Thai Coconut Red Curry Salmon

Name: Thai Coconut Red Curry Salmon
Total time: 27 min
Yield: 4 servings
Cuisine: Indonesian
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)

What a beautiful way to make salmon!

⏱️ 27 min 🔪 Prep: 15 min 🔥 Cook: 12 min 📊 Medium 👁️ 14 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

4 servings

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)

Steps

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.