Servings: 3 to 4 Servings
Red Curry Salmon and Vegetables
Rich and creamy comfort food, Thai curry never fails to satisfy! This red curry with salmon is a unique spin and so easy to make!
Ingredients
- 2 (14-oz) cans full-fat coconut milk divided
- 4 cloves garlic minced
- 1 Tbsp fresh ginger peeled and grated
- 2 large carrots peeled and chopped
- 1 red bell pepper cored and cut into matchsticks
- 1 large crown broccoli chopped into florets
- 3 Tbsp red curry paste *
- 1 Tbsp fish sauce optional
- 1 to 2 Tbsp fresh lime juice
- 1 (.75 to 1 pound) salmon filet chopped into cubes
- 5 to 8 fresh basil leaves chopped
Instructions
- Heat ¼ cup of coconut milk in a Dutch oven or thick-bottomed pot over medium heat and add the garlic and ginger. Sauté, stirring frequently, until very fragrant, about 3 minutes.
- Add the carrots, bell pepper, broccoli, remaining coconut milk, red curry paste, and fish sauce. Stir well to combine. Cover and bring to a full boil. Reduce heat to a gentle bubble, and continue cooking, covered, about 5 minutes.
- Trim the salmon skin off the salmon filet using a sharp knife, and chop salmon flesh into bite-sized cubes.
- Add the chopped salmon to the pot with the curry and stir well. Cover and continue cooking for 10 minutes.
- Remove cover and increase the heat to a full (but controlled) boil. Cook, stirring occasionally, until curry has thickened, about another 5 to 10 minutes. Note: If you prefer a thinner curry sauce, add 1/3 to ½ cup of chicken broth (or any broth or stock).
- Serve the red curry salmon with chopped fresh basil and your choice of steamed rice or cauliflower rice.
Notes
*Swap out the red curry paste with green curry paste, yellow curry paste, or Panang curry paste if you'd like.
Nutrition
Serving: 1of 4, Calories: 663kcal, Carbohydrates: 18g, Protein: 31g, Fat: 48g, Fiber: 4g, Sugar: 10g