Coconut Red Curry Salmon

A comforting and flavorful dish featuring tender salmon fillets cooked in a luscious coconut red curry sauce, perfect for cozy winter evenings.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Asian, Thai

Calories: 450

For the Salmon

2 fillets salmon fillets Look for skin-on fillets if you love that crispy texture.
1 can coconut milk Opt for full-fat for the best flavor.
2 tablespoons red curry paste Adjust based on your spice preference.
1 tablespoon fish sauce Enhances flavors beautifully.
1 teaspoon brown sugar Tames the spice and adds a subtle sweetness.
1 juice juice of lime Cuts through the richness and adds freshness.
to taste salt and pepper Essential to highlight flavors.
for garnish fresh basil leaves Adds color and aroma.

Preparation

Heat the coconut milk in a medium skillet over medium heat until just under a simmer.

Cooking

Stir in the red curry paste, fish sauce, and brown sugar until well combined.
Add the salmon fillets to the skillet and cook for about 5-7 minutes on each side or until fully cooked.
Once cooked, squeeze lime juice over the salmon and season with salt and pepper.
Garnish with fresh basil leaves and serve immediately.

Use fresh salmon for the best flavor and texture. Adjust seasoning and spice levels to preference. Serve with fluffy jasmine rice or quinoa.