Thai Coconut Curry Salmon

By Alex Hill – January 26, 2024

Recipe Time:

25 mins

Recipe serving:

This creamy, aromatic dish pairs well with a sip of this medium-bodied Chardonnay. The richness of the coconut curry complements the bright acidity and tropical fruit notes present in a chilled glass of this wine.

Ingredients

2, 4oz salmon filets
2 tablespoons spicy thai red curry
1 small yellow onion, thinly sliced
4 garlic cloves, finely minced
1 inch knob ginger, freshly grated
1, 15oz can full fat coconut milk
1 habanero pepper, whole
kosher salt & fresh cracked black pepper
A dash of fish sauce
1 teaspoon light brown sugar
cilantro & limes for garnish
white rice for serving
extra virgin olive oil

Directions

Season the salmon with salt & pepper
In a wide sauté on medium heat skillet add one tablespoon of extra virgin olive oil. Add the salmon skin side down to get a good crispy skin for 3-4 minutes. Flip over and sear the salmon for 2 minutes to brown it but do not fully cook. Remove and set aside.
Add the onions and sauté for 2 minutes until soft.
Add the ginger & garlic and sauté until fragrant, about 60 seconds.
Add the Thai red curry and let the flavor bloom for about 1 minute, stir to combine.
Add the coconut milk, whole habanero pepper, fish sauce & brown sugar. Let it come to a simmer
Add the salmon filets back in and cook on low heat for 10 minutes until salmon is done.
Serve over white rice and garnish with cilantro & limes. Be sure to squeeze the lime for a nice pop of acidity!