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Thai Salmon Curry

Salmon is one of the proteins my husband loves, and when we have it, we usually make this Chili Maple Salmon recipe. One night I decided to try something new and put together this Thai Salmon Curry based on a recipe I had seen on Food 52. I didn't have all the ingredients their recipe called for, so I used what I had and since then have made this version several times. Every time, we end our meal with empty plates. Every last bit of warm, creamy, tangy saucy goodness sopped up with fluffy white rice, fall-apart perfectly cooked salmon, and poppin sweet green peas. If you're only using 2 salmon filets, you will have extra sauce you can use with chickpeas or on its own with leftover white rice the next day.


1-2 cups White Rice

2-4 Salmon Filets, skins removed

2 TBS Coconut oil (if you can't find coconut oil, I've used Peanut Oil)

1/2 lg Onion, finely diced

4 Garlic cloves, minced

1 1/2 TBS Fresh Ginger, minced

3 TBS Thai Red Curry Paste

2 TBS Tomato Paste

1/2 tsp Ground Coriander

1/2 tsp Ground Cumin

1/2 tsp Smoked Paprika

1 tsp Crushed Red Pepper

1/2 cup Chicken Broth

1 cup frozen Green Peas, thawed & drained

1 can full-fat Unsweetened Coconut Milk

1 TBS Peanut Butter (can use chunky or smooth)

1 TBS Fish Sauce

2 TBS Lime Juice

1-2 TBS torn Cilantro


  1. Cook White Rice according to package directions and set aside

  2. Season Salmon filets with salt

  3. Heat Coconut Oil over medium-high heat in large skillet, and cook Salmon 2-3 mins on each side, depending on thickness of the filet (the salmon will get warmed again in the sauce so be careful not to overcook it here)

  4. Once Salmon is medium to medium rare, remove from pan and set aside

  5. Add Onions, Garlic, & Ginger to the pan & sauté 2-3 mins until fragrant

  6. Add Tomato Paste & Curry Paste and stir until mixed in, about 1 min

  7. Add Coriander, Cumin, Paprika, and Crushed Red Pepper, stirring to mix

  8. Add Chicken Broth & bring to a simmer

  9. Add Green Peas, Fish Sauce, and Peanut Butter, stirring until peanut butter is melted

  10. Add Coconut Milk and continue to simmer, and salt to taste

  11. Add Salmon back to pan, pouring in any drippings from the salmon plate

  12. Gently stir in Lime Juice, and simmer 3ish more minutes until salmon is heated through

  13. Serve each Salmon filet with a bed of White Rice, and top with Cilantro


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