Thai Style Salmon Curry
This Thai Style Salmon Curry is weeknight comfort with a bit of swagger. It is creamy, fragrant, and packed with big, confident flavours that taste like you put in way more effort than you actually did.
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Servings: 4
Calories: 600kcal
Ingredients
- 4 salmon fillets
- 2 tsp coconut oil
- 3 tbsp Thai green curry paste
- 2 garlic cloves minced
- 10 g ginger minced
- 2 tsp turmeric
- 400 ml light coconut milk
- 150 ml vegetable stock
- 150 g tender stem broccoli
- 50 g baby spinach
- 1 courgette thinly sliced
- 2 limes zest and juice
- 20 g Thai basil chopped
- 2 tbsp soy sauce
To serve:
- Rice 50g raw rice per person
- 20 g roasted peanuts chopped
- Sliced chilli optional
- Lime wedge optional
Instructions
- Heat the coconut oil in a large frying pan over medium heat.
- Add the Thai green curry paste, garlic, ginger, and turmeric. Cook for 2 minutes to release the flavours.
- Pour in the coconut milk and stock and bring to a gentle simmer.
- Add the salmon fillets skin-side down. Cover and simmer gently for 10 minutes until cooked through and just flaky. Spoon the sauce over the top to help it along.
- Add the broccoli, courgette, and spinach. Cover and cook for another 2–3 minutes until the greens are tender.
- Add soy sauce, lime zest and juice, and Thai basil.
- Plate it up with jasmine rice (cauliflower rice or quinoa). Spoon over the curry and top with the roasted peanuts and sliced chilli.
Nutrition
Calories: 600kcal | Protein: 56g