By Casa de Suna
Published May 12
This warming, nutrient-rich curry is the ideal dinner in our books.
It’s also easy to pull off: we use store-bought red curry paste which makes for a one-pot meal. In terms of purchasing the proper salmon, a center-cut salmon filet will stay extra-tender even once cooked. Bon Appetit!
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How to Make It
Difficulty: Easy
Overall Time: 45 min
Prep Time: 30 min
Cook Time: 15 min
Serves: 4
INGREDIENTS
- 1 lb (454 g) skinless salmon fillet, cut into 1 1/2-inch pieces
- ¾ tsp kosher salt, divided
- 2 tbsp coconut oil
- 3 medium shallots, thinly sliced
- 3 tbsp red curry paste
- 2 garlic cloves, finely grated
- 1 tbsp finely grated ginger
- 1 can (13.5 oz / 400 mL) full-fat coconut milk
- ¾ cup water
- 1 ½ tsp cane sugar
- 1 ½ tsp fish sauce
- 9 oz (255 g) cherry tomatoes
- 4 oz (113 g) snow peas, trimmed
- 4 oz (113 g) green beans, trimmed and halved crosswise on the bias
- 2 tbsp lime juice
- Jasmine rice, for serving
- Thai basil, cilantro sprigs, and lime wedges, to garnish
INSTRUCTIONS
- Season salmon pieces with ½ tsp salt. Set aside.
- Heat oil in a large Dutch oven set over medium heat. Add shallots. Season with ¼ tsp salt. Cook, stirring often, until softened, about 3 to 4 minutes. Stir in curry paste, garlic, and ginger to coat. Cook for 1 minute. Stir in coconut milk, water, sugar, and fish sauce. Bring to a boil over high heat, then add salmon. Sprinkle over tomatoes, peas, and green beans. Cover, then reduce heat to medium-low. Simmer until salmon is just cooked through, about 10 minutes.
- Remove from heat, then stir lime juice into curry. Serve immediately with jasmine rice. Garnish with Thai basil, cilantro, and lime wedges.
