Description
This Red Curry Salmon is the ultimate feel-good meal! Tender and flaky seared salmon bites simmer in a quick Thai-inspired coconut red curry sauce with bell peppers and onions. It’s creamy and comforting, but also light and veggie-loaded – my ideal 30-minute dinner!
A few tips for success:
- Start with really good-quality curry paste. My preferred brand is Maesri, which is aromatic, full-flavored, and not too spicy. It’s also allergen-friendly. Grab it at your local Asian grocery store or order it online.
- Use fresh aromatics. One of my favorite tricks I’ve ever learned from my friend Ann Ahmed, a celebrated Southeast Asian chef here in Minneapolis, is to fortify canned curry paste with fresh ginger and garlic for a little extra oomph. It’s an easy way to ensure restaurant-worthy results!
- Finish with fresh lime to brighten up the creamy coconut curry sauce and balances its flavor. It’s the finishing touch that’ll have you reaching for seconds!
The only thing missing is some fluffy jasmine rice to soak it all up! ♡ Happy cooking!
Ingredients
Scale
- 1 pound fresh salmon fillet, skin removed and diced into 1-inch cubes
- kosher salt and white pepper, to season
- 2–3 tablespoons coconut oil, divided
- 1 red onion, sliced ½-inch thick
- 1 red bell pepper, sliced ½-inch thick
- 1 orange or yellow bell pepper, sliced ½-inch thick
- 4 cloves garlic, finely chopped or grated
- 1 tablespoon grated fresh ginger
- 3–4 tablespoons red curry paste (see Recipe Notes)
- one 14-ounce can full-fat coconut milk
- 1 lime, juiced
- optional: 1-2 tablespoons soy sauce or fish sauce
- for serving, as desired: white rice or grain of choice, thinly sliced green onions, finely chopped cilantro, lime wedges, etc.
Instructions
- Season the salmon: Place the cubed salmon in a large bowl. Season well with 1 teaspoon kosher salt and white pepper as desired. Stir to coat well.
- Sear the salmon: Add 2 tablespoons of the coconut oil to a nonstick skillet over medium-high heat. Once the oil is melted and hot, add the salmon to the skillet. Cook 2 minutes, then flip and cook 90 seconds – 2 minutes longer, or until your desired doneness is reached. Work in batches as necessary and resist the temptation to mess with the salmon as it cooks to ensure you achieve a beautiful golden sear. Transfer the seared salmon to a plate and set aside.
- Cook the aromatics: If needed, add the remaining 1 tablespoon coconut oil to the skillet. Add the onion and bell peppers. Season with 1 teaspoon kosher salt and white pepper as desired. Stir to combine. Cook, stirring occasionally until the peppers and onions begin to soften slightly, 2-3 minutes. Add the garlic, ginger, and curry paste to the skillet, stirring to combine. Cook for an additional 2-3 minutes, until the curry paste is deeply browned and fragrant.
- Simmer the coconut curry: Add the coconut milk to the skillet. Use a wooden spoon to scrape up any brown bits that have formed at the bottom of the skillet – that’s where the flavor is! – and stir to combine. Simmer 5-10 minutes, until the coconut curry sauce is thickened.
- Finish the red curry salmon: Finish the coconut curry sauce with the lime juice. Taste and season as desired – if you’d like a little more depth or umami, try adding in a splash of soy sauce or fish sauce. Once the coconut curry sauce is to your liking, add the salmon back into the skillet. Simmer until warmed through.
- Serve immediately, spooning the red curry salmon over rice or your grain of choice. Finish with thinly sliced green onions and finely chopped cilantro as desired. Enjoy!
Notes
Jess’ Tips and Tricks:
- Suggested red curry paste: Not all curry pastes are created equally! In my opinion, and generally speaking, the curry paste sold at most conventional grocers is not great – it completely misses the layered, complex flavor of really good curry. I’m obsessed with Maesri curry paste – it’s flavorful, mildly spicy, and made with real-food ingredients. You can find it at most Asian grocery stores or order it online.
- 10-Minute Meal Prep: Nearly all of the active prep work for this recipe comes from prepping the red curry veggies. Take care of it in advance and you can jump straight in to cooking during the week:
- Chop the veggies. Thinly slice 2 large bell peppers and 1 medium onion. Store in separate airtight containers in the refrigerator for up to 5 days. (10 minutes active prep)
Storage and Reheating: Transfer cooled red curry salmon and vegetables to an airtight container. Store in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until warmed through, adding a splash of water or chicken stock as needed to help loosen up the coconut curry sauce.