Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, it’s perfect for busy evenings.
- One-Pan Preparation: Simplifies cooking and cleanup.
- Nutritious: Packed with protein, healthy fats, and fiber.
- Diet-Friendly: Dairy-free, gluten-free, and pescatarian.
- Customizable: Easily adapt the vegetables to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salmon Fillets: Approximately 1.7 pounds, cut into 4 pieces.
- Red Bell Pepper: Thinly sliced.
- Fresh Spinach: About 5 ounces.
- Bananas: 2 large, sliced.
- Coconut Milk: 14 ounces of full-fat, unsweetened.
- Thai Red Curry Paste: 2 tablespoons.
- Fish Sauce: 1 tablespoon.
- Honey: 1 tablespoon.
- Lemon Juice: Freshly squeezed from one lemon.
- Olive Oil: For cooking.
- Seasonings: Salt, freshly ground black pepper, and red pepper flakes to taste.
Directions
- Sear the Salmon: Heat olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper, then sear for about 4 minutes on each side until golden brown. Remove and set aside.
- Prepare the Sauce: In the same skillet, add sliced red bell pepper and sauté until tender. Stir in red curry paste, cooking for 1-2 minutes until fragrant.
- Add Coconut Milk and Flavorings: Pour in coconut milk, fish sauce, honey, and lemon juice. Stir to combine and bring to a gentle simmer.
- Incorporate Spinach and Bananas: Add fresh spinach and sliced bananas to the skillet. Cook until the spinach wilts and the bananas soften, helping to thicken the sauce.
- Combine and Serve: Return the salmon to the skillet, spooning sauce over the fillets. Simmer for an additional 2-3 minutes to meld flavors. Serve hot over rice or noodles, garnished with lemon slices and chopped fresh parsley if desired.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegetables: Substitute or add vegetables like broccoli, snow peas, snap peas, or mushrooms.
- Protein: Replace salmon with shrimp, firm tofu, or chicken for variety.
- Spice Level: Adjust the amount of red curry paste or add red pepper flakes to control heat.
- Sweetness: Use brown sugar instead of honey, or adjust the quantity to taste.
Storage/Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Gently reheat in a skillet over low heat until warmed through. Avoid microwaving to prevent overcooking the salmon.
- Freezing: Not recommended, as the coconut milk sauce may separate upon thawing.
FAQs
What type of coconut milk is best for this recipe?
Full-fat, unsweetened coconut milk provides a rich and creamy texture, but light coconut milk can be used for a lower-fat option.
Can I use frozen salmon fillets?
Yes, ensure they are fully thawed and patted dry before cooking to achieve a good sear.
Is this dish very spicy?
The spiciness depends on the brand of red curry paste used. Thai Kitchen brand is generally mild; adjust the amount to suit your heat preference.
What can I substitute for fish sauce?
Soy sauce or tamari can be used as a substitute, keeping in mind it may alter the flavor slightly.
Can I omit the bananas?
Bananas add natural sweetness and help thicken the sauce, but they can be omitted or replaced with a small amount of brown sugar for sweetness.
How can I make this dish vegetarian?
Replace salmon with firm tofu and use soy sauce instead of fish sauce to make it vegetarian.
What sides pair well with this curry?
Steamed jasmine rice, rice noodles, or quinoa complement the curry well.
How do I prevent the coconut milk from curdling?
Use unsweetened coconut milk and avoid boiling the sauce vigorously; simmer gently to maintain a smooth consistency.
Can I prepare this dish ahead of time?
It’s best enjoyed fresh, but you can prepare the sauce in advance and reheat it, adding freshly cooked salmon before serving.
What wine pairs well with coconut curry salmon?
A chilled Riesling or Sauvignon Blanc pairs nicely, balancing the richness and spice of the curry.
Conclusion
Coconut Curry Salmon is a flavorful and versatile dish that brings the taste of Thai cuisine to your home kitchen.
Coconut Curry Salmon
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Coconut Curry Salmon is a Thai-inspired, one-pan dish featuring tender pan-seared salmon in a creamy red curry coconut milk sauce. Bursting with bold flavors and vibrant vegetables, it’s a quick, dairy-free, gluten-free, and pescatarian-friendly meal ready in just 30 minutes. Perfect for a nutritious weeknight dinner!
Ingredients
- Salmon Fillets: 1.7 pounds, cut into 4 pieces
- Red Bell Pepper: 1, thinly sliced
- Fresh Spinach: 5 ounces
- Bananas: 2 large, sliced
- Coconut Milk: 14 ounces (full-fat, unsweetened)
- Thai Red Curry Paste: 2 tablespoons
- Fish Sauce: 1 tablespoon
- Honey: 1 tablespoon
- Lemon Juice: Juice of 1 lemon
- Olive Oil: For cooking
- Seasonings: Salt, black pepper, red pepper flakes
Instructions
- Sear the Salmon
- Heat olive oil in a large skillet over medium heat.
- Season salmon fillets with salt and pepper.
- Sear for 4 minutes on each side until golden brown. Remove and set aside.
- Prepare the Sauce
- In the same skillet, sauté red bell pepper until tender.
- Add red curry paste and cook for 1-2 minutes until fragrant.
- Add Coconut Milk and Flavorings
- Stir in coconut milk, fish sauce, honey, and lemon juice.
- Bring the mixture to a gentle simmer.
- Incorporate Spinach and Bananas
- Add spinach and bananas.
- Cook until spinach wilts and bananas soften.
- Combine and Serve
- Return salmon to the skillet, spoon sauce over the fillets, and simmer for 2-3 minutes.
- Serve over rice or noodles, garnished with lemon slices and fresh parsley, if desired.
Notes
- Adjust the spice level by varying the amount of red curry paste or adding red pepper flakes.
- Use light coconut milk for a lower-fat option, but the sauce may be less creamy.
- Store leftovers in an airtight container for up to 3 days; gently reheat in a skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
