Thai Red Curry with Salmon
This is an easy and healthy Thai red curry recipe with salmon.
Servings: 4 people
Calories: 502kcal
Ingredients
Thai Red Curry
- 1/4 yellow onion
- red curry paste (see recipe below)
- 1 can coconut milk 13.5 oz
- 1/2 lb salmon cut into 2 inch pieces
- 4 mushrooms thinly sliced
- 1 red bell pepper thinly sliced
- 4 Thai eggplants cut into chunks
- 1 tsp salt
- 1 tbsp coconut sugar
- 2 tbsp fish sauce
- 6 Thai basil leaves
- Cilantro and mint for garnish
Red Curry Paste
- 2 cloves garlic
- 1 tsp red chili flakes
- 1 shallot
- 2 stalks lemongrass
- 1 ginger
- 1 red bell pepper
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp vegetable oil
Instructions
- Make the red curry paste. Combine all the ingredients for the red curry paste into a blender and blend until everything is broken down. It should look almost like an orange smoothie. Set aside.
- Bring 6 cups of water to a boil in a soup pot. Once boiling, dump in the salmon, mushrooms, red bell peppers, and Thai eggplant and cook for 10 seconds. Boiling the salmon and vegetables will produce a cleaner flavor in the finished curry. Take everything out and set aside.
- Add a tablespoon of oil to a large pan. Add in the onions and cook for about a minute.
- Add in the red curry paste and coconut milk. Reduce the liquid for 3-5 minutes until it starts boiling.
- Add in the salmon and cook for 2-3 minutes.
- Add in the mushrooms, red bell peppers, eggplant, salt, coconut sugar, and fish sauce. Stir and cook for another 2-3 minutes until the salmon is cooked through.
- Lastly, add in the Thai basil leaves and stir. Turn off the heat.
- Serve over a bed of rice with cilantro and mint for garnish.
Nutrition
Calories: 502kcal | Carbohydrates: 43g | Protein: 20g | Fat: 32g | Saturated Fat: 24g | Cholesterol: 31mg | Sodium: 2290mg | Potassium: 1860mg | Fiber: 16g | Sugar: 23g | Vitamin A: 2171IU | Vitamin C: 89mg | Calcium: 77mg | Iron: 6mg