Red Curry Salmon

5 from 1 vote

This rich curry is sweet, sour, and rich in umami. You can use any protein in place of the salmon here. Chicken and shrimp would be particularly good. Finally, a few fresh basil leaves lend a nice herbal finish.

Course Main Course

Cuisine Thai

Keyword basil, Coconut, Coconut milk, curry, dairy-free, dinner, egg-free, green bean, kabocha, lunch, main, nut-free, salmon, seafood, Thai, zucchini

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 383kcal

Author Jenny Ross

Ingredients

1/2 tablespoon avocado oil
1/2 yellow onion sliced
2 tablespoons red curry paste
2 cloves garlic minced
1 tablespoon ginger grated
2 cans coconut milk whole fat
1 tablespoon fish sauce optional, or more to taste, or 4 tablespoons coconut aminos
2 tablespoons monk fruit powdered, or liquid stevia or monk fruit to taste, omit if using coconut aminos
salt to taste
1 cup kabocha cut into 1/2-inch cubes
1 zucchini cut into 1/2-inch thick slices
1/2 pound haricot vert or small green beans, stems trimmed and halved
1 pound salmon boneless, skinless, cut into 1-inch cubes
1 tablespoon lime juice 1 lime
handful of fresh basil

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Instructions

Heat a large pot over medium high heat. When hot, add the oil and onion. Cook until beginning to soften, about 5 minutes. Add the curry paste, garlic, and ginger and cook until sizzling. Continue to cook, stirring often until fragrant, about one minute more.
Add the coconut milk, fish sauce, monk fruit, and a generous pinch of salt. Stir until evenly combined and then add the kabocha and green beans. Bring to a simmer and cook about 10 minutes. Add the green beans and cook for another 5 minutes. Add the zucchini and continue to cook for another 5 minutes, or until all the vegetables are tender.
Add the salmon and ensure the pieces are submerged. Turn off the heat and cover. The residual heat will cook the fish through without overcooking it.
Add lime juice and stir to combine. Taste and adjust seasoning as desired with more salt, lime juice, and sweetener as needed. Sprinkle basil leaves over top and serve.

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