Description
A delightful blend of rich, creamy coconut milk and zesty red curry paste, this coconut curry salmon with garlic butter recipe is bursting with flavor and perfect for any occasion.
Ingredients
- Salmon fillets: 4 pieces (about 6 oz each)
- Coconut milk: 1 can (13.5 oz)
- Red curry paste: 2 tablespoons
- Garlic: 4 cloves, minced
- Lime juice: 2 tablespoons (freshly squeezed)
- Fresh cilantro: 1/4 cup, chopped (for garnish)
- Salt: to taste
- Olive oil: 2 tablespoons (for cooking)
- Garlic butter: 2 tablespoons (melted, for drizzling)
Instructions
- Pat the salmon fillets dry with paper towels and season both sides with salt.
- Melt 2 tablespoons of butter in a small bowl and add minced garlic, stirring to combine.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat and place the salmon fillets skin-side down. Cook for 4-5 minutes, then flip and cook for an additional 3-4 minutes.
- Add minced garlic to the skillet and sauté for 30 seconds. Then, add red curry paste and cook for another minute.
- Pour in coconut milk and lime juice, stirring to combine. Simmer for about 5 minutes.
- Return the salmon to the skillet, spoon some sauce over it, and let it simmer for an additional 2-3 minutes. Drizzle with garlic butter before serving.
Notes
- Use fresh, wild-caught salmon for the best flavor.
- Adjust spice levels by adding fresh chili or reducing curry paste.
- Experiment with alternative ingredients like different fish or vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
Keywords: coconut curry, salmon, garlic butter, easy recipe, healthy dinner