one skillet thai basil coconut curry salmon
A fresh, creamy, delightful yet light supper for busy nights and spicy cravings.
Ingredients
- 4 4-6 oz salmon filets
- 1 tbsp dark brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 shallots, minced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup red curry paste
- 1 tbsp fish sauce
- 2 cups canned full-fat coconut milk
- 2 tbsp lime juice
- 1/2 cup fresh basil, chopped
- steamed rice, basil, and extra lime juice, to serve
Instructions
- Pat the salmon filets very dry with paper towels. Toss together the brown sugar, garlic powder, smoked paprika, and pinch of salt and pepper. Rub all over the salmon filets to coat.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Place the salmon filets in the pan, skin-side down, and sear for 4 minutes. Flip and sear 3-4 minutes longer. Move to a plate.
- Add the shallots, garlic, and ginger to the same pan. Stir until fragrant, about 1 minute. Stir in the red curry paste and fish sauce, then pour in the coconut milk. Swirl the milk until the paste distributes. Lower the heat to medium-low and simmer gently for 8-10 minutes until slightly thickened. Stir in the lime juice and basil.
- Place the salmon filets back into the skillet and baste with the sauce for 2-3 minutes longer until warmed through.
- Divide the salmon among bowls of rice. Garnish with fresh basil and lime juice, as desired.