Thai coconut curry salmon
Overview
Prep Time: 10 min • Cook Time: 30 min
Total Time: 40 min
Makes 2 servings
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what you’ll need:
2 salmon fillets (6-8 oz each)
1 tbsp coconut oil
1 small shallot, finely chopped
3 cloves garlic, minced
1/2 tsp fresh ginger, minced
2-3 tbsp red Thai curry paste (use less for a milder spice)
1 can (14 oz) full-fat coconut milk
1 tbsp soy sauce
2 tsp maple syrup
1 red bell pepper, thinly sliced
1-2 cups spinach
Juice of ½ lime
Cilantro, freshly chopped
For the potatoes:
2 medium sweet potatoes, cut into rounds
Avocado oil spray
Sprinkle of salt, pepper, and cinnamon
Instructions:
Place the sweet potatoes on a parchment lined baking sheet and spray with avocado oil. Give it an even sprinkle of salt, pepper, and cinnamon.
Bake in the oven for 25-30 minutes, until soft. Remove from the oven and set aside.
Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the shallot, garlic, and ginger, then sauté for 2-3 minutes until soft and super fragrant.
Add the red curry paste and stir well. Cook for about 1 minute.
Pour in the coconut milk and whisk until smooth then add the soy sauce and maple syrup.
Stir in the sliced bell peppers and nestle the salmon directly into the curry sauce. Cover the pan and simmer on medium-low for 6-8 minutes, depending on thickness, until the salmon is just cooked through.
Stir in the spinach until wilted, then squeeze in fresh lime juice to brighten everything up.
Add roasted sweet potatoes to each bowl. Spoon the salmon and curry sauce over or alongside rice, then finish with freshly chopped cilantro and a squeeze of lime juice.
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