Thai Red Curry with Salmon
By Flourishing Foodie
Prep Time: 20 minutes
Cook Time: 20 minutes
- 1 lb. fresh salmon
- 1 cup dry jasmine rice
- 1 Tbsp. oil (preferably canola or other light-tasting oil)
- 1 Tbsp. butter
- 1/2 onion, diced
- 1 clove garlic, minced
- 1/2 green pepper, chopped
- 4-oz. jar of red curry paste
- 3 Tbsp. canola oil (for making curry)
- 2 cups chopped tomatoes
- 1 1/2 cups chopped canned pineapple + 2 Tbsp. juice
- 1 can full-fat coconut milk
- Fresh basil
- While you are preparing the curry (see below), cook the rice in 2 cups of water.
- Heat 1 Tbsp. oil (canola or other light-tasting) in a frying pan on medium heat.
- Debone the salmon. Wash and cut it into 3- or 4-inch pieces. Sprinkle salmon pieces with salt, place them into frying pan skin side down, and cook for 2-3 minutes. Flip salmon and cook for an additional minute. (You want the salmon to be slightly cooked, not fully.)
- Remove salmon from pan and place onto a cutting board. Remove salmon skin and discard it.
- Chop the salmon into smaller, bite-sized pieces and set them aside.
- In large frying pan, heat butter on medium. Add diced onion and fry until translucent.
- Add garlic and chopped pepper and fry for an additional minute or two.
- Add curry paste and 3 Tbsp. canola oil and fry for a minute or two, until fragrant.
- Add tomatoes, pineapple + 2 Tbsp. juice, coconut milk, and salmon. Let the curry simmer for 15 minutes, until the vegetables are soft and the salmon is cooked through.
- Season with salt, to taste. Serve with rice and garnish with basil.