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Homemade Saucy 30 Minute Thai Basil Salmon Curry. photo
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Saucy 30 Minute Thai Basil Salmon Curry.

This Saucy 30 Minute Thai Basil Salmon Curry is a flavor-packed delight! Quick to make and sure to impress anyone at your table.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Keyword: Curry, Easy, Quick, Salmon
Servings: 4 servings

Ingredients

  • 1/4 cup sesame oil
  • 4 small shallots chopped
  • 4 cloves garlic minced or grated
  • 1 inch fresh ginger grated
  • 1 stalk lemongrass finely chopped
  • 2 green onions chopped
  • 1 cup mixed wild mushrooms torn
  • 2-3 tablespoons Thai red curry paste
  • 2 cans full fat coconut milk (14 ounce each)
  • 1 tablespoon fish sauce
  • 2 teaspoons honey
  • 4 pieces skinless salmon filets
  • 2 cups bok choy or kale roughly chopped
  • 1 fruit lime juice and zest
  • 1/4 cup fresh cilantro or basil roughly chopped
  • roasted cashews and steamed rice for serving

Instructions

  • Begin by heating the sesame oil in a large skillet or wok over medium heat. Allow the oil to warm up for about a minute.
  • Add the chopped shallots, minced garlic, grated ginger, and finely chopped lemongrass to the skillet. Sauté for 3-4 minutes, or until the shallots become translucent and fragrant.
  • Stir in the torn wild mushrooms and Thai red curry paste. Cook for an additional 2-3 minutes, allowing the mushrooms to soften and the paste to bloom.
  • Add both cans of full-fat coconut milk to the skillet, stirring well to combine everything. Bring the mixture to a gentle simmer.
  • Stir in the fish sauce and honey. Taste the curry and adjust seasoning if necessary. Let it simmer for about 5 minutes, allowing the flavors to meld together.
  • Carefully add the skinless salmon filets to the curry. Spoon some of the sauce over the filets, ensuring they are submerged. Cover and cook for 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • Once the salmon is cooked, stir in the chopped bok choy or kale. Squeeze in the juice and add the zest from the lime. Cook for another 2-3 minutes until the greens are wilted.
  • Remove the skillet from heat and stir in the roughly chopped cilantro or basil. Serve the curry hot, topped with roasted cashews and accompanied by steamed rice for a complete meal.

Equipment

  • Large skillet or wok
  • Sharp Knife
  • Cutting Board
  • Measuring cups and spoons
  • Wooden Spoon or Spatula

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave.
  • Freezing is possible, but the texture of the salmon may change slightly upon thawing.