Description
A delightful dish combining the rich flavors of coconut milk and vibrant curry to complement tender salmon fillets.
Ingredients
Scale
- 4 salmon fillets
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 cup chopped broccoli
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Fresh cilantro for garnish
Instructions
- Sauté garlic and ginger in a large skillet over medium heat until fragrant, about 1-2 minutes.
- Add red curry paste and cook for another minute.
- Stir in coconut milk, fish sauce, and brown sugar; combine thoroughly.
- Add salmon, chopped broccoli, and sliced bell pepper. Simmer, covered, for 10-15 minutes until salmon is cooked through and veggies are tender.
- Stir in lime juice just before serving.
- Serve warm, garnished with fresh cilantro.
Notes
Pairs beautifully with jasmine rice or quinoa. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg