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Spicy Coconut Red Curry Salmon

A delightful fusion of tender salmon fillets with a rich, creamy coconut curry sauce that adds a vibrant touch to your BBQ.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: BBQ, Dinner, Main Course
Cuisine: Asian, Thai
Calories: 380
Ingredients Method Notes

Ingredients
  

For the salmon
  • 4 pieces salmon fillets (about 6 ounces each)
  • 1 tablespoon olive oil for cooking the salmon
  • to taste Salt and pepper
For the coconut curry sauce
  • 1 can coconut milk (13.5 ounces)
  • 2 tablespoons red curry paste adjust for spice level
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon ginger, minced
  • 2 cloves garlic, minced
For garnishing
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

Preparation of Ingredients
  1. Begin by gathering all your ingredients. Rinse the salmon fillets under cold water and pat them dry with a paper towel.
Making the Sauce
  1. In a medium saucepan over medium heat, add the olive oil. Then add the minced garlic and ginger, sauté for about 1 minute until fragrant. Stir in the red curry paste and cook for another minute to release the flavors.
Incorporating the Coconut Milk
  1. Slowly pour in the coconut milk, soy sauce, and lime juice. Stir well to combine and allow this mixture to simmer for about 5 minutes, until it is slightly thickened.
Cooking the Salmon
  1. While the sauce simmers, heat a large skillet over medium-high heat. Add a bit of oil to the pan, and season the salmon fillets with salt and pepper. Place the salmon skin-side down, cooking for about 4-5 minutes until the skin is crisp, and then carefully flip to cook for another 2-3 minutes, or until it’s flaky and cooked through.
Bringing it All Together
  1. Once the salmon is cooked, pour the creamy coconut curry sauce over the top, allowing the flavors to meld together for about a minute.
Serve
  1. Plate the salmon and drizzle more sauce over each fillet. Garnish with fresh cilantro and serve lime wedges on the side for added zest.

Notes

Adjust the spiciness of the dish by varying the amount of red curry paste. Fresh herbs like Thai basil can enhance flavors. Store leftovers in an airtight container for 2-3 days, reheating gently to avoid drying out the salmon.