 191.40g	383%

Vitamin D 2518IU	12592%
Calcium 444mg	34%
Iron 16mg	91%
Potassium 5156mg	110%

*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.

Source of Calories

Fat: 46.0%

Protein: 36.4%

Carbs: 17.6%