coconut curry salmon
I love salmon and I love vegetable curry so why not combine the two!! This coconut curry salmon is loaded with so. much. flavor!! From the fresh ginger, garlic, curry paste and herbs this salmon curry will not disappoint. What I love most about this recipe is that your protein, sauce and veggies are all cooked in one pan! All you need is some rice or naan bread on the side to soak up all that delicious curry sauce.
ingredients
Neutral Oil: We will start this coconut curry salmon recipe to sear the salmon and get a good crust on it. Salmon: You can use fresh or frozen salmon filets. If you are using frozen, make sure to thaw them in the fridge before using. To get a good sear on each of the filets, blot them dry with paper towels before sautéing! Veggies: Onions, carrots, bell pepper, garlic and ginger are added for the addition of flavor and loads of aroma! Red Curry Paste: Red curry paste can be found in the international section of your local grocery store. It does have a slight kick, which will be toned down a bit by the coconut milk, but you can add just one tablespoon to start and then add more to taste! Full Fat Coconut Milk: It is important to use full fat coconut milk here! The full fat coconut milk is usually in a can. Before opening the can, shake it up good because sometimes the liquid and fat will separate in the can. Fish Sauce: For a kick of umami flavor, add a few splashes of fish sauce! Lime: Lime juice brightens up the coconut curry and tames the spicy curry, too! Fresh Cilantro and Basil: Top it off with some fresh herbs like cilantro and basil!
how to make coconut curry salmon
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