Ingredients
- 4 salmon fillets (skin-on or off)
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp Thai red curry paste
- 1 tbsp fish sauce (optional)
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 tsp brown sugar
- 1 cup carrots, thinly sliced
- 1 cup broccolini, chopped
- 1 tbsp fresh lime juice
- Fresh basil, chopped (for garnish)
- Fresh cilantro, chopped (for garnish)
Instructions
- Cut salmon into four fillets, pat dry, and season with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear salmon skin-side down for 5 minutes, then flip and cook another 2–3 minutes. Remove and set aside.
- Discard most of the oil from the skillet, leaving about 1 tablespoon.
- Sauté chopped onion until golden. Add garlic and curry paste; cook for 1 minute.
- Stir in fish sauce (if using), coconut milk, brown sugar, carrots, and broccolini. Simmer for about 5 minutes until veggies are tender-crisp.
- Add lime juice and return salmon to the skillet. Warm through for 2–3 minutes.
- Garnish with chopped basil and cilantro. Serve hot with rice or bread.
Notes
- Substitute salmon with shrimp, cod, or halibut.
- Red bell peppers, snow peas, or asparagus work great in place of carrots and broccolini.
- Use Thai Kitchen red curry paste for a milder curry or add chili flakes for heat.
- Full-fat coconut milk provides the richest flavor and texture.
- Best enjoyed fresh, but sauce can be made ahead separately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 470
- Sugar: 5g
- Sodium: 600mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
