Thai coconut curry salmon
This Thai Coconut Curry Salmon features tender salmon simmered in a creamy coconut curry sauce made with red curry paste, garlic, ginger, soy sauce, and maple syrup. Paired with roasted sweet potatoes, it's an easy one-skillet dinner that's packed with bold flavor and perfect for busy weeknights.
Servings 3
Calories 673kcal
Equipment
Ingredients
- 2, 6 oz salmon fillets
- 1 tbsp coconut oil
- 1 small shallot, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp fresh ginger, minced
- 2-3 tbsp Thai red curry paste, use less for a milder spice
- 1, 14 oz full-fat coconut milk
- 1 tbsp soy sauce
- 2 tsp maple syrup
- 1 red bell pepper, thinly sliced
- 1-2 cups spinach
- Juice of ½ lime
- Cilantro, freshly chopped
For the potatoes
- 2 medium sweet potatoes, cut into rounds
- Avocado oil spray
- Sprinkle of salt and pepper
- Sprinkle of cinnamon
Instructions
- Place the sweet potatoes on a parchment lined baking sheet and spray with avocado oil. Give it an even sprinkle of salt, pepper, and cinnamon.
- Bake in the oven for 25-30 minutes, until soft. Remove from the oven and set aside.
- Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the shallot, garlic, and ginger, then sauté for 2-3 minutes until soft and super fragrant.
- Add the red curry paste and stir well. Cook for about 1 minute.
- Pour in the coconut milk and whisk until smooth then add the soy sauce and maple syrup.
- Stir in the sliced bell peppers and nestle the salmon directly into the curry sauce. Cover the pan and simmer on medium-low for 6-8 minutes, depending on thickness, until the salmon is just cooked through.
- Stir in the spinach until wilted, then squeeze in fresh lime juice to brighten everything up.
- Add roasted sweet potatoes to each bowl. Spoon the salmon and curry sauce over or alongside rice, then finish with freshly chopped cilantro and a squeeze of lime juice.
Nutrition
Calories: 673kcal | Carbohydrates: 44g | Protein: 30g | Fat: 45g | Fiber: 6g