This weeknight Thai red curry salmon comes together in less than 30 minutes. The dish uses canned curry paste and a variety of fresh ingredients, making it a quick and flavorful option for dinner.
1: In a large pot on medium-high heat, drizzle oil and cook onions, ginger and garlic until fragrant and translucent.
2: Stir in curry paste and cook for 1 minute.
3: Add coconut milk and water and bring to a boil.
4: Add salmon and veggies, and cook for 7 to 10 minutes until veggies are slightly soft and salmon is to your desired doneness.
5: For the crispy salmon skin, place the entire piece on pan (no oil) on medium-high heat. Watch it carefully and flip when the salmon skin is browned. Transfer to cutting board and cut into quarters.
6: Serve over steamed rice and decorate the plate with lime wedges, fresh herbs, and crispy salmon skin.
