Mouthwatering Creamy Thai Salmon Curry So Addicting
A rich, creamy, and flavorful Thai-inspired curry made with tender salmon, coconut milk, and aromatic spices. Perfect for a comforting yet exciting meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
· Salmon fillets – 600 g / 1.3 lb, cut into chunks
· Coconut oil – 1 tablespoon
· Onion – 1 medium, finely chopped
· Garlic – 4 cloves, minced
· Fresh ginger – 1 tablespoon, grated
· Thai red curry paste – 3 tablespoons
· Coconut milk – 400 ml / 1¾ cups
· Vegetable broth – 120 ml / ½ cup
· Fish sauce – 1 tablespoon
· Brown sugar – 1 tablespoon
· Lime juice – 2 tablespoons
· Red bell pepper – 1 large, sliced
· Snap peas – 150 g / 1 cup
· Fresh basil or cilantro – ¼ cup, chopped
Instructions
1. Heat coconut oil in a pan over medium heat and sauté onion until soft.
2. Add garlic and ginger, cooking until fragrant.
3. Stir in Thai red curry paste and cook for 1–2 minutes.
4. Pour in coconut milk and vegetable broth, stirring until smooth.
5. Add fish sauce and brown sugar, then bring to a gentle simmer.
6. Add bell pepper and snap peas, cooking for 3 minutes.
7. Gently add salmon and simmer for 5–7 minutes until cooked through.
8. Stir in lime juice and fresh herbs before serving.
Notes
· Adjust spice level by increasing or decreasing curry paste.
· Serve with jasmine rice or rice noodles for best results.
· Store leftovers in the refrigerator for up to two days.