Grilled Salmon in Thai Red Curry Sauce

This is an effortless dish. You can find Thai red curry paste in the Asian aisle of your grocery store. It makes a big difference when you grill the salmon first vs. just adding it to the sauce and simmering it. The coconut milk adds so much creaminess to this dish and gives the salmon a smooth texture.

Let’s start cooking!

Ingredients

2 salmon fillets (8 oz.)

1 15 oz. coconut milk

3 tablespoons soy sauce

1 yellow onion, chopped

1 bell pepper, deseed, sliced

1 tablespoon Thai red curry paste

2 tablespoons oil

1 chili pepper, sliced

1 tablespoon finely minced fresh ginger

4 garlic cloves, minced

1 teaspoon turmeric

a handful cilantro

a handful basil

salt and pepper, to season the salmon

squeeze lime to finish the dish

Instructions

-1. Heat the grill pan, season the salmon with salt and pepper, and add them into the grill pan for 2 minutes on each side or until browned. Set aside.

2. Heat another pan with oil. Add garlic, ginger, onion, and sauté until tender. Add Thai red curry paste and turmeric, and stir to combine.

3. Add the chili pepper, soy sauce, and bell pepper, and stir to combine. Add the coconut milk, lower the heat and simmer the sauce until it is reduced.

4. Add the fresh herbs and the grilled salmon and squeeze some lime. Simmer for a minute. Serve immediately with steamed rice.

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