Thai Coconut Curry Salmon Fillets

Salmon - I used Keta salmon because of its very mild flavor. Choose the variety that your family enjoys. Be sure to use fillets of similar thickness so that they cook at the same rate.

Kosher salt and black pepper

Light-tasting oil - I like using coconut oil to enhance the coconut flavor in the recipe, but olive oil, vegetable oil, or canola oil would also work.

Onion, garlic, Thai chiles, limes

Ginger and lemongrass - I like to use the paste for each. These can be found in the fresh herb section of your grocery store.

Thai red curry paste - I used Thai Kitchen Red Curry Paste. It has a bold, but mild flavor.

Coconut milk - Use full fat. I’ve found some brands to be very watery. I like using the Thai Kitchen Full Fat Coconut Milk. It has a fatty cream layer at the top. You want to scrape all of that goodness and the liquid into your skillet for the sauce.

Soy sauce - I used a low-sodium soy sauce.

Fish sauce - this adds a lovely umami flavor, and some saltiness, but not a fishy taste. Yes, it smells fishy in the bottle, but the flavor mellows when it cooks. If you don’t want to use fish sauce, Worcestershire sauce will work.

Brown sugar - you could also use honey.

Cilantro or basil - as a garnish.

Directions at eatsbythebeach.com

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