Thai Coconut Salmon Curry Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Tilapia is a more affordable fish option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is a common alternative that is less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Salt can be used for seasoning if fish sauce is unavailable.

Heat coconut oil and butter in a large skillet over medium heat.

Add the chopped onion and sauté until translucent.

Stir in minced garlic and grated ginger; cook until fragrant.

Add Thai red curry paste and tomato paste; stir well.

Pour in coconut milk and vegetable broth; bring to a simmer.

Stir in fish sauce, lemon juice, and peanut butter; mix well.

Add chopped red bell pepper and bok choy; cook until tender.

Gently add salmon fillets to the skillet; spoon sauce over them.

Cover and simmer until salmon is cooked through.

Season with salt, black pepper, ground coriander, ground cumin, sweet paprika, and red pepper flakes.

Stir in fresh basil leaves just before serving.

Serve hot over steamed Jasmine rice or with flatbread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens