Description
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Quick Thai Salmon Red Curry
Dive into the vibrant flavors of Thailand with this Quick Thai Salmon Red Curry, inspired by the streets of Bangkok! Known as “Chu Chee Pla” in Thai, this dish gets its name from the sizzling sound of frying salmon. Ready in just 22 minutes, this heartwarming curry features salmon, kale, and creamy coconut milk infused with the bold essence of Thai red curry paste. It’s the perfect weeknight meal to spice up your dinner routine!
1 tbsp Thai red curry paste
1 can coconut milk (separated)
1/2 cup water
2–3 tsp fish sauce (to taste)
1–2 tsp brown sugar (to taste)
1.5 lbs salmon filets
2 cups fresh kale leaves
4 kaffir lime leaves, thinly sliced (optional)
1 Thai chile, thinly sliced (optional)
Directions:
1. Heat oil in a wok; fry curry paste and coconut cream until fragrant.
2. Add coconut milk, water, fish sauce, and sugar. Mix well.
3. Place salmon in a single layer, cook covered for 2–4 minutes.
4. Add kale and optional garnishes; cook until salmon is flaky.
5. Serve hot with jasmine rice.
Prep Time: 22 minutes
Kcal: ~300 per serving
