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Quick Thai Red Salmon Curry

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Quick Thai Red Salmon Curry

Indulge in the flavors of Thai cuisine with this quick and easy red salmon curry recipe. Perfect for a weeknight dinner.
Servings 2
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Instructions

  • Finely slice the pak choy, keeping stems and leaves separate.
  • Pick the leaves from the Thai basil and roughly chop.
  • Very finely slice the onion.
  • Finely slice or chop the chilli. Remove seeds for less heat.
  • Heat the oil in frying pan over a high heat.
  • Cook the salmon for 4 minutes on each side. Transfer to a plate, cover and keep warm.
  • Reduce the heat to medium, add spice paste and ginger to the pan. Cook for 2 minutes, stirring until fragrant.
  • Add coconut cream and stock, bring to a simmer. Cook for 3 minutes or until slightly thickened.
  • Add the fish sauce and sweetener.
  • Add the pak choy stems to the pan and cook for 1 minute.
  • Return the salmon to the pan, cook a further 2 minutes.
  • Add the pak choy leaves to the pan and gently stir through so the leaves wilt and salmon has heated through.
  • Divide the curry between your bowls.
  • Scatter with Thai basil leaves, onion and chilli.
  • Serve with lime cheek or wedge.

Notes

Serve with rice substitute if desired.
Calories: 2009kcal
Course: Main Course
Cuisine: Asian
Spoon Rating: 🥄
Protein: Fish & Seafood
Bonus Spoons: ⏲Fast Feed

Nutrition

Serving: 1g | Calories: 2009kcal | Carbohydrates: 6g | Protein: 36g | Fat: 34g
Disclaimer: No Spoons to Cook is based on our own experience and research, and what we know works best for us. It is not medical advice. Our recipes focus on low inflammatory ingredients, whole foods and are founded in ketogenic and low carb ways of eating. We encourage spoonies to stay curious, ask questions, do your own research, listen to your body and to work with a Registered Dietitian or Medical Professional when appropriate to tailor your nutritional needs to support your care plan and goals.

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