Thai Salmon Curry
by: claire cary
This Thai coconut salmon curry is an easy and flavorful dinner that is ready in about 30 minutes. With a subtly sweet spice rub, creamy coconut curry sauce with just the right amount of spice.
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Ingredients
Salmon
- 2 4-6 ounce salmon filets
- 1 teaspoon coconut or brown sugar
- 1 teaspoon curry powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch of salt
Curry Sauce
- 1 tablespoon oil
- 1 tablespoon fresh grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon honey
- 1 tablespoon red curry paste
- 1 tablespoon tomato paste
- 1 cup light canned coconut milk
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon lime juice
- 1 teaspoon red pepper flakes
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Mix together the sugar, curry powder, onion powder, garlic powder and salt in a small dish.
- Sprinkle on top of the salmon filets and pat in.
- Place in an oven safe baking dish or on a baking sheet and bake for 8-12 minutes, depending on how well done you like your salmon.
- Meanwhile, saute the garlic and ginger with the oil in a small pot for just a couple minutes or until lightly golden brown.
- Add in the tomato paste and cook an additional 2-3 minutes.
- Add in all remaining ingredients and whisk really well.
- Let simmer over very low heat to let the flavors blend.
- Optional: In a skillet, saute any of your favorite veggies. I just used kale here, but also love using bell peppers, broccoli and onion. Add the salmon into the pan and pour on top the sauce.
- Let simmer for 2-3 minutes, then serve over a bed of white rice. Top with extra sauce and enjoy!
Notes
While there are so many ways to cook salmon, I love to bake it, then broil it to get the top crispy. You don't have to broil it, but if you love a crispy top, I highly recommend it!
Serving: 1serving / Calories: 538kcal / Carbohydrates: 19g / Protein: 40g / Fat: 35g / Saturated Fat: 18g / Fiber: 2g / Sugar: 9g
