Description
Quick Thai Salmon Red Curry is the perfect weeknight meal since it’s full of flavor and takes less than 30 minutes! Can it get more delicious?? Salmon, kale, Thai red curry paste, and coconut milk! Such a heartwarming treat to get you through your week! SO good!
Ingredients
Scale
- 1 tbsp Thai red curry paste
- 1 can coconut milk, try not to shake it so the coconut cream on top stays separated
- 1/2 cup water
- 2–3 tsp. fish sauce, to taste
- 1–2 tsp brown sugar sugar, to taste
- 1.5 lb salmon filets
- 2 cups fresh kale leaves
- 4 fresh kaffir lime leaves, cut into thin strips (optional)
- 1 Thai chile, cut into long, thin strips (optional)
Instructions
- Combine a couple tablespoons of cooking oil of choice, Thai red curry paste and the coconut cream, (when you open your can of coconut milk, it should be the first thick layer you see) in your wok over medium high heat.
- Once the paste is fragrant, stir in the coconut milk, water, fish sauce and sugar, and add the salmon in a single layer.
- Cook covered for 2-4 minutes, depending on thickness, on medium-low, until it’s flaky.
- If using, add the chile, and flip the salmon over, and cook the other side a few minutes until flaky too.
- Stir in the kale until wilted, should only take a minute or two.
- Then sprinkle kaffir lime leaves and red chile on top, and serve with jasmine rice.
- Enjoy!
Notes
You can use other fish if you prefer! Whatever you enjoy most!
- Prep Time: 2 minutes
- Cook Time: 20 minutes