Thai-Style Salmon Curry
Delicious and balanced, this salmon curry features crispy skin and plenty of veggies in a creamy green coconut curry inspired by Thai cuisine. {Gluten-Free}
- Prep time
- 5 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb (450 g) salmon (, skin on & cut into 4 fillets)
- a pinch salt
- 1 tsp vegetable oil
- 2 tsp vegetable oil
- 3 tbsp green curry paste ((*Footnote 1))
- 1 can (13.5 oz/ 382 g) coconut milk
- 1/2 cup chicken stock
- 1 tbsp fish sauce
- 2 tsp sugar
- 1 cup green beans (, trimmed and cut in half)
- 1 small Japanese eggplant (, halved & cut into half-inch chunks)
- 6 basil leaves (, sliced)
Instructions
- 1
In a large skillet or a wide saucepan add the 2 teaspoons of oil and heat over medium heat until warm. Add the curry paste. Cook and stir to release the fragrance, about 1 minute.
- 2
Add the coconut milk, chicken stock, fish sauce, and sugar. Stir to combine everything. Taste the mixture and adjust the fish sauce and sugar to your preference. (*Footnote 1)
- 3
Bring the broth to a boil, then lower the heat to medium-low to reduce it to a simmer. Cook until the curry is mostly thickened, 10 minutes.
- 4
While the broth simmers, sprinkle a pinch of salt evenly onto both sides of the salmon. Add the remaining 1 teaspoon of oil to a separate pan over high heat until it is just smoking. Place the salmon, skin-side-down into the hot pan. Cook until the skin is brown and crisp, about a minute. Once done, transfer the salmon to a big plate and set it aside.
- 5
Once the broth is reduced, add the green beans and eggplant. Stir to mix well. Continue to simmer for another 4 minutes.
- 6
Arrange the vegetables to create 4 wells, about the size of the fillets. Place the cooked salmon skin-side-up in the wells. Simmer for another 2-3 minutes, until the salmon is just cooked through.
- 7
Remove the pan from the heat and add the basil leaves.
- 8
Serve hot over steamed rice as a main dish.