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
Ingredients
- 2 tablespoons coconut oil
- 1 small shallot sliced
- 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 teaspoon ground coriander
- ½ teaspoon ground curry powder
- 2 tablespoons panang or red curry paste
- 1 teaspoon brown sugar
- 1 can coconut milk
- ½ pound 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, galangal 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: 1225IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 2.8mg