Thai Coconut Curry with Pan Seared Salmon
 
Prep time
Cook time
Total time
 
Throw together this intensely easy and happily healthy Thai Coconut Curry with Pan Seared Salmon. A sweet, veggie packed coconut curry over coconut flavored brown rice and topped with a pan seared salmon filet. Hello flavor!
Author:
Recipe type: Main
Serves: 6 servings
Ingredients
  • For the curry:
  • 2 tablespoons coconut oil
  • 2 cups diced golden potatoes, skin on
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic, minced
  • 2 tablespoons red curry paste (Thai Kitchen brand)
  • ½ teaspoon dried ginger
  • 1 tablespoon brown sugar or coconut sugar (for no refined sugar version)
  • juice of 1 lime
  • 1 can full fat coconut milk
  • ½ cup frozen peas, thawed
  • ¼ cup roughly chopped cilantro
  • For the salmon: (omit to keep vegetarian)
  • 1 tablespoon coconut oil
  • 4 to 6 salmon filets, about 4 oz. each
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon ground ginger
  • ¼ teaspoon smoked paprika
  • For curry bowls:
  • 3 cups cooked brown rice (cook in salted coconut water for enhanced flavor)
  • toasted coconut flakes
  • fresh cilantro leaves
  • avocado slices
  • sriracha sauce
  • lime wedges
Directions
  1. Prepare all veggies by chopping, dicing, and mincing. Set out frozen peas on paper towel to thaw. Set aside for later use.
  2. Pat salmon filets dry with paper towels and set on clean paper towels until ready to fry.*
  3. In a cast iron pot or soup pan, heat 2 tablespoons coconut oil over medium heat. Once pan is hot enough that a drop of water sizzles, add potatoes and onion. Cook for 5-6 minutes or until onion is browning, stirring occasionally to avoid burning or sticking to pan. Add bell peppers. Season with 1 teaspoon salt and ¼ teaspoon pepper. Stir to coat and cook for 5 mins more, stirring occasionally. Add garlic and cook 2 mins more. Add curry paste and ginger and stir to coat. Add brown sugar, lime juice, and coconut milk and stir to combine.
  4. Increase heat to boiling. Cover and reduce heat to simmer for 15 mins. Remove lid and increase heat to a low boil. Cook until desired thickness is achieved and potatoes are tender. Stir in peas and cilantro. Season to taste with additional salt and pepper if needed.
  5. Once you remove the lid from the curry, heat 1 tablespoon coconut oil in a pan over medium heat. Season salmon filets on both sides with salt, pepper, ground ginger, and smoked paprika. Gently rub on flesh of salmon.
  6. Once pan is hot enough that drop of water sizzles, add filets to pan and cook for 2-3 minutes on each side depending on thickness.**
  7. To assemble bowls, scoop a serving of brown rice in each bowl, top with curry, then top each with a salmon filet. Garnish salmon filets with avocado, fresh cilantro leaves, toasted coconut, and sriracha sauce. Serve with extra lime wedges.
Notes
*Setting salmon out before cooking and patting dry assures that it will not be wet (can get a better sear) and allows the salmon to come closer to room temperature which encourages more even cooking in the pan.
**Do not overcook or salmon will be dry. It should be flaky but still a slight glossy pink in the center.
Recipe by Breezy Bakes at https://www.breezybakes.com/salmon-coconut-curry/