Red Curry Salmon

Name: Red Curry Salmon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1/2 tablespoon avocado oil (or any neutral cooking oil); 1 tablespoon grated ginger; 2 g arlic cloves (minced); 1 teaspoon brown sugar; 2 tablespoons red curry paste; 1/2 teaspoon kosher salt; 1 teaspoon avocado oil (or any neutral cooking oil); 1 tablespoon grated ginger; 5 g arlic cloves (minced); 2 tablespoon red curry paste; 1 14 oz can light coconut milk; 1 tablespoon fish sauce (or soy sauce); 1 teaspoon brown sugar; 1 small sweet onion ( or yellow onion, sliced); 1 1/2 bell peppers (sliced (I like to use one green and one red/yellow/orange)); 3 scallions (thinly sliced, white part separated); 1 lime (juiced); 2 tablespoons chopped Thai basil; 2 tablespoons finely chopped cilantro; 4 4 -ounce salmon fillets (skin removed)

Thai-inspired Red Curry Salmon is simmered in an incredibly tasty coconut red curry sauce with bell peppers, garlic and onions.

⏱️ 45 min 🔪 Prep: 20 min 🔥 Cook: 25 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

1/2 tablespoon avocado oil (or any neutral cooking oil)
1 tablespoon grated ginger
2 g arlic cloves (minced)
1 teaspoon brown sugar
2 tablespoons red curry paste
1/2 teaspoon kosher salt
1 teaspoon avocado oil (or any neutral cooking oil)
1 tablespoon grated ginger
5 g arlic cloves (minced)
2 tablespoon red curry paste
1 14 oz can light coconut milk
1 tablespoon fish sauce (or soy sauce)
1 teaspoon brown sugar
1 small sweet onion ( or yellow onion, sliced)
1 1/2 bell peppers (sliced (I like to use one green and one red/yellow/orange))
3 scallions (thinly sliced, white part separated)
1 lime (juiced)
2 tablespoons chopped Thai basil
2 tablespoons finely chopped cilantro
4 4 -ounce salmon fillets (skin removed)

Steps

Preheat the oven to 400F and adjust the oven rack on the top third.
In a small bowl, add oil, ginger, garlic, brown sugar, curry paste, and salt. Mix well with a fork until a smooth paste has formed. Spread mixture evenly across the salmon filets with a pastry brush.
In a large, deep oven-safe skillet, heat 1 tablespoon oil over medium heat, when hot add the ginger and garlic. Sauté for about 30 to 60 seconds, until fragrant.
Add curry paste and toast for another minute. Pour in coconut milk, fish sauce, and brown sugar. Whisk to combine and add peppers, onions and scallion whites. Let simmer low heat, covered for about 10 to 12 minutes until the peppers are tender. If too dry, add 2 tablespoons water.
Nestle the fish into the skillet. Bake at 400F for about 10 minutes or until cooked to your desired preference.
Remove from the oven and stir in lime juice, fresh basil, scallion greens and cilantro.
Serve alongside cooked brown rice or cauliflower rice.

Nutrition Facts (per serving)

Macronutrients

Calories34917% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $3.83

Per Serving $0.96/serving

🏠 Save ~$7.65 compared to buying!

📋 Price Breakdown (10% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
avocado oil	0.5 tablespoon	-	-
grated ginger	1 tablespoon	-	-
arlic cloves	2 g	-	-
brown sugar	1 teaspoon	-	-
red curry paste	2 tablespoons	-	-
kosher salt	0.5 teaspoon	-	-
avocado oil	1 teaspoon	-	-
grated ginger	1 tablespoon	-	-
arlic cloves	5 g	-	-
red curry paste	2 tablespoon	-	-
can light coconut milk	1 oz	$0.75/kg	$0.07
fish sauce	1 tablespoon	-	-
brown sugar	1 teaspoon	-	-
sweet onion	1 small	-	-
bell peppers	0.5	-	-
scallions	3	-	-
lime	1	-	-
chopped Thai basil	2 tablespoons	-	-
finely chopped cilantro	2 tablespoons	-	-
-ounce salmon fillets	4	$9.38/kg	$3.75