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Thai Coconut Curry with Salmon

A creamy and flavorful one-pan curry that transports you straight to Thailand with tender salmon and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces skinless salmon fillets Pat dry and season with salt and pepper.
  • 2 pieces red bell peppers Cubed.
  • 2 pieces Baby Pak Choi Roughly chopped.
  • 400 ml coconut milk Full-fat coconut milk recommended.
  • 125 ml vegetable broth Can substitute with chicken broth.
  • 1 small onion Finely diced.
  • 3 tsp red curry paste
  • 2 tbsp tomato paste
  • 1 tbsp peanut butter
  • 4 cloves garlic Minced.
  • 1 small piece ginger Grated.
  • 2 tbsp lemon juice Freshly squeezed.
  • 1 tbsp fish sauce
  • 1 tbsp oil For sautéing.
  • 1 tbsp butter For sautéing.
  • 1 tsp Red Pepper Flakes Adjust to taste.
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp ground cumin
  • 1/2 tsp sweet paprika
  • 1 tsp brown sugar
  • to taste Salt and pepper

Method
 

Preparation
  1. Finely dice the onion, mince the garlic, and grate the ginger. Cube the red bell peppers and roughly chop the baby pak choi.
  2. Pat the salmon fillets dry and season them with salt and pepper.
Cooking
  1. Heat oil and butter in a large pan over medium heat. Add the onions and sauté until translucent. Then, add garlic and ginger.
  2. Stir in red curry paste and tomato paste, cooking for about a minute.
  3. Pour in the coconut milk and vegetable broth. Stir in the peanut butter until blended.
  4. Add cubed bell peppers and season with red pepper flakes, cumin, coriander seeds, paprika, brown sugar, salt, and pepper.
  5. Place seasoned salmon fillets into the sauce. Simmer on low heat until the salmon is tender.
  6. Stir in baby pak choi, coating in sauce while maintaining crispness.
  7. Finish with lemon juice and fish sauce, adjusting seasoning if needed.
Serving
  1. Garnish with fresh herbs and serve hot. Great with jasmine rice or crusty bread.

Notes

For added freshness, add cilantro or basil before serving. You can make this dish vegan by replacing salmon with extra firm tofu and omitting fish sauce.