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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!

How to Make It

Difficulty: Easy

Overall Time: 45 min

Prep Time: 30 min

Cook Time: 15 min

Serves: 4

  • 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
  1. Season salmon pieces with ½ tsp salt. Set aside.
  2. 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.
  3. Remove from heat, then stir lime juice into curry. Serve immediately with jasmine rice. Garnish with Thai basil, cilantro, and lime wedges.
Thai Red Curry with Salmon recipe by Casa de Suna

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