Curry Thai au saumon et lait de coco

This Thai salmon curry is a dish bursting with flavors, combining the crispiness of seared salmon with a creamy and slightly spicy coconut milk sauce. Fragrant with Thai basil, it offers an explosion of exotic and authentic tastes, emblematic of Thai cuisine.

You can personalize this recipe by adding spinach, broccoli, or any other vegetable of your choice.

Ingredients

• 450 g of fresh salmon

• Salt and pepper, to taste

• 1 tbsp olive oil

• 1/2 shallot, finely chopped

• 2 cloves garlic, minced

• 2 tbsp Thai red curry paste

• 1 tsp chili paste (optional)

• 1 tbsp fish sauce

• 1 can (400 ml) whole coconut milk

• Cane sugar (optional)

• Juice of half a lime

• 2 tbsp Thai basil or fresh basil, chopped

Instructions

1. Prepare the salmon
   Cut the salmon into 3 equal portions. Pat them dry with paper towels, then season with salt and pepper.

2. Cook the salmon
   Heat the olive oil in a pan over medium-high heat. Place the salmon, skin-side down, and let cook for about 5 minutes until crispy. Remove from the pan and set aside.

3. Prepare the sauce
   Add the shallot and garlic to the pan (and optionally ginger if desired). Sauté for about 3 minutes, until lightly golden.

4. Incorporate the flavors
   Add the coconut milk, red curry paste, chili paste, and fish sauce. Mix well and cook for 1 minute.

5. Simmer the salmon
   Return the salmon pieces to the sauce, reduce the heat, and simmer for 5 minutes, until well-coated and cooked to your liking.

6. Finish up
   Add the lime juice, adjust the seasoning with salt and pepper, then sprinkle with Thai basil before serving immediately.