Thai Kitchen® Red Curry Paste takes the guesswork out of creating this restaurant-inspired dish. Made on the stovetop with a creamy coconut milk sauce, this quick weeknight seafood dinner is on the table for everyone to enjoy in less than 20 minutes.
5m
PREP TIME
18m
COOK TIME
339
CALORIES
6
INGREDIENTS
Servings: 6
Ingredients
- 1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk
- 2 tablespoons Thai Kitchen® Gluten Free Red Curry Paste
- 2 tablespoons brown sugar
- 1 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
-
1 1/2
pounds
skinless
salmon fillets, cut into 1-inch chunks
![substitution]( "substitution")
Substitutions available
- firm white fish fillets, cut into 1-inch chunks
- 2 tablespoons finely chopped cilantro
INSTRUCTIONS
- 1 BRING coconut milk and red curry paste to simmer in large skillet on medium heat; cook and stir 5 minutes. Stir in brown sugar and fish sauce; simmer 5 minutes longer, stirring occasionally.
- 2 ADD salmon to skillet; cook 6 to 8 minutes or until salmon is cooked through and flakes easily with a fork. Sprinkle with cilantro. Serve with cooked jasmine rice, if desired.
