Salmon, Fennel, and Thai Red Curry: A Vibrant, Fragrant Weeknight Dinner
Silky coconut milk and lively herbs turn simple ingredients into an elegant dinner.
Salmon and fennel meet bold Thai red curry in a dish that’s fast, flavorful, and brimming with vibrant color and aromatic spices. This recipe is a weeknight hero: quick to prepare, deeply satisfying, and deliciously complex. You’ll find sweet and savory notes from the fennel, lush richness from salmon, and a punchy, spicy kick courtesy of Thai red curry paste. All these elements simmer together in coconut milk, which mellows the heat and ties everything into a silky, fragrant sauce. Serve it with steamed rice for a meal that’s both comforting and enlivening, ideal for both busy evenings and relaxed gatherings.
Why This Recipe Works
- Layered Aromatics: Fennel, shallots, garlic, and ginger offer a sweet-savory base, bringing out salmon’s natural richness.
- Thai Red Curry Paste: Packs aromatic depth, heat, and color. Cooking it in oil intensifies its flavor.
- Coconut Milk: Smooths out the heat and delivers creamy texture which pairs perfectly with salmon’s richness.
- Finishing with Lime Juice and Fresh Herbs: Brightens the dish and balances the creamy coconut base.
Key Ingredients
| Ingredient | Role in Recipe | Notes |
|---|---|---|
| Salmon Fillets | Main source of protein | Skinless for easy simmering and serving |
| Fennel Bulb | Aromatic vegetable, adds subtle licorice flavor | Trimmed and sliced thin for tenderness |
| Shallot | Mild onion flavor | Enhances overall aroma |
| Garlic & Ginger | Aromatic base for curry | Boosts depth and complexity |
| Thai Red Curry Paste | Spicy, floral, and savory layer of flavor | Use quality paste for best results |
| Coconut Milk | Rich, creamy sauce base | Full-fat works best for texture and taste |
| Lime Juice | Brings acidity and balance | Added at the end for freshness |
| Fresh Herbs (Cilantro, Basil) | Toppings for brightness and aroma | Optional but recommended |
Step-by-Step Cooking Method
- Prepare the Aromatic Base:
- Sauté sliced fennel, shallot, garlic, and ginger in a little neutral oil over medium heat.
- Cook until vegetables are softened and fragrant, about 4-5 minutes.
- Bloom the Red Curry Paste:
- Add red curry paste directly to the pan; cook, stirring, until the mixture is fragrant and the oil starts to separate, 1-2 minutes.
- Add Coconut Milk:
- Pour in the coconut milk and stir to combine, scraping up any browned bits from the bottom of the pan.
- Bring to a gentle simmer.
- Simmer Vegetables:
- Let the vegetables cook in the coconut curry until tender and the flavors meld, about 5 minutes.
- Add Salmon:
- Nestle the salmon fillets into the sauce. Spoon liquid over the tops to coat.
- Simmer gently until salmon is cooked through but still moist, about 6-10 minutes depending on thickness.
- Finish and Serve:
- Remove from heat. Stir in fresh lime juice for brightness.
- Spoon into bowls, garnish with generous handfuls of cilantro and/or Thai basil.
- Serve hot, ideally over steamed jasmine rice.
Tips For Success
- Cut Fennel Thin: Fennel takes longer than salmon to cook. Slicing it thin ensures everything finishes at the same time.
- Simmer Gently: Avoid boiling, which can cause the coconut milk to break and the salmon to toughen.
- Taste Curry Paste Ahead: Adjust quantity according to your spice preference and the paste’s strength.
- Customize Herbs: Thai basil adds authentic flavor, but regular basil works well. Use mint for an extra cooling note.
- Add Vegetables: You can include sliced snap peas, bell peppers, or spinach for extra nutrition and color.
Serving Suggestions
This dish is ideal paired with:
- Steamed Jasmine or Basmati Rice: Rice soaks up the curry’s flavors and balances the spice.
- Rice Noodles: For a lighter, noodle-based version.
- Crusty Bread: Particularly for sopping up every bit of the coconut curry sauce.
Variations and Substitutions
- Fish Options: Substitute salmon with trout, arctic char, cod, or halibut.
- Vegetarian Swap: Use tofu or chickpeas in place of salmon for a plant-based version.
- Red Curry Paste: If you prefer less heat, use yellow or green curry paste, or blend with a little tomato paste.
- Extra Veggies: Add mushrooms, sugar snap peas, carrots, or greens.
- Coconut Milk: Light coconut milk works, though it’s less creamy. For more decadence, use coconut cream.
What others are reading
Make-Ahead and Storage
- Prepare Aromatic Base: The base of fennel, shallot, garlic, and ginger can be sautéed ahead and refrigerated for up to 2 days.
- Red Curry Sauce: Store sauce separately for up to 3 days; finish cooking with salmon before serving for best texture.
- Reheating: Gently warm leftovers over low heat so the salmon remains tender and sauce doesn’t split.
Nutrition Highlights
| Component | Benefit |
|---|---|
| Salmon | Rich in omega-3 fatty acids, high-quality protein |
| Fennel | Good source of vitamin C, fiber, and antioxidants |
| Coconut Milk | Delivers healthy fats; creamy texture |
| Thai Red Curry Paste | Contains capsaicin from chilies, metabolism booster |
| Fresh Herbs | Flavor plus vitamins & minerals |
Frequently Asked Questions
Q: Can I use frozen salmon fillets?
A: Yes. Thaw completely and pat dry before adding to the curry for best texture.
Q: Is this recipe spicy?
A: The heat mainly depends on the brand and amount of Thai red curry paste used. You can reduce the quantity for a milder dish.
Q: What if I don’t have fresh fennel?
A: Substitute with celery for crunch and a slightly similar flavor, or use leeks or onions for the aromatic base.
Q: Can I make this ahead?
A: The sauce and vegetables can be cooked in advance. Add and cook the salmon fresh just before serving for best results.
Q: How do I prevent the coconut milk from curdling?
A: Simmer gently and avoid boiling; always stir coconut milk well before pouring into the pan.
Q: What are the best herbs to finish this curry?
A: Cilantro and Thai basil are traditional, but regular basil, mint, or even parsley work well depending on availability.
Final Thoughts
Incorporating salmon into Thai-inspired curries is a simple way to combine healthy ingredients and incredible flavor in a single pan. The natural richness of salmon plays beautifully against the bold and spicy curry sauce, while fennel adds sophistication and aromatic depth. Whether you seek a new weeknight staple or a dish to impress your friends, Salmon, Fennel, and Thai Red Curry is sure to deliver. Enjoy it with a heaping bowl of fluffy rice and a scattering of fresh herbs for the most satisfying meal.
References
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