Get ready to transform your dinner routine with a mouthwatering Red Thai Curry that promises to transport your taste buds straight to the vibrant streets of Thailand! This isn't just another seafood recipe - it's a culinary adventure that combines the rich, creamy coconut milk, zesty red curry paste, and perfectly cooked salmon into a dish so delicious, you'll want to make it again and again. Whether you're a seasoned home chef or a curious cooking novice, this recipe will have you feeling like a Thai cuisine master in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb salmon fillets
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 2 cups jasmine rice
Instructions
- Begin by gathering all your ingredients: 1 lb of salmon fillets, 1 can of coconut milk, 2 tbsp of red curry paste, 1 cup of sliced bell peppers, 1 cup of broccoli florets, 2 tbsp of fish sauce, 1 tbsp of lime juice, and 2 cups of jasmine rice.
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. This will help achieve a fluffier texture.
- In a medium saucepan, combine 2 cups of jasmine rice with 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and let simmer for about 15 minutes or until the rice is tender and the water is absorbed. Once done, remove from heat and let it sit covered for another 5 minutes.
- While the rice is cooking, prepare the salmon. Cut the salmon fillets into bite-sized pieces and season lightly with salt and pepper.
- In a large skillet or wok, heat a tablespoon of oil over medium heat. Once hot, add the red curry paste and sauté for about 1 minute until fragrant.
- Pour in the can of coconut milk and stir well to combine with the curry paste. Bring the mixture to a gentle simmer.
- Add the sliced bell peppers and broccoli florets to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Gently add the salmon pieces to the skillet, followed by the fish sauce and lime juice. Stir carefully to avoid breaking the salmon too much. Cook for an additional 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once everything is cooked, taste the curry and adjust the seasoning if necessary. You may want to add a little more fish sauce or lime juice based on your preference.
- To serve, fluff the jasmine rice with a fork and divide it among four plates. Spoon the red Thai curry with salmon and vegetables over the rice.
- Garnish with fresh herbs like cilantro or basil if desired, and serve immediately. Enjoy your delicious Red Thai Curry with Salmon and Vegetables!
Tips
- Rice Perfection: Always rinse your jasmine rice thoroughly to remove excess starch, ensuring fluffy, separated grains that are the perfect base for your curry.
- Curry Paste Magic: When adding red curry paste, sauté it briefly in oil before adding liquids to release its full aromatic potential and deepen the flavor profile.
- Vegetable Crunch: Cut your bell peppers and broccoli into similar-sized pieces to ensure even cooking and maintain a delightful crisp texture.
- Salmon Sensitivity: Be gentle when stirring the salmon to prevent it from breaking apart. Cook just until it flakes easily to keep it tender and moist.
- Taste and Adjust: Don't be afraid to customize the seasoning. A little extra fish sauce or lime juice can elevate the entire dish's flavor balance.
- Fresh Herbs Matter: A final garnish of fresh cilantro or Thai basil can add a burst of freshness and authentic Thai restaurant-style presentation.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 75mg
