Thai Red Curry Salmon with Vegetables

Thai · Year-round · 45 min · Serves 4 · By Lesapor Test Kitchen

This Thai Red Curry Salmon with Vegetables combines the rich flavors of coconut milk and red curry paste with the freshness of seasonal vegetables. It's both comforting and vibrant, making it a perfect dish for any time of the year. Serve it over jasmine rice for a complete, satisfying meal.

Ingredients

• 2 tablespoons coconut oil
• 1 1/2 pounds salmon fillet, cut into 4 pieces
• 1/4 cup Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 1 zucchini, sliced into half-moons
• 1 lime, juiced
• 1/4 cup fresh basil leaves
• Flaky sea salt, to taste

Method

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the Thai red curry paste and cook, stirring, for 1 minute until fragrant.
3. Pour in the coconut milk and stir in the fish sauce and brown sugar. Bring the mixture to a gentle simmer.
4. Place the salmon pieces into the skillet, skin-side down. Cook for 5 minutes.
5. Add the red bell pepper, snap peas, and zucchini to the skillet. Continue simmering for another 5-7 minutes, until the salmon is cooked through and the vegetables are tender-crisp.
6. Remove from heat and stir in lime juice. Adjust seasoning with flaky sea salt to taste.
7. Garnish with fresh basil leaves. Serve hot with jasmine rice.