Serving: Serve the Thai Coconut Salmon Curry over steamed rice or quinoa to soak up the flavorful sauce. You can also enjoy it with a side of sautéed greens or steamed vegetables.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
Variations
Vegetarian Option: Replace the salmon with tofu or chickpeas for a vegetarian version of this curry.
Spicy Kick: Add some chili flakes or sliced fresh chili peppers to the curry for an extra boost of heat.
Additional Vegetables: Feel free to add more vegetables such as carrots, spinach, or zucchini to the curry for added nutrition and flavor.
FAQ
1. Can I use other types of fish for this recipe?
Yes! While salmon is a great choice for this curry, you can substitute it with other fish like tilapia, cod, or halibut.
2. Is this recipe spicy?
The red curry paste adds a mild level of heat. If you prefer a spicier curry, you can adjust the amount of curry paste or add extra chili peppers.
3. Can I make this dish ahead of time?
Yes, you can make the curry ahead of time and store it in the fridge for up to 2 days. Reheat gently before serving.
Enjoy this Thai Coconut Salmon Curry as a flavorful and comforting meal that’s sure to impress!
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