Thai-Style Coconut Curry with Pan-Seared Salmon
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Well Seasoned Studio · by Ari Laing

Thai-Style Coconut Curry with Pan-Seared Salmon

NUTRITION · PER SERVING30M COOK
CAL 41%·PRO 88%
CARBS 73G36% OF CAL
6G FIBER56G OTHER11G TOTAL SUGAR
FAT 41G46% OF CAL
23G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pan-seared salmon in a creamy Thai red curry with coconut milk, vegetables, and spinach. Rich and boldly flavored, perfect over jasmine rice for an elegant weeknight dinner.

mainthaicurryfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 Tbsp canola oil
  • 4 (6oz) salmon fillets (skin on or off)
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 medium onion (thinly sliced)
  • 1 red bell pepper (seeds removed, diced)
  • 1 orange bell pepper (seeds removed, diced)
  • 4 cloves garlic (finely chopped)
  • 2 tsp ginger paste (or 1-inch piece of ginger root peeled and grated)
  • 2 Tbsp low-sodium soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 1 (13.5oz) can coconut milk (full-fat)
  • 3 Tbsp Thai red curry paste
  • 1 Tbsp brown sugar
  • 2 Tbsp fish sauce
  • 1 (5oz) bag fresh baby spinach
  • 2 limes (1 juiced and the other cut into wedges for serving)
  • Jasmine rice, fresh cilantro, fresh basil, thinly sliced scallions, chopped peanuts, and Thai red chile
PREP
10M
SODIUM
2170MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.