Thai Coconut Curry Salmon

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Thai coconut curry salmon features pan seared salmon simmered in a creamy coconut curry sauce and served over hot rice with plenty of lime and cilantro.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 472kcal

Ingredients

Coconut Curry Salmon

1 lb skinless salmon fillets (4 medium fillets)
Salt and pepper to taste
2 tablespoons vegetable or canola oil
1/4 cup diced yellow onion
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons Thai red curry paste
1 teaspoon agave nectar
1 (13.5 oz) can full-fat coconut milk
2 tablespoons minced fresh cilantro
2 tablespoons freshly-squeezed lime juice
Hot steamed rice and broccoli for serving

Instructions

Coconut Curry Salmon

Season salmon well on both sides with salt and pepper. Heat oil in a 9-inch skillet over medium-high heat until pan is hot. Add salmon to pan and sear 3-4 minutes on each side, flipping once until salmon is golden brown. Transfer to a plate and set aside.
Keep pan over medium-high heat and add onion to drippings. Sauté onion until just translucent, stirring occasionally. Add garlic, ginger, red curry paste, and agave and sauté 2 additional minutes.
Pour coconut milk into pan and bring to a simmer over medium-high heat. Reduce heat to medium and let simmer 5-10 minutes until sauce is slightly thickened.
Arrange salmon in pan and spoon sauce over top. Top salmon with cilantro and lime juice. Serve salmon hot over rice with broccoli. Enjoy!

Notes

Storing Instructions

Store salmon in refrigerator up to 4 days.

Nutrition