One-Pan Thai Red Curry Salmon
Easy to prepare and full of wholesome ingredients, this salmon dish is a delicious way to nourish your body in just one pot. Salmon is rich in omega-3 fatty acids, which support heart health, brain function, and reduce inflammation. This fragrant Thai red curry is loaded with antioxidant-rich spices like ginger, garlic and chilli, helping to boost immunity and digestion.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- 4 x 160g wild salmon fillets
- 3 shallots, chopped, extra for garnish
- 1 red capsicum, sliced
- 1½ cups full-fat coconut milk
- 4 tbsp red curry paste
- ½ cup veggie stock
- Juice 1 small lemon or lime, extra to serve
- 1 tbsp raw honey
- 2 handfuls baby spinach, roughly chopped
- Handful fresh coriander, extra for topping
- Handful almonds, roughly chopped
- Cooked brown rice, rice noodles, cauliflower rice or quinoa
Method
- Heat olive oil in a deep frying pan over medium heat
- Add salmon fillets, skin side up first, and cook each side for 3-4 mins. Transfer to a plate and carefully remove the skin
- Wipe pan and then add a little more olive oil. Add shallots and capsicum and cook for 3 mins.
- Place coconut milk, curry paste, veggie stock, lemon juice and honey into the pan and stir until combined.
- Add spinach and fresh coriander and stir through. Return salmon to pan and simmer for 10-15 mins, until sauce thickens and salmon cooked to your liking. Add more coconut milk if needed
- Top with fresh coriander, shallots and almonds
- Serve with jasmine rice, cauliflower rice or rice noodles and lemon wedges.
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