Thai Coconut Salmon Curry – A Creamy, Flavorful Delight

Heat the olive oil in a large skillet over medium heat. Season the salmon fillets with a pinch of salt and pepper. Once the oil is hot, add the salmon to the pan and cook for 3-4 minutes per side until golden brown and cooked through. Remove from the pan and set aside.

Make the Curry Sauce:
In the same skillet, add the red curry paste and cook for about 1 minute, stirring to release its aroma.
Pour in the coconut milk, soy sauce, brown sugar, and grated ginger, stirring to combine. Bring the sauce to a simmer and cook for about 5 minutes, allowing the flavors to meld together.

Finish the Dish:
Return the salmon fillets to the skillet, spooning the curry sauce over the fish. Let it simmer for another 3-4 minutes to ensure the salmon is coated and heated through.
Stir in the lime juice and remove the skillet from the heat.

Serve:
Serve the curry over steamed jasmine rice. Garnish with fresh cilantro for a burst of color and flavor.

Serving and Storage Tips