Description
30-Minute Thai Curry with Salmon is a vibrant and aromatic dish that brings the flavors of Thailand right to your kitchen in just half an hour. With fresh salmon, creamy coconut milk, and a medley of colorful vegetables, this delightful curry is perfect for weeknight dinners or impressing guests. Easy to customize with different proteins and veggies, it’s a guaranteed crowd-pleaser that warms both the body and soul.
Ingredients
Scale
- 1 lb fresh salmon fillets
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste (adjust for spice preference)
- 1 cup bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup snap peas
- Juice of 1 lime
- Fresh basil for garnish
- Chili flakes (optional)
Instructions
- Prep by gathering ingredients; heat oil in a large skillet over medium heat.
- Sauté bell peppers and zucchini until softened.
- Stir in red curry paste until fragrant; pour in coconut milk and simmer.
- Gently add salmon fillets; cook for 5-7 minutes until flaky.
- Finish with lime juice and fresh basil before serving.
- Serve with rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg