Salmon Curry

Ingredients

• 4 salmon fillets (4-6 ounces each)
• Salt (to taste)
• Black pepper (to taste)
• 1 1/2 tablespoons olive oil
• 1 small onion (chopped)
• 5 garlic cloves (minced)
• 2 teaspoons fresh ginger (grated)
• 3 tablespoons red curry paste
• 2 teaspoons chili paste
• 2 green Thai chili peppers (ends trimmed)
• 1 can full-fat coconut cream or milk (14 ounces)
• 1 tablespoon fish sauce
• Juice of 1 lime
• A handful of Thai basil leaves

Instructions

1. 1

   Season salmon: Pat the salmon fillets dry with paper towels. Season each fillet on both sides with salt and black pepper.

2. 2

   Sear salmon: Heat olive oil in a large skillet over medium-high heat. Place the salmon (skin-side down if applicable) in the pan and sear for about 2 minutes per side until lightly browned. Remove the salmon from the skillet and set aside.

3. 3

   Sauté aromatics: In the same skillet, reduce the heat to medium. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 2 minutes until the onion softens.

4. 4

   Cook spices: Stir in the red curry paste, chili paste, and chili peppers and cook for 1 minute, allowing the spices to become fragrant.

5. 5

   Simmer sauce: Pour in the coconut cream or milk and add the fish sauce along with the lime juice. Stir well and let the sauce simmer gently for about 5 minutes.

6. 6

   Poach salmon: Return the salmon fillets to the skillet. Let the salmon simmer in the curry sauce for 3 to 5 minutes, or until cooked through.

7. 7

   Garnish: Fold in the Thai basil leaves and serve the salmon curry immediately over steamed jasmine rice or your favorite rice.