This one-pan Thai coconut salmon curry is not only a show-stopper to look at, it’s also seriously delicious, easy to make and ready in 30 minutes. Crispy seared salmon simmered in a rich, slightly spicy, creamy coconut sauce. Loaded with veggies and sprinkled with some fresh basil
What you need:
- 4 salmon fillets, skin removed
- 1 red bell pepper, finely chopped
- 1 baby bok choy, roughly chopped
- 2 tbsp coconut oil, or vegetable oil
- 1 tbsp unsalted butter
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- 1 3/4 cups/400 ml unsweetened coconut milk
- 1/2 cup/125 ml vegetable broth
- 3 tbsp thai red curry paste
- 2 tbsp tomato paste
- 1 tbsp peanut butter
- 2 tbsp lemon juice
- 1 tbsp fish sauce
- salt + black pepper
- 1/2 tsp each: ground coriander, ground cumin, sweet paprika
- 1 tsp red pepper flakes
- basil leaves
- steamed Jasmin rice or bread, for serving
How to put together:
- Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.
- Heat coconut oil and butter in a large non-stick frying pan over medium high heat. Add the salmon fillets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.
- In the same pan, add onion, garlic and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper, cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cook for 1 minute. Add coriander, cumin and red pepper flakes. Season with salt and pepper. Pour broth and bring to a boil.
- Add bok choy, fish sauce and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.
- Nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3-5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Remove from heat.
- Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!