Imagine a dish that transports you straight to the vibrant streets of Thailand, where every bite is a symphony of creamy coconut, zesty lime, and perfectly cooked salmon. This Thai Coconut Green Curry Salmon isn't just a meal—it's a culinary adventure that promises to revolutionize your dinner routine. Whether you're a seasoned home chef or a curious food enthusiast, this recipe will turn an ordinary evening into an extraordinary gastronomic experience that will have everyone asking, "Who's the chef?"
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- Salmon fillets
- Coconut milk
- Green curry paste
- Vegetable broth
- Bell peppers
- Snow peas
- Fresh basil
- Lime juice
- Salt
- Pepper
Instructions
- Start by gathering all your ingredients: salmon fillets, coconut milk, green curry paste, vegetable broth, bell peppers (sliced), snow peas, fresh basil (roughly chopped), lime juice, salt, and pepper.
- In a medium saucepan, heat a tablespoon of oil over medium heat. Once hot, add 2-3 tablespoons of green curry paste and sauté for about 1-2 minutes until fragrant.
- Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
- Add the sliced bell peppers and snow peas to the saucepan. Cook for about 5 minutes, allowing the vegetables to soften while still maintaining some crunch.
- Season the sauce with salt, pepper, and lime juice to taste. Adjust the seasoning according to your preference.
- Carefully add the salmon fillets to the simmering sauce. Spoon some of the sauce over the fillets to coat them. Cover the saucepan and let the salmon cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Once the salmon is cooked, gently stir in the fresh basil, allowing it to wilt slightly in the warm sauce.
- Remove the saucepan from heat and let it sit for a minute. Serve the Thai Coconut Green Curry Salmon over a bed of rice or noodles, garnished with additional fresh basil and lime wedges if desired.
Tips
- Choose Fresh Salmon: Select high-quality, fresh salmon fillets with a bright color and firm texture for the best results.
- Control Your Curry Paste: Green curry paste varies in heat, so start with less and taste as you go. You can always add more, but you can't take it away!
- Don't Overcook the Salmon: Salmon cooks quickly. Watch for the flaky texture and slightly translucent center to ensure it remains moist and tender.
- Fresh Herbs Matter: Use fresh basil right at the end of cooking to preserve its vibrant flavor and aroma.
- Balance Your Flavors: Taste and adjust the seasoning. The perfect curry should have a harmonious balance of spicy, creamy, salty, and tangy notes.
- Let It Rest: After cooking, let the dish sit for a minute to allow the flavors to meld together and the salmon to finish cooking gently.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 12g
Protein: 32g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 85mg
