Canned coconut milk and Thai roasted red curry paste have become fast pantry favorites around these parts. Coconut milk adds richness and body, while the red curry paste packs a convenient punch of flavor without needing to rely on a slew of different spices. This Thai Coconut Salmon dish is a great way to get fish on the table in under 30 (less if you prep the vegetables in advance).
- 2 Tbsp coconut oil (or olive oil)
- 4 4-oz wild salmon fillets
- 1/4 large onion, sliced
- 1 red bell pepper, sliced
- 2 Tbsp minced garlic
- 2 heaping tablespoons Thai red curry paste (Recommend: Thai Kitchen)
- 1 14.5-oz can lite unsweetened coconut milk
- 2 Tbsp soy sauce or tamari
- 1 cup frozen peas
- Chopped cilantro
- Lime wedges
- To serve: Cooked rice or quinoa
In a medium skillet with lid, heat coconut oil over medium heat. Season salmon with Kosher salt and pepper. Once the oil is hot (it should look “shimmery”), add salmon skin side up. Sear for 2 minutes, then remove from pan and set aside.
To the pan add the onion and bell pepper and saute for 5 minutes. Add garlic and curry paste and cook 1 minute. Add coconut milk and soy sauce and whisk to combine. Add peas. Once liquid simmers around the edge, return salmon to pan, cover, and cook for 5-8 minutes more or until salmon is just cooked through. Top with cilantro and a squeeze of lime. Serve over rice or quinoa.