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    Home » Type » Main Courses » Seafood

    20-Minute Thai-Inspired Summer Vegetable Curry with Seared Salmon

    Published: Jul 27, 2015 · Modified: Jan 23, 2022 by Faith · This post may contain affiliate links · 8 Comments

    This 20-Minute Thai-Inspired Summer Vegetable Curry with Seared Salmon makes the perfect weeknight summer meal.

    20-Minute Summer Vegetable Curry with Seared Salmon 1

    It’s amazing how much technique effects the final outcome when you’re cooking.

    The mere thought of green beans made me gag as a kid until I had them for dinner at a friend’s house and realized they aren’t inherently mush. (Sorry, Mom…you were notorious for overcooking the beans!)

    I disliked fried eggs until I learned how to cook them so that the whites are set and the yolks are runny. (The only thing worse than chalky overcooked egg yolk is icky undercooked egg white goop…ugh.)

    And I thought I hated fish skin until I realized that it can be crisp and flavorful. (Hello wild-caught salmon and a short stint in a very hot pan.)

    It’s all in the technique, friends.

    20-Minute Summer Vegetable Curry with Seared Salmon 2

    This quick-cooking curry was inspired by a dish I had in Thailand; fresh veggies quickly cooked and seasoned with a flavorful coconut-based curry sauce. Here the richness of salmon is accented nicely with a coconut milk curry, and fresh summer vegetables lighten it up. You can serve it on a bed of steamed jasmine rice or go with cauliflower rice to keep it low-carb.

    Here are a few other Thai curries from around the internet that caught my eye…

    Quick Red Thai Curry Noodle Soup from Amuse Your Bouche

    Thai Curry with Squash and Avocado from Paleo Spirit

    Thai Green Curry Burritos from Eats Well With Others

    Thai Fish Curry from Spicie Foodie

    Yellow Curry with Chicken and Potatoes from Rachel Cooks Thai

    20-Minute Summer Vegetable Curry with Seared Salmon 3

    Print
    20-Minute Thai-Inspired Summer Vegetable Curry with Seared Salmon
    Prep time:  10 mins
    Cook time:  10 mins
    Total time:  20 mins
    Yield: 4 servings
     
    This quick-cooking Thai-inspired coconut-based curry features salmon and summer vegetables.
    Ingredients
    Summer Vegetable Curry:
    • 2 tablespoons coconut oil
    • 1 medium onion, halved and thinly sliced
    • 1 medium or 2 small yellow summer squash, sliced into ¼-inch rounds
    • ½ medium red bell pepper, thinly sliced
    • 2 large cloves garlic, crushed or grated
    • ½-inch piece fresh ginger, grated
    • ¼ teaspoon salt
    • ½ teaspoon crushed red pepper flakes (more or less to taste)
    • ¼ teaspoon ground turmeric
    • 1 cup steamed corn (canned corn or frozen corn that's been thawed will also work)
    • 1 cup (240 ml) canned unsweetened full-fat coconut milk
    • 1 teaspoon coconut aminos
    • 1 teaspoon fish sauce (such as Red Boat, which is paleo-friendly)
    • 1 teaspoon rice vinegar
    • Chopped fresh parsley, for garnish (optional)
    Seared Salmon:
    • 1½ to 2 lbs (680 to 900 g) salmon, cut into 4 fillets
    • Salt and black pepper
    • Coconut oil, for shallow frying
    Instructions
    1. For the curry, add the coconut oil to a large skillet over medium-high heat; once hot, add the onion, summer squash, and bell pepper. Cook until starting to soften and caramelize in spots, about 5 minutes, stirring occasionally. Stir in the garlic, ginger, salt, crushed red pepper flakes, and turmeric, and cook 30 seconds, stirring constantly. Stir in the corn, coconut milk, coconut aminos, fish, sauce, and rice vinegar and cook until warm throughout, stirring constantly.
    2. For the salmon, heat a large nonstick skillet over medium-high heat; once hot, add enough oil to lightly coat the bottom. Let the oil heat up for a few seconds, and meanwhile, season the salmon on both sides with salt and black pepper. Place the salmon into the hot skillet and cover it (so the oil doesn’t splatter everywhere), leaving the lid ajar. Cook 2 minutes on the first side, then flip the salmon and cook 2 minutes more. Turn the heat off, fully cover the skillet, and let the salmon sit for 2 minutes so the steam can finish cooking it through. (It should be opaque and flake easily with a fork when it’s fully cooked.)
    3. Serve the salmon on top of the curry with a sprinkle of parsley.
    Notes
    Paleo-Friendly: Omit the corn and add 1 medium zucchini along with the yellow summer squash.
    3.3.3070

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    Reader Interactions

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    1. Kaitie says

      July 29, 2015 at 7:54 am

      I love the bright colours of this dish and that fillet of salmon looks mouth watering! I love thai food, and this really has that thai flavour but seems to lack the grease that can sometimes accompany it, which is a total bonus for me! Wonderful recipe!

      Reply
    2. Kiano says

      July 28, 2015 at 9:57 pm

      Love how you kept the salmon skin on. When seared to a nice crisp, it's quite delicous.

      Reply
    3. Neli @ Delicious Meets Healthy says

      July 28, 2015 at 9:08 pm

      I love all the flavors here! Sounds absolutely delicious! Pinning!

      Reply
    4. Laura (Tutti Dolci) says

      July 28, 2015 at 7:25 pm

      I love this twist on curry, what great flavors!

      Reply
    5. Joanne says

      July 28, 2015 at 7:01 pm

      SO true!! I feel like there are so many veggies I would never have liked had I not learned to cook them myself and been willing to experiment. Curry is always a winner in my book! Love how this looks so fresh and summery!

      Reply
    6. Trish - Mom On Timeout says

      July 28, 2015 at 5:09 pm

      I scrolled up THREE times to look at that second pic - GORGEOUS!! What a delicious dinner!

      Reply
    7. Julia says

      July 28, 2015 at 8:58 am

      I haven't had salmon with these type of flavors but I love the idea! I bet this dish has so much flavor and that color is beautiful!

      Reply
    8. Rosa says

      July 27, 2015 at 9:37 am

      A great combination! I love salmon and Thai-inspired summer dishes.

      Cheers,

      Rosa

      Reply

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    Hi, I'm Faith!

    I’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had. Welcome to An Edible Mosaic!

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