Salmon Red Curry with Mango
A quick and delicious easy Salmon Curry that is ready within 30 minutes!
Servings: 4 people
Calories: 356kcal
Equipment
Ingredients
- 1 lb. salmon
- 1 teaspoon lemongrass powder
- salt to taste
- ⅓ cup rice flour
- 1 tablespoon red curry paste
- 1 cup coconut milk
- 1 mango peeled and sliced
Instructions
- Cut the fish into 2 8 oz. portions or 4 4 oz. portions as desired.
- Lightly season the fish with salt on all sides.
- Add lemongrass powder and toss well.
- Heat the oil in a skillet.
- Toss the fish in rice flour and shake off the excess flour.
- Add the fish to the hot pan, skin side down.
- Sear the fish on both sides, about 3 minutes on each side.
- Remove fish to a paper towel lined plate.
- Discard excess oil, leaving 1 tablespoon in the pan.
- Add curry paste and fry on medium heat for about 5 minutes.
- Add coconut milk. Whisk together and bring to a boil.
- Reduce to a simmer and cook for 5 minutes on low heat.
- Add fish and spoon the curry sauce over the fish. Cook until fish is cooked through, about 5 minutes.
- Add mango and cook for another 2-3 minutes.
Notes
Leave the fish to marinate for 30 minutes if you have time, for optimal flavor.
Use lemongrass oil to fry the fish for more flavor.
You can also add some Kaffir lime leaves to the curry sauce if you like.
Nutrition
Calories: 356kcal | Carbohydrates: 20g | Protein: 25g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 58mg | Potassium: 777mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1196IU | Vitamin C: 20mg | Calcium: 36mg | Iron: 3mg
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