How To Make Thai Red Salmon Curry
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Serves:
Ingredients
- 4 salmon fillets
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken or vegetable broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup snap peas
- Fresh basil leaves, for garnish
- Cooked rice, for serving
Instructions
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In a large pan, heat some oil and add the red curry paste. Cook for a minute until fragrant.
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Add the coconut milk, broth, fish sauce, and brown sugar to the pan. Stir well to combine.
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Add the bell pepper, zucchini, and snap peas to the pan. Cook for 5 minutes until the vegetables are tender.
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Gently add the salmon fillets to the pan and spoon some of the curry sauce over them.
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Cover the pan and let the salmon cook for about 10 minutes, or until it flakes easily with a fork.
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Serve the Thai red salmon curry over cooked rice and garnish with fresh basil leaves.
Nutrition
- Calories : 360kcal
- Total Fat : 24g
- Saturated Fat : 15g
- Cholesterol : 62mg
- Sodium : 650mg
- Total Carbohydrates : 9g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 29g
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