Serves 1
Directions
- 1Cut salmon into pieces.
- 2Season salmon with salt, black pepper, and paprika.
- 3Add 1.5 tablespoons of butter to a skillet pan and sear the salmon skin down about 2 to 3 minutes each side, depending on the thickness.
- 4Remove the salmon and set aside.
- 5In the same pan, add 1.5 tablespoons butter and sauté garlic on medium low heat.
- 6Add in Thai curry paste and stir, letting the oils release for about 30 seconds.
- 7Add in coconut milk and stir.
- 8Add in the juice of half a lime.
- 9Let the sauce thicken for about two minutes.
- 10Adjust salt and seasonings after tasting the sauce.
- 11Add the salmon back into the pan and let the sauce thicken around the salmon.
- 12Garnish optionally with cilantro, chili flakes, and chili oil.
- 13Serve over white rice.
Ingredients
- 1 pound salmon
- 1 can full fat coconut milk
- 2 tablespoons Thai curry paste
- Juice of lime
- 3 tablespoons butter
- 0.5 teaspoon Salt
- black pepper
- paprika
- garlic
- cilantro
- lime
- chili oil
- white jasmine rice
- chili flakes
Equipment
skillet pan
Tips
- Adjust seasonings to your taste.
- Do not let garlic burn.
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