Salmon Curry Recipe
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
Ingredients (24)
- 20 oz salmon filets
- 4 oz red onions chopped
- 3 oz tomatoes chopped
- 1/2 cup coconut milk
- 3 cups cooked medium-grain rice
- 1 tbsp olive oil
- 1 tbsp lime juice
- 2 tbsp garlic finely chopped
- 1/2 tbsp ginger finely chopped
- 1 tbsp lemongrass finely sliced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1 tsp traditional Dijon mustard
- 1/2 tsp Cajun seasoning
- 1/2 tsp chili powder
- 1 tsp brown sugar
- 1 cup unsalted chicken broth
- 1/2 tsp Thai fish sauce
- 2 tbsp cilantro finely chopped
- 2 tbsp mint leaves
INSTRUCTIONS
Heat a skillet over medium heat. Add 1 tbsp olive oil, 2 tbsp garlic, 1/2 tbsp ginger, and 1 tbsp lemongrass. Sauté for 1 minute or until the spices are fragrant.
Stir in 4 oz red onions and continue cooking for 2 minutes.
Add 3 oz tomatoes and stir to combine.
Season the mixture with 1/2 salt, 1/2 tsp black pepper, 1/4 tsp cumin, 1/2 tsp ground coriander, 1/2 tsp paprika, 1/2 tsp turmeric, 1 tsp Dijon mustard, 1/2 tsp Cajun seasoning, 1/2 tsp chili powder, and 1 tsp brown sugar. Stir occasionally for 2 minutes.
Pour in 1 cup chicken broth and 1/2 cup coconut milk.
Add 20 oz salmon fillet, 1/2 tsp fish sauce, and 1 tbsp lime juice. Cook for extra 10 minutes. Flip the salmon halfway through to ensure they are cooked evenly.
Take off the heat. Garnish with 2 tbsp cilantro and 2 tbsp mint leaves. Serve hot over 3 cups of cooked rice.