Red Thai Curry Salmon

This lovely fragrant Thai dish really makes salmon much more exciting and flavorful. It’s a fun take on a red Thai curry and it’s an easy weeknight meal I highly recommend because it's healthy and easy to make in 30 minutes! Clients request this over and over again and I could literally eat salmon every day of the week so this is one of my favorite ways to make it. If you aren't a salmon lover I would recommend halibut or cod instead!

You will need: 

4 tbsp red Thai curry paste (one jar)

1 can coconut milk 

1 can coconut cream

2lbs salmon filets 

1 tbsp grated ginger 

2 cloves garlic, crushed 

1/2 white onion, finely minced

1/2 jalapeño, thinly sliced 

A glug of Sesame oil

A few dashes of fish sauce 

A few dashes of tamari, soy sauce or coconut aminos

Juice of one lime, plus more sliced to serve 

A dash of maple syrup (but you could also use 1 tbsp coconut sugar)

Cilantro to serve 

Sliced jalapeño to serve 

Scallions to serve

Sear your salmon fillets in a skillet with some sesame oil over a high heat for 3-4 minutes per side until golden brown and crispy.

Remove from the pan and add in your ginger, garlic, onion, jalapeños and red curry paste. Stir to sauté and toast the flavors.

Then add in your can of coconut milk and cream, plus a few dashes of fish sauce, tamari, maple syrup the juice of your lime.

Let the sauce simmer over a medium heat for 10 minutes and then pop the salmon back in to the skillet and place in a preheated oven at 400 degrees F for 10-15 minutes to finish cooking. 

Serve with all the fresh toppings, cilantro, jalapeño, lime slices and scallions and fluffy jasmine rice and enjoy!