Quick Thai Red Salmon Curry (Dinner in One Frying Pan)

A blue and white patterned bowl of Thai red salmon curry on a wooden table. A salmon cutlet sits in an orange coconut sauce with pak choy, topped with thin slices of red onion and red chilli. A mix of black and white rice sits beside the salmon.

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Quick Thai Red Salmon Curry (Dinner in One Frying Pan)

Thai red salmon curry in one frying pan, ready in about 30 minutes. The salmon cooks first and rests under a lid while you make a quick coconut sauce in the same pan. The main shortcut is jarred minced ginger, so there's no peeling or grating.

Servings

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

300 g salmon fillets skin on (3 small fillets)
½ tablespoon coconut oil
1 tablespoon red curry paste
½ tablespoon minced ginger jarred is fine
1 can (270 ml) coconut cream
½ cup (125 ml) chicken stock
½ tablespoon fish sauce
¼ teaspoon golden monkfruit sweetener
1 bunch pak choy about 300 g
¼ bunch Thai basil
½ long red chilli to taste (optional)
50 g red onion
½ lime to serve
low carb rice to serve (optional)

Instructions

Prepare

Slice the pak choy into roughly 2 cm pieces.
Keep the stems and the leaves in two separate piles.
Pick the basil leaves off the stems and roughly chop them.
Slice the red onion as finely as you can.
Slice the chilli into thin rounds. Scrape out the seeds first if you want less heat.

Cook the salmon

Heat the oil in a large frying pan over high heat until it shimmers.
Add the salmon, skin side down. Cook for 4 minutes without moving it.
Turn the salmon over. Cook for another 4 minutes.
Move the salmon to a plate and cover it to keep it warm.

Make the sauce

Turn the heat down to medium.
Add the curry paste and ginger. Stir for 2 minutes.
Pour in the coconut cream and the stock. Stir.
Simmer for 3 minutes, until the sauce is slightly thicker and coats the back of a spoon.
Stir in the fish sauce and the sweetener.
Taste. If it needs more salt, add ½ teaspoon of fish sauce, stir, and taste again.

Finish and serve

Add the pak choy stems. Cook for 1 minute.
Put the salmon back in the pan and spoon some sauce over it. Cook for 2 minutes, until it flakes easily when you press it with a fork.
Add the pak choy leaves. Stir for about 30 seconds, until they wilt.
Divide the salmon and sauce between two bowls.
Scatter the basil, onion and chilli over the top.
Squeeze the lime over both bowls. Serve with rice if you like.