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.
To truly master the art of Thai cooking, ensure you have the perfect curry paste. Discover how to make an Easy Red Curry Paste, which captures the vibrant flavors of Thailand in just minutes. This homemade version allows you to customize the heat level while enhancing your dishes with authentic taste. - 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.
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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