Whole30 Day 18 – Thai Red Curry Salmon. There’s something about Thai Curry that makes me so happy. I love all the ingredients that make up this curry that is mixed together to form a paste and when incorporated with coconut, it’s just magical. It awakens all of my senses bringing warmth to my sou.
The Bay Area rained all day long and I wanted something warm to heat my body. I forgot my umbrella in my car on my morning commute and I was soaked walking into the office and I was drench on my walk back to the train station after work. Fortunately, I had a long puffy jacket with a hood that protected my head and kept my dry.
All I can think of when walking in the rain was food. A bowl of piping hot soup would have been ideal but there’s something about curry that I crave. I like the strong flavors of garlic, chili, lemon grass, and spices of cumin, coriander, and peppercorns that form this curry.
For dinner, Thai Red Curry was on the menu. I always have store bought curry paste in my fridge for cravings and quick meals like this. I believe it’s whole30 when reading the ingredients, nothing that I couldn’t pronounce. The best part of making curry at home is adding all your favorite ingredients and leaving out the ones you don’t like. I typically like a lot of vegetables on mind but you cannot really go wrong since the curry itself is full of wonderful flavors.
I had salmon in the fridge from my Costco run and I forget how much salmon is especially with curry. The fattiness of the fish drench with a spicy coconut thai curry is heaven in my mouth. This quick and easy salmon dish had all the components of a thai dish – sweet, sour, and salty. It was perfect.
- 1 tbs of coconut oil
- 1 - 2 tbs of thai curry paste (depending on spice preference)
- coconut milk
- 2 - 8 oz salmon fillets
- 1 zucchini, sliced
- 4 oz of sweet snap peas
- 5 red mini sweet peppers or 1 red bell pepper
- 1 tsp of fish sauce
- juice of 1/2 lime
- Heat a large pan over medium heat
- Add the coconut oil and let it melt
- Add the curry paste and sauté until it softens
- Add the coconut milk and stir
- Add the salmon, cover with a lid, and turn down the heat to a simmer. Cook for 10 - 15 minutes on low heat
- Add the zucchini,snap peas, peppers and stir to coat the vegetables with the sauce
- Add fish sauce to taste and add juice of 1/2 lime