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salmon curry

Red Thai Curry with Salmon and Vegetables

This is the sort of supper that will make you look like a real pro in the kitchen, yet nobody needs to know how easy it is to prepare. The combination of red curry paste and coconut milk is a magical one. The salmon gently cooks in the sauce, resulting in supremely tender fish that is as pretty to look at as it is tasty to eat. Serve with steamed brown rice or noodles. 

Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 495 kcal
Author katiemorford

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 medium yellow onion , chopped
  • 1 pound fresh salmon fillets
  • One 13.5-ounce can light coconut milk
  • 1/3 cup water
  • 2 tablespoons red curry paste
  • 1 tablespoon brown sugar
  • 1 tablespoon Asian fish sauce
  • 1 large sweet potato (8 ounces), scrubbed and cut into ¾-inch pieces
  • 1 medium zucchini, cut into 3/4-inch pieces
  • Large handful baby spinach

Instructions

  1. In a Dutch oven or large, heavy pot with a lid, heat the olive oil over medium. Add the onion and saute until tender and translucent, about 4 minutes.
  2. While the onions cook, pull any tiny bones from the salmon (tweezers can be useful for this). Cut into four equal pieces. Set aside.
  3. When the onions are tender, add the coconut milk, water, curry paste, brown sugar, and fish sauce, and stir until the ingredients are blended and the sauce is smooth. Add the sweet potato, stir, and turn the heat to high. When the liquid boils, drop the heat until it simmers, put on the lid, and cook the sweet potato until it is just tender, about 8 minutes.
  4. Nestle the 4 salmon pieces, skin side up, down into sauce surrounded by the sweet potato. Return the lid to the pot and simmer for 3 minutes.
  5. Use a spatula to gently turn the salmon over. Add the zucchini to the pot, doing your best to nestle it into the sauce. Return the lid and simmer until the salmon is done (it will be opaque in color and easily pull apart, about 3 minutes more (the time will vary depending on the thickness of the fish and it will continue to cook a bit even once it’s off the heat). Scatter the spinach over the curry and cover again with the lid. The spinach will wilt quickly.
  6. Serve in shallow bowls.