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
