Description
Tender salmon fillets simmered in a creamy Thai coconut curry sauce, garnished with fresh basil and sliced red chili for a vibrant, comforting dish.
Ingredients
Salmon fillets (skin on, 150g each)
Coconut milk (400ml)
Red Thai curry paste (2 tablespoons)
Fish sauce (1 tablespoon)
Brown sugar (1 teaspoon)
Lime leaves (3, torn)
Fresh ginger (1 tablespoon, minced)
Garlic (2 cloves, minced)
Red chili (1, sliced)
Basil leaves (handful, fresh)
Vegetable oil (1 tablespoon)
Fresh lime juice (1 tablespoon)
Salt (to taste)
Instructions
Heat vegetable oil in a saucepan over medium heat.
Add minced garlic, ginger, and red Thai curry paste; sauté until fragrant, about 2 minutes.
Pour in coconut milk, stirring to combine.
Add fish sauce, brown sugar, torn lime leaves, and salt to taste; bring sauce to a gentle simmer.
Add salmon fillets skin side down to the simmering sauce.
Cover and simmer gently for 10-12 minutes, or until salmon is cooked through and flakes easily.
Remove from heat and stir in fresh lime juice.
Serve salmon fillets centrally in shallow bowls with sauce poured around.
Garnish with fresh basil leaves and sliced red chili on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes