Salmon Coconut Curry
Ingredients
- 1 pound fresh salmon
- Salt & pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp Thai red curry paste, heaping
- 1/2 tsp fish sauce
- 13.5 ounces full-fat coconut milk
- 1/2 tsp brown sugar
- 1/2 cup matchstick cut carrots
- 1 cup chopped broccolini, heaping
- 1 tsp lime juice
- 2 tbsp torn/chopped fresh basil
- 2 tbsp chopped fresh cilantro
Instructions
- Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season with salt & pepper.
- Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
- Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
- Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
- Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the garlic and curry paste and cook for 1 minute.
- Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
- Stir in the lime juice, then add the fish back to the pan. Let it warm through for a couple of minutes. Season with more salt & pepper as needed. Sprinkle with the basil and cilantro and serve immediately.
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