A simple salmon curry with with strong Thai flavors of ginger, galangal and lemongrass. Serve with basmati rice for a flavorful and quick weeknight dinner.
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5 from 2 votes

Salmon Curry with Lemongrass and Galangal

A simple salmon curry with with strong Thai flavors of ginger, galangal and lemongrass. Serve with basmati rice for a flavorful and quick weeknight dinner.
Servings: 4 servings
Calories: 335kcal
Author: Samantha

Ingredients

  • 2 garlic cloves chopped finely
  • 1 small jalapeno seeded and chopped finely
  • 1 inch piece of ginger peeled and sliced
  • 1 inch piece of galangal root sliced
  • 2 stalks of lemongrass gently crushed
  • ½ tsp. ground coriander
  • ½ tsp. ground curry powder
  • 2 tbsp. panang or red curry paste
  • 1 tsp. brown sugar
  • 1 can coconut milk
  • ½ lb keta salmon
  • Salt and pepper
  • Lime wedges
  • Cilantro and mint leaves
  • Sliced Fresno pepper

Instructions

  • Add coconut oil to a large skillet and being to medium-high heat. Add sliced shallot, garlic and jalapeno and sauté until shallot is translucent but not browned.
  • Stir in the ginger, galanga root, lemongrass, spices and curry paste and sauté for 30 seconds. Then add in brown sugar and coconut milk and stir to combine.
  • Nestle in the salmon and season with salt and pepper. Place a lid on the skillet and cook for 6-7 minutes until curry mixture has thickened slightly and salmon is cooked through.
  • Once done, you can flake the salmon for easier serving and garnish with fresh cilantro and mint leaves, sliced chili and lime wedges.

Nutrition

Calories: 335kcal | Carbohydrates: 9g | Protein: 14g | Fat: 28g | Saturated Fat: 21g | Cholesterol: 31mg | Sodium: 41mg | Potassium: 568mg | Fiber: 3g | Sugar: 5g | Vitamin A: 24.5% | Vitamin C: 9.7% | Calcium: 4.3% | Iron: 15.4%