Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- Heat a skillet over medium heat, add red curry paste, and cook for 1 minute.
- Pour in coconut milk, stir, and let it simmer for 2-3 minutes.
- Add fish sauce and brown sugar, stirring until the sugar dissolves.
- Place salmon fillets in the skillet, spoon sauce over, cover, and cook for 5-7 minutes.
- Stir in red bell pepper and snap peas, cooking for another 2-3 minutes.
- Squeeze lime juice over the dish, garnish with cilantro, and serve.
Notes
- Serve with cooked rice for a complete meal.
- Adjust the level of spice by varying the amount of red curry paste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free