30 minute Coconut Thai Salmon Curry
Ingredients
- 1 tablespoon grated ginger
- 4 cloves garlic (small) minced or finely chopped
- 3 tablspoons Thai Red Curry Paste
- 1 large Lime ( 4 thinly slices of lime to add to the sauce and juice the remaining lime)
- salt to taste
- black pepper to taste
- 1 tablespoon chili paste
- 2 green thai chili pepper or 2 dried red chili
- 1 teaspoon coconut sugar
- 1 can organic full fat coconut cream 14 ounces
- 4 salmon fillets ( 4 to 6 ounces) skin-on or skinless
- 3 Thai basil leaves
- 2 tablespoons olive oil or any neutral oil
- 1 finely chopped shallot
- 1 tablespoon fish sauce
Instructions
- Salt and pepper each salmon fillet.
- In a large pan on medium to heat heat, add olive oil and sear the salmon skin side up and sear for about 1 minute until light golden. Then transfer the salmon to a clean tray and set aside.
- Using the same pan you seared the salmon, add 1 tablespoon oil, shallot and ginger and cook until carmelized. Then add the garlic and coconut sugar and cook until garlic gets light golden. Then add the curry paste, chili paste and and Thai green chili and fry for 1 minute.
- Then pour the coconut milk and fish sauce and stir. Allow the sauce to simmer for 2-3 minutes. Add salt and pepper to taste. Then add juice of half a lime and 2-3 lime slices. Add the Thai basil and stir.
- Lower the heat and add each salmon fillet in the sauce and allow to simmer for 4-5 minutes or until salmon is cooked. Serve the the curry with some jasmine rice or naan bread!
