Thai Coconut Curry Salmon (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
4 Salmon fillets, 6 oz each
02 -
1 can (13.5 oz) Full-fat coconut milk
03 -
2 tablespoons Red curry paste
04 -
3 tablespoons Butter, divided
05 -
4 cloves Garlic, minced
06 -
1 tablespoon Fresh lime juice
07 -
Salt and pepper to taste
→ Optional Garnish
08 -
¼ teaspoon Chili flakes
09 -
Fresh cilantro
# Let's Cook!:
01 -
Pat salmon fillets dry with paper towel and season both sides with salt and pepper.
02 -
Heat 1 tablespoon butter in large skillet over medium-high heat. Cook salmon skin-side down for 3-4 minutes per side until golden brown. Remove and set aside.
03 -
In same skillet, add remaining butter and sauté minced garlic for 1 minute until fragrant.
04 -
Stir in curry paste and cook 2 minutes. Add coconut milk and simmer 5-7 minutes until thickened. Season with lime juice, salt, and pepper.
05 -
Return salmon to skillet and simmer in sauce 5-7 minutes until fully cooked.
# Cook's Notes:
01 -
Perfect quick weeknight dinner
02 -
Can adjust curry paste amount for desired spice level
03 -
Best served over rice or with naan bread