Thai-inspired Red Curry Salmon is simmered in an incredibly tasty coconut red curry sauce with bell peppers, garlic and onions.
Ingredients
- 1/2 tablespoon avocado oil, or any neutral cooking oil
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1 teaspoon brown sugar
- 2 tablespoons red curry paste
- 1/2 teaspoon kosher salt
- 1 teaspoon avocado oil, or any neutral cooking oil
- 1 tablespoon grated ginger
- 5 garlic cloves, minced
- 2 tablespoon red curry paste
- 1 14 oz can light coconut milk
- 1 tablespoon fish sauce, or soy sauce
- 1 teaspoon brown sugar
- 1 small sweet onion, or yellow onion, sliced
- 1 1/2 bell peppers, sliced (I like to use one green and one red/yellow/orange)
- 3 scallions, thinly sliced, white part separated
- 1 lime, juiced
- 2 tablespoons chopped Thai basil
- 2 tablespoons finely chopped cilantro
- 4 4-ounce salmon fillets, skin removed
Directions
- Preheat the oven to 400F and adjust the oven rack on the top third.
- In a small bowl, add oil, ginger, garlic, brown sugar, curry paste, and salt. Mix well with a fork until a smooth paste has formed. Spread mixture evenly across the salmon filets with a pastry brush.
- In a large, deep oven-safe skillet, heat 1 tablespoon oil over medium heat, when hot add the ginger and garlic. Sauté for about 30 to 60 seconds, until fragrant.
- Add curry paste and toast for another minute. Pour in coconut milk, fish sauce, and brown sugar. Whisk to combine and add peppers, onions and scallion whites. Let simmer low heat, covered for about 10 to 12 minutes until the peppers are tender. If too dry, add 2 tablespoons water.
- Nestle the fish into the skillet. Bake at 400F for about 10 minutes or until cooked to your desired preference.
- Remove from the oven and stir in lime juice, fresh basil, scallion greens and cilantro.
- Serve alongside cooked brown rice or cauliflower rice.
