Thai coconut red curry Salmon

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: yellow curry paste

Homemade curry paste can be healthier and yellow curry paste is often cheaper.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Trout is often healthier and tilapia is a more budget-friendly option.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a healthier option and salt is a basic alternative.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add red curry paste and cook for 1-2 minutes, stirring constantly.

Pour in coconut milk and stir to combine; bring to a simmer.

Add sliced bell pepper, zucchini, and carrot; cook until vegetables are tender, about 5-7 minutes.

Season with fish sauce and lime juice; stir well.

Gently place salmon fillets in the skillet, skin-side down, and spoon sauce over them.

Cover and simmer until salmon is cooked through, about 8-10 minutes.

Remove from heat and stir in chopped basil and cilantro.

Serve hot with rice or noodles, garnished with additional herbs.

Cooking Techniques

Spice Level:

Allergens