Description
Experience an explosion of flavors with this quick and easy 30-Minute Thai Curry with Salmon. The creamy coconut milk, aromatic spices, and tender salmon create a delightful fusion that transports you to Thailand. Perfect for busy weeknights or special gatherings, this dish combines fresh ingredients to deliver a sweet, spicy, and savory symphony in just half an hour.
Ingredients
Scale
- 1 lb fresh salmon fillets, skinless
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste
- 1 cup low-sodium vegetable broth
- 1 cup bell peppers, sliced (mixed colors)
- 1 medium zucchini, sliced
- 1 medium onion, thinly sliced
- ¼ cup fresh basil leaves
- 2 tbsp oil (for cooking)
- Salt to taste
Instructions
- Prepare all ingredients by washing and slicing vegetables; cut salmon into bite-sized pieces.
- In a large skillet over medium heat, add oil and sauté the sliced onion until translucent (3-4 minutes). Add minced garlic; cook for another minute.
- Stir in the Thai red curry paste for about 2 minutes to release its flavors.
- Gradually pour in the coconut milk and vegetable broth; stir to combine and bring to a gentle simmer.
- Add bell peppers and zucchini; cook for 5-7 minutes until slightly softened.
- Gently place the salmon pieces into the skillet; cover and cook for another 5-7 minutes until the salmon flakes easily with a fork.
- Garnish with fresh basil before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: - For added spice, increase the amount of curry paste or add fresh chilies. - Customize your vegetables by incorporating seasonal options like bok choy or carrots. - This recipe is perfect for meal prepping; store leftovers in airtight containers in the fridge or freezer.