The result is a 1-pan, incredibly satisfying and flavorful dinner that’s ready in just 30 minutes. Let us show you how it’s done!
About Red Curry
Red curry is a popular Thai dish made with a base of red curry paste, coconut milk, and vegetables, meat, and/or seafood. The paste is typically made with red chilies, garlic, lemongrass, and other herbs and spices (source), making it spicy and fragrant! Our inspired salmon curry uses these same Thai flavors, but applies them to salmon and lacinato kale, which are not common ingredients in Thai cuisine.
How to Make Salmon Red Curry
Preparing the salmon begins with briefly marinating it in a mixture of salt, coconut aminos, and chili garlic sauce for an extra boost of flavor. In a pinch, this step can be skipped! Next, the shallot, ginger, and serrano are sautéed until tender and fragrant, and red curry paste is added. This mixture provides the base of flavor for this recipe. Then red bell pepper is sautéed briefly, allowing it to soften and contribute a subtle natural sweetness. Coconut milk is added next, serving as the creamy base for the red curry sauce. And to finish off the sauce, coconut aminos are added for umami flavor and maple syrup for sweetness and to balance the other flavors. Then it’s time to add the marinated salmon and allow it to cook through. We used wild caught sockeye salmon filets, which tend to be fairly thin (~1 inch) and cook in about 5 minutes. Lastly, the kale is added and cooked briefly, until just wilted. We hope you LOVE this curry! It’s:Quick & easySatisfyingSlightly spicyCustomizable& Super delicious! It’s the perfect quick weeknight meal! We like to serve this curry with cauliflower rice, brown rice, or white rice, and garnish with fresh cilantro and lime.
More Easy Curry Recipes
30-Minute Coconut Curry 1-Pot Yellow Chickpea Cauliflower Curry 1-Pot Kale Sweet Potato Curry
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
