Remember that time how I said I eat salmon every single day? Well If you didn’t know, I absolutely do. Anything that can be made with salmon, I will use salmon. This recipe is no exception.
It wasn’t until recent years that I started eating and even liking curry. And when I say curry, I’m referring to Indian curry. There are so many different kinds of curries out there—I’m talking Japanese, African, Malaysian, the list goes on—but the two most popular types that often come to mind are Indian and Thai.
While I usually opt for a noodle, rice, or stir-fry dish, I thought it was about time to try my hand at a Thai curry dish (not to mention I had half a can of coconut milk leftover from making I don’t even remember what and an unopened Thai Kitchen curry paste I’ve been meaning to use).
Curry, originating in the Indian subcontinent, is full of complex flavors and spices, with Indian curries being heartier, richer, thicker, and filled with warming spices, and Thai curries erring on the lighter, brighter, and fresher side. One thing I’ve learned while making curry is that they taste best when made with full-fat coconut milk. Try to avoid using the lite or low-fat versions of coconut milk here because it doesn’t make as thick of a consistency for a sauce.
No matter what kind of curry you have, curries are extremely comforting, full of flavor, and can be great to make for yourself or a large group. All you need is a few ingredients like spices, vegetables, a good sauce, and a big appetite!
Thai Salmon Curry
- 1 can coconut milk full-fat
- 2 filet salmon
- 3 cup broccoli chopped into florets
- 12 oz butternut squash cut in 3/4-1 inch cubes ( I used Trader Joe's zig zags)
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 2 tbsp Thai Kitchen red curry paste
- 2 tbsp garlic chopped
- 2 tbsp coconut oil
- 2 cups rice cooked
- 1/4 cup water
- Heat coconut oil on medium-high heat in large saute pan. Add garlic and cook for 1 minute.
- Toss in butternut squash and broccoli. Saute for about 1 minute, flipping the vegetables.
- Add1/4 cup of water and cover saute pan with lid. Let vegetables steam for 4 minutes.
- While vegetables are cooking, mix coconut milk, rice vinegar, fish sauce, and red curry paste in a medium bowl.
- Remove lid from pan and lower heat to medium. Place salmon amongst vegetables skin side down. Pour liquid evenly on salmon and vegetables.
- Cover pan again with lid and let salmon and vegetables cook for 10 minutes.
- Remove lid carefully and serve warm over rice.