Description
A flavorful and creamy coconut red curry with salmon.
Ingredients
Scale
- 2 salmon fillets
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup bell peppers, sliced
- 1 cup spinach
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon vegetable oil
Instructions
- Heat oil in a pan over medium heat.
- Add garlic and ginger, sauté until fragrant.
- Stir in red curry paste, cook for 1 minute.
- Add coconut milk, fish sauce, and lime juice, stir well.
- Place salmon fillets in the sauce, cover, and simmer for 8-10 minutes.
- Add bell peppers and spinach, cook until vegetables are tender.
- Serve hot with rice or noodles.
Notes
- Adjust curry paste for desired spiciness.
- Use fresh vegetables for better flavor.
- Can substitute salmon with shrimp or chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Coconut Red Curry Salmon