Description
This Coconut Curry Braised Salmon recipe features tender salmon fillets simmered in a rich and aromatic coconut curry sauce infused with garlic, ginger, red curry paste, and a hint of lime. It’s a quick and flavorful dish perfect for a weeknight dinner served over rice with fresh cilantro and lime wedges.
Ingredients
Scale
Main Ingredients
- 2 tbsp coconut oil
- 2 cloves garlic, grated
- 1/2 small onion, finely chopped
- 1 inch piece ginger, peeled and finely chopped
- 1 tbsp chopped jalapeno or serrano chili (optional)
- 3 tbsp red curry paste (Thai Kitchen brand recommended)
- 1 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 salmon filets (6 oz each), skin removed
For Serving
- Cooked rice
- Fresh cilantro leaves
- Lime wedges
Instructions
- Prepare the aromatics: In a large sauté pan, warm the coconut oil over medium-low heat. Add the finely chopped onion, grated garlic, and chopped ginger along with the red curry paste and curry powder. Gently sauté the mixture for about 5 minutes, until fragrant and the onions have softened.
- Add the coconut milk: Whisk in the can of coconut milk to the sautéed aromatics. Stir well to combine the curry paste evenly into the sauce and bring the mixture to a gentle simmer.
- Braise the salmon: Once the sauce is simmering, add the skinless salmon filets to the pan. Cover the pan with a lid and let the salmon simmer gently on low heat for 10 to 15 minutes, or until it is cooked through and flakes easily with a fork.
- Finish the sauce: Turn off the heat. Stir in the chopped jalapeno (if using), lime juice, and fish sauce to the sauce. These ingredients add a fresh tanginess and deepen the flavor.
- Serve: Spoon the salmon and coconut curry sauce over cooked rice. Garnish with fresh cilantro leaves, lime wedges, and additional sliced chilies if desired. Serve immediately.
Notes
- Removing the skin from the salmon before cooking helps the delicate fillets absorb more curry flavor.
- If you prefer less heat, omit the jalapeno or serrano chili.
- Use a mild or medium red curry paste to keep the flavor balanced.
- Cook the rice shortly before or while preparing the curry to serve everything warm together.
- Adjust lime juice and fish sauce to taste for perfect balance of tangy and salty.
Nutrition
- Serving Size: 1 salmon filet with sauce and rice
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 30 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
