Crispy Salmon Red Curry

This one-pan Thai coconut salmon curry is not only a show-stopper to look at, it’s also seriously delicious, easy to make and ready in 30 minutes.

Crispy seared salmon simmered in a rich, spicy, creamy coconut sauce. Loaded with veggies and sprinkled with some fresh basil. You’ll love it.

Ingredients

2 tbsp olive oil

4 salmon fillets, skin on, about 200g each

1 onion, finely chopped

1 red pepper, finely chopped

2 bunches baby bok choy, roughly chopped

2 tsp fish sauce

1 tbsp peanut butter

1 lime, juiced

400ml can coconut milk

cooked jasmine rice, to serve

basil leaves, to serve (or coriander)

Method

Season the salmon with salt and pepper, rub into the skin. Heat a large non-stick frying pan over medium-high heat. Add half the oil to the pan, add the salmon skin-side down. Cook for 3-4 minutes each side or until cooked to your liking. Transfer to a plate and cover to keep warm.
Heat remaining oil in the pan over medium-high heat. Add the onion and cook, stirring for 2 minutes until softened. Then add the bell pepper and cook for a further 1 minute. Turn the heat down and add Shemin’s Thai Curry Paste and cook, stirring for 1 minute or until fragrant. Add in the baby bok choy, fish sauce, peanut butter and coconut milk. Bring to the boil. Reduce heat to low.
Nestle salmon in the sauce. Sprinkle with lime juice and simmer for 3-5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened.
Stir in the basil leaves, season and serve with rice or some crusty bread. Enjoy!

Tips:

If you find our Thai Curry Paste a little too hot, try putting less paste or more coconut milk or add coconut cream too.
You can use any other firm fillet of fish for this recipe.

Serves 4