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Spicy Kick: Add a finely chopped chili or a splash of chili oil if you like more heat.
Vegetarian Option: Replace salmon with tofu or chickpeas for a plant-based version.
Add Greens: Stir in baby spinach, kale, or peas in the last few minutes of simmering for extra nutrients.
Creamier Texture: Add a splash of cream or a spoon of Greek yogurt before serving if you prefer a richer sauce.
FAQ:
Q: Can I use frozen salmon?
A: Yes, just make sure to fully thaw and pat it dry before cooking to prevent excess water in the pan.
Q: What’s the best curry paste for this recipe?
A: Red or yellow Thai curry paste works beautifully. Choose based on your spice preference.
Q: Can I make this dish dairy-free?
A: Absolutely! Just swap the butter with more olive oil or a vegan butter substitute.
Q: How do I know when the salmon is cooked through?
A: The salmon should be opaque and flake easily with a fork. A food thermometer should read 145°F (63°C) at the thickest point.
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