Dinner · 30 min · thai

Thai Red Curry Salmon

A Thai dinner built around salmon fillets and red curry paste — on the table in 30 minutes. Each serving lands at 520 calories with 36g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Salmon fillets
• 3 tbsp Red curry paste
• 14 oz Coconut milk
• 2 Bell peppers
• 8 oz Bamboo shoots
• 1/2 cup Thai basil
• 1 Lime

Steps

1. Spoon the thick cream off the top of the coconut milk into a deep skillet over medium heat.
2. Fry the red curry paste in the cream 2 minutes, until it darkens and smells intensely fragrant.
3. Add the sliced peppers and bamboo shoots with the remaining coconut milk; simmer 8 minutes.
4. Nestle the salmon fillets into the bubbling curry, spooning sauce over the top.
5. Poach 8 minutes, until the salmon flakes gently but is still moist inside.
6. Taste the sauce and balance with lime juice — it should be rich, spicy, and bright.
7. Off the heat, fold in the Thai basil leaves.
8. Serve in shallow bowls, spooning plenty of curry around the fish.

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