20-Minute Thai Salmon Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Tilapia is a more budget-friendly fish option.

Salt the salmon fillets and set aside.

Heat extra virgin olive oil in a wok until hot.

Add diced onion and sauté until soft.

Add grated ginger and garlic to the wok.

Stir in red Thai curry paste and cook for about 30 seconds until fragrant.

Pour in light coconut milk and a cup of vegetable stock to create the curry sauce.

Add chopped red bell pepper, carrots, sugar snap peas, and broccoli to the sauce and cover, cooking for about 5 minutes until veggies are tender.

Gently add the salmon fillets to the pan and toss carefully to avoid breaking them.

Cover and cook for a couple of minutes until the salmon is cooked through.

Add lime juice, a tablespoon each of fish sauce and soy sauce, and a tablespoon of maple syrup to the curry.

Stir in some chopped coriander and serve with wholemeal roti.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens