Thai-Inspired Salmon Coconut Curry

This Thai-Inspired Salmon Coconut Curry is creamy and packed with flavor from red curry paste, coconut milk, ginger, fish sauce, and lime. The salmon can be cooked in the air fryer or a skillet and is added to the curry at the very end, keeping it perfectly tender and juicy.

Author: Jule’s Menu

Meal Type: Milk Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 2 Servings

Calories: 738 kcal per serving

Ingredients

7 ounces - broccoli
1 - carrot
1 - shallot
1 walnut-sized piece - ginger
⅔ cup - jasmine rice
9 ounces - salmon fillet
1 tsp - red curry paste
1 tsp - avocado oil
1 tbsp - soy sauce
2 teaspoons - cornstarch
1 tsp - fish sauce
7 fluid ounces - fat-reduced coconut milk
3 tablespoons - water
1 tbsp - red curry paste
1 tsp - brown sugar
½ - lime

Instructions

Wash the broccoli and cut it into small, bite-sized florets. Wash or peel the carrot and cut it into thin sticks. Peel and finely dice the shallot, and finely grate the ginger. Place the rice in a fine-mesh sieve and rinse thoroughly under cold running water. Transfer it to a saucepan with twice the amount of water and cover with a lid.
Place the broccoli and carrot in a large skillet with 4 tablespoons water. Cover and bring the water to a simmer over medium-high heat. Reduce the heat to medium and steam the vegetables, covered, for about 8 minutes, or until vibrant in color and tender-crisp.
Meanwhile, bring the rice to a boil. Once boiling, reduce the heat to low and simmer, covered, for about 10 minutes, or until the water has been absorbed. Turn off the heat and let the rice rest, covered, until ready to serve.
Pat the salmon fillet dry with paper towels and cut it into 1½-inch (4-cm) cubes. Place the salmon in a bowl and gently toss with 1 teaspoon red curry paste and 1 teaspoon avocado oil. Season lightly with salt. In a separate bowl or measuring cup, whisk together the soy sauce, cornstarch, fish sauce, coconut milk, and cold water until well combined. Preheat the air fryer to 365°F (185°C).
Once the vegetables are tender-crisp, remove the lid and add about 1 teaspoon oil, the shallot, remaining curry paste, and sugar. Sauté over medium-high heat for 2 to 3 minutes, or until the shallot is translucent. Add the ginger and cook briefly, then reduce the heat to medium-low. Pour in the coconut milk mixture, stirring well, and simmer for 5 to 6 minutes, or until the sauce has thickened slightly and is creamy.
Meanwhile, arrange the salmon cubes in a single layer in the preheated air fryer basket. Cook at 365°F (185°C) for about 5 minutes, without turning, or until the salmon is just cooked through. Alternatively, heat a little oil in a skillet over medium heat and cook the salmon for 6 to 8 minutes, turning the pieces occasionally so they cook evenly on all sides.
Season the curry to taste with lime juice, then gently fold in the cooked salmon. Fluff the rice with a fork and divide it between two plates. Spoon the salmon curry over the rice and garnish with fresh basil, if desired.

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