Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 1 tablespoon/15ml vegetable oil (or coconut oil)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon/15ml vegetable oil (or coconut oil)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 inch/2.5cm ginger, grated
  • 1-2 red chilies, finely chopped (or chili flakes to taste)
  • 2 tablespoons/30ml Thai red curry paste
  • 1 (13.5-ounce/400ml) can full-fat coconut milk
  • 1/2 cup/120ml chicken or vegetable broth
  • 1 tablespoon/15ml fish sauce (or soy sauce for vegetarian)
  • 1 tablespoon/15ml brown sugar (or honey)
  • 1 lime, juiced
  • 1/4 cup/15g fresh cilantro, chopped
  • 1/4 cup/15g fresh basil, chopped

Instructions:

  1. Season salmon fillets with salt and pepper.
  2. Heat oil in a skillet over medium-high heat. Sear salmon, skin-side down if using skin-on fillets, until golden brown and cooked to your liking. Remove from skillet and set aside.
  3. Add oil to the skillet. Sauté onion, garlic, ginger, and chilies until softened and fragrant.
  4. Stir in red curry paste and cook for 1 minute.
  5. Pour in coconut milk and broth. Bring to a simmer.
  6. Stir in fish sauce (or soy sauce) and brown sugar (or honey). Simmer for 5 minutes, allowing the flavors to meld.
  7. Gently place the seared salmon fillets into the curry sauce. Simmer for 3-5 minutes, or until heated through.
  8. Stir in lime juice, cilantro, and basil. Serve hot over rice or noodles, garnished with lime wedges and chopped peanuts, if desired.