Thai Coconut Curry Salmon
Recipe Date:
October 28, 2021
Serving Size:
8
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Paired with McBride Sisters Collection 2019 Central Coast Chardonnay
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.
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
Directions
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!
