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!