This warming Salmon Coconut Curry is perfectly balanced between sweet, spicy, and citrus-y. Ready in 30 minutes and in just one pot. Serve over rice for the perfect comfort meal!

Cook the fish for 3–4 minutes on each side, then transfer to the pan with the sauce and cook for a further 2–3 minutes, or until just cooked, adding extra water or coconut milk if needed.

Add ginger, saute until fragrant. Add coconut milk. Stir in curry paste until well combined, add fish sauce, brown sugar and lime zest, bring to a gentle bubble. Slide the fish into the curry.

When you see the word curry it's easy to think of chicken tikka or butter chicken, but the world of curry is really much more diverse. In fact, curry extends farther, even, than Indian cuisine, also ...

Pour the coconut milk into a blender ... or until almost fully cooked but still holding its shape. Pour the curry sauce into the pan with the fish and simmer for about 3 minutes, or until the ...

Lower the heat and add the curry paste, soy sauce, sugar and coconut milk ... Add the butter and allow to sizzle. Place in the fish fillets and cook for about 2 minutes on each side or until ...

Add curry leaves, onion and garlic and cook ... Add turmeric and tomato paste and cook for 2 more minutes. Stir in fish sauce, coconut milk, tomatoes and tamarind puree and cook for 5 minutes ...

Dress it up with this turmeric-spiked coconut milk sauce and ... Leaner fish like wild salmon become tender and butter soft when poached in this fragrant Thai-style curry, where full-fat coconut ...

Then let this be a start, with salmon poached in a creamy and spicy coconut Thai red curry broth. The dish is both wine-friendly and a great weeknight meal. The fish sauce added into the curry is that ...

Her new cookbook, “What to Cook When You Don’t Feel Like Cooking,” is based on her popular Substack of the same name ...