Thai basil coconut curry with salmon
Creamy coconut milk, fragrant basil, and spicy Thai curry paste pair beautifully with pieces of tender salmon.
Instructions
- 1
- 2
Prepare the Salmon
- Season the salmon fillets with salt and pepper. In a skillet over medium heat, cook the salmon in olive oil until it is cooked through. Remove from the skillet and set aside.
- Prepare the Salmon
- Season the salmon fillets with salt and pepper. In a skillet over medium heat, cook the salmon in olive oil until it is cooked through. Remove from the skillet and set aside.
- Make the Curry
- In the same skillet, add the Thai curry paste, cook for 2 minutes.
- Add the coconut milk and fish sauce. Bring to a simmer and cook for 5 minutes.
- Add sugar, lime juice and stir until sugar is dissolved.
- Return the salmon to the skillet and simmer until heated through.
- Add the Basil and Serve
- Turn off the heat and stir in the Thai basil leaves.
- Serve the curry over steamed rice or noodles.
Recipe notes
- Salmon: The salmon can be replaced with other types of fish or even shrimp. Just adjust the cooking time accordingly.
- Normal sugar can be replaced with palm sugar which is traditionally used in Thai cooking.
- Coconut Milk: For a lighter version, you can use light coconut milk.
- If you can't find Thai basil, you can use sweet basil instead.
- This dish tastes even better the next day after the flavors have had time to meld together! Store leftovers in the fridge for up to 2-3 days, and reheat gently on the stovetop or in the microwave.
Ingredients
Scaled from 1 serving
- 1 salmon fillets
- Pinch of salt and pepper to taste
- ½ tablespoon olive oil
- ½ tablespoon Thai red curry paste
- ¼ can coconut milk
- ¾ teaspoon fish sauce
- ¾ teaspoon sugar
- ¼ lime, juiced
- ¼ cup Thai basil leaves