Pink Curry Salmon – Skinnytaste
Thai-inspired Pink Curry Salmon is simmered in an extremely tasty coconut purple curry sauce with bell peppers, garlic and onions.
Pink Curry Salmon
Pink Curry Salmon is a fast and flavorful salmon recipe, excellent for these busy nights whenever you need one thing scrumptious and nutritious, with out spending hours within the kitchen. The salmon simmers in a luscious purple curry coconut sauce infused with fragrant herbs and spices, making a wealthy, flavorful base. The perfect half? You may customise it together with your favourite veggies. For extra fish curry recipes, I additionally love this Salmon Coconut Curry with Spinach and Chickpeas and Broiled Tilapia with Thai Coconut Curry Sauce.
Why You’ll Love This Pink Curry Salmon Recipe
My daughter Karina took one chunk of this and stated OMG! She liked this dish! I’m at all times on the lookout for new salmon recipes and this was a winner with the salmon lovers in my home.
- Easy: You solely want one pan to make this straightforward salmon curry with coconut milk. And bonus–it cooks in lower than 25 minutes!
- Customizable: You may swap the greens for no matter you favor! I used bell peppers, however snap peas or child spinach would even be nice.
- Dietary Restrictions: It’s high-protein, dairy-free, gluten-free (examine the labels on the fish sauce), Weight Watchers-friendly, and anti inflammatory.
For those who make this wholesome Thai purple curry salmon recipe, I might like to see it. Tag me in your images or movies on Instagram, TikTok, or Fb!
Pink Curry Salmon Elements
There are two units of components: one for the salmon rub and the opposite for the curry sauce. The entire rub components (avocado oil, ginger, garlic, brown sugar, purple curry paste, salt) are additionally used within the sauce. Beneath is extra in regards to the purple curry sauce components, however the precise measurements could be discovered within the recipe card on the backside.
- Oil: I used avocado oil, however any impartial cooking oil will work.
- Aromatics: Grated ginger and garlic scent wonderful when sauteed.
- Pink Curry Paste: Thai Kitchen’s curry paste is broadly obtainable at most supermarkets, however if in case you have an Asian market close by, take a look at their choice. Curry pastes fluctuate in spiciness, so choose one relying in your warmth tolerance.
- Gentle Coconut Milk creates the bottom of this creamy coconut curry sauce whereas preserving it mild in energy.
- Fish Sauce is preferable for one of the best Thai taste, however you possibly can substitute soy sauce if essential.
- Brown Sugar provides sweetness.
- Greens: Sliced candy or yellow onions and inexperienced onions, and purple bell peppers, any shade bell pepper. I like utilizing one inexperienced and one purple, yellow, or orange for shade.
- Lime for vibrant citrus flavors
- Contemporary Herbs: Contemporary Thai basil and cilantro
- Salmon: You should utilize recent or frozen (and thawed) salmon fillets. Take away the pores and skin earlier than coating the fish with the rub.
The right way to Make Pink Curry Salmon
This baked purple curry salmon cooks multi functional pan on the range after which within the oven, making cleanup a breeze. See the recipe card for the entire directions.
- Curry Salmon Rub: Combine the 6 rub components in a small bowl till a paste varieties. Brush the combination evenly throughout the fillets.
- Curry Coconut Sauce: Sauté the ginger and garlic in a big oven-safe skillet. Add the curry paste and toast for a minute. Then, pour within the coconut milk, fish sauce, and brown sugar, adopted by the peppers, onions, and scallion whites. Simmer on for 10 to 12 minutes.
- Bake Salmon: Nestle the fish within the skillet and bake at 400°F for 10 minutes.
- End Touches: Take away the pan from the oven and stir within the lime juice, basil, cilantro, and scallion greens.
Variations
- Fish: Substitute salmon for any white fish, like cod, snapper, or tilapia. For those who use thinner fillets, chances are you’ll want to cut back the baking time.
- Coconut Milk: For those who don’t have mild milk, combine 7 ounces of coconut milk with 7 ounces of water. You too can use common canned coconut milk for those who desire.
- Greens: Change the bell peppers with snap peas, snow peas, child spinach, broccoli florets, or sliced mushrooms.
- Sweetener: Swap brown sugar for honey or maple syrup.
- Herbs: For those who can’t discover Thai basil, skip it or use common basil.
What to Serve with Pink Curry Salmon
Serve the salmon curry over jasmine rice, brown rice, or cauliflower rice for a low-carb choice, and also you’ve bought your self a healthful meal that’s as nutritious as it’s tasty.
Storage
- Refrigerate the leftover fish for as much as 3 days.
- Reheat it on the range or microwave it till heat.
Extra Salmon Recipes You’ll Love
Yield: 4 servings
Serving Dimension: 1 piece salmon and sauce
Curry Sauce
- 1 teaspoon avocado oil, or any impartial cooking oil
- 1 tablespoon grated ginger
- 5 garlic cloves, minced
- 2 tablespoon purple curry paste
- 1 14 oz can mild coconut milk
- 1 tablespoon fish sauce, or soy sauce
- 1 teaspoon brown sugar
- 1 small candy onion, or yellow onion, sliced
- 1 1/2 bell peppers, sliced (I like to make use of one inexperienced and one purple/yellow/orange)
- 3 scallions, thinly sliced, white half separated
- 1 lime, juiced
- 2 tablespoons chopped Thai basil
- 2 tablespoons finely chopped cilantro
- 4 4-ounce salmon fillets, pores and skin eliminated
- Preheat the oven to 400F and modify the oven rack on the highest third.
- In a small bowl, add oil, ginger, garlic, brown sugar, curry paste, and salt. Combine effectively with a fork till a easy paste has shaped. Unfold combination evenly throughout the salmon filets with a pastry brush.
- In a big, deep oven-safe skillet, warmth 1 tablespoon oil over medium warmth, when scorching add the ginger and garlic. Sauté for about 30 to 60 seconds, till aromatic.
- Add curry paste and toast for one more minute. Pour in coconut milk, fish sauce, and brown sugar. Whisk to mix and add peppers, onions and scallion whites. Let simmer low warmth, coated for about 10 to 12 minutes till the peppers are tender. If too dry, add 2 tablespoons water.
- Nestle the fish into the skillet. Bake at 400F for about 10 minutes or till cooked to your required desire.
- Take away from the oven and stir in lime juice, recent basil, scallion greens and cilantro.
- Serve alongside cooked brown rice or cauliflower rice.
Final Step:
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Serving: 1 piece salmon and sauce, Energy: 349 kcal, Carbohydrates: 23 g, Protein: 24.5 g, Fats: 17 g, Saturated Fats: 7 g, Ldl cholesterol: 62.5 mg, Sodium: 1243.5 mg, Fiber: 4 g, Sugar: 12 g
