Crispy salmon red curry
Discover the delicious flavors of our Crispy Salmon Red Curry recipe! Made with tender salmon, spicy red curry paste, creamy coconut milk, and a zesty hint of lime, this dish is a perfect blend of heat and richness. Ready in just under 30 minutes, it’s the ultimate weeknight meal.
- 14 Mar 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
Crispy Salmon Red Curry is a delightful fusion dish combining the rich flavors of a classic Thai red curry with the delicious crunch of perfectly seared salmon. This recipe is not only a feast for the taste buds but also packed with nutrients, making it a healthy choice for any meal. Follow these steps to create a mouthwatering dish that is sure to impress your family and friends.
Ingredients:
Instructions:
- Pat the salmon fillets dry with paper towels. This helps in getting a crispy skin.
- Season both sides of the salmon with salt and pepper.
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
- Once the oil is hot, add the salmon fillets skin-side down.
- Cook for about 4-5 minutes, or until the skin is crispy and golden brown.
- Carefully flip the salmon and cook for an additional 3-4 minutes, or until the salmon is just cooked through.
- Remove the salmon from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the diced onion and sauté for about 3-4 minutes, or until translucent and fragrant.
- Stir in the red curry paste and cook for another 2 minutes, allowing the flavors to meld.
- Pour in the coconut milk, stirring to combine with the curry paste.
- Add the fish sauce and bring the mixture to a gentle simmer.
- Squeeze the juice of one lime into the curry, stirring well.
- Taste the curry and adjust seasoning if necessary (more fish sauce for saltiness, more lime juice for acidity).
- Add the thinly sliced red hot chili peppers into the skillet, stirring to distribute evenly.
- Return the cooked salmon fillets to the skillet, nestling them into the curry base.
- Spoon some of the curry sauce over the salmon to coat.
- Let the salmon and curry simmer together for another 5 minutes, allowing the flavors to meld and the salmon to absorb some of the curry flavors.
- Sprinkle the chopped scallions over the top just before serving.
- Serve hot, ideally with steamed rice or noodles and additional lime wedges on the side for extra zest.
Tips:
- Pat the salmon dry with a paper towel before cooking to ensure it gets a nice, crispy sear.
- For a milder curry, you can reduce the amount of red curry paste or use a milder variety.
- To enhance the overall flavor, marinate the salmon in a bit of lime juice and salt for 15-20 minutes before cooking.
- If you prefer a thicker curry, you can simmer the sauce a bit longer to reduce and intensify the flavors.
- Feel free to add your favorite vegetables, such as bell peppers, snap peas, or bamboo shoots, for additional texture and nutrition.
Your Crispy Salmon Red Curry is now ready to be served! The combination of the crispy salmon and the flavorful curry offers a delightful culinary experience. Serve it hot with a side of jasmine rice or your favorite noodles for a complete meal. Enjoy the harmony of flavors and textures in each bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 510kcal | 26% |
| Protein | |
| Protein 40g | 26% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 4.22g | 11% |
| Sugar 8g | 8% |
| Fat | |
| Fat 40g | 49% |
| Saturated 27g | 89% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 180mg | 32% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 15mg | 93% |
| Vitamin B6 1.25mg | 73% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 7ug | 294% |
| Vitamin C 40mg | 46% |
| Vitamin E 1.04mg | 7% |
| Vitamin K 3.89ug | 3% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.47mg | 52% |
| Iron, Fe 2.99mg | 27% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 590mg | 47% |
| Potassium, K 1100mg | 32% |
| Selenium, Se 60ug | 110% |
| Sodium, Na 250mg | 16% |
| Zinc, Zn 1.60mg | 15% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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