Saucy 30 Minute Thai Basil Salmon Curry.
Keeping things colorful, quick, and cozy with this Saucy 30 Minute Thai Basil Salmon Curry. This curry is for those nights when you’re craving comfort food, but need to keep it healthy….and easy. It’s all made in one pot using good for you ingredients like ginger, citrus, fresh winter greens, and heart healthy salmon. Not only is this salmon curry healthy and comforting, it’s also delicious. Best part? It comes together in just about 30 minutes. Serve this over a bowl of steamed rice for a satisfying dinner that everyone will love.
One of the biggest struggles I have come January is creating recipes that are both healthy and cozy. It’s no secret I love a cozy meal, but January is all about eating a little healthier and getting back on track after the holidays. Since healthy and cozy don’t always go hand in hand, January can be a trickier month. The weather is bitter cold (especially right now, we’ve been in the negatives at night for days). The days are short, and in turn we all crave comfort food.
In an effort to share healthy, but cozy recipes for winter, I turned to my go-to. Saucy curries made with all the healthiest ingredients, that just happen to make up the coziest bowl of food.
Here’s the deal, I know salmon in curry might sound odd, but trust me on this one. This curry is truly so delicious, every bite is full of creaminess and fresh Thai flavors.
The base of the curry is mix of shallots, ginger, lemongrass, and garlic. I really wanted to use some flavorful produce that would also help to fight off my lingering winter cold. Anyone else battling a holiday cold?
This curry is going to heal you. Ginger is a proven cold fighter and I’ve included a good amount in this curry. I also made sure there was plenty of citrus, fresh winter greens, and mushrooms for a nutrient packed sauce.
To make the curry extra saucy and creamy, I used canned coconut milk. Then I simply cooked the salmon right in the curry to make a one pot dinner that comes together in no time at all. I served this over steamed rice (our family favorite), but you could also serve this curry over rice noodles. Just be sure to top each bowl off with fresh basil, lime juice, and salty cashews…toppings make for an extra good curry.
I ended up making the salmon curry over Christmas break, while all of my family was around and willing to be my personal guinea pigs. This was one of the dishes that everyone raved about and loved.
Since so many people were in town, I tried to make as many new recipes as possible. I love when I have fresh palates to try new recipes. It’s always nice to have other opinions. It gives me an opportunity to adjust my recipes to try to make them as close to perfect as possible. Some recipes I made where just OK (and you will not be seeing those), while others went over so well. This was one of the recipes that went over big, and I’ve been dying to share it. The flavors are perfect, just a little spicy, a hint of saltiness, and very herby and fresh. I love salmon with Thai flavors in general, but I especially love it in a saucy coconut based curry.
What’s truly great about cooking the salmon in coconut milk is that you really can’t overcook it. The coconut milk keeps the salmon incredibly moist, colorful, and flavorful. It’s also a little more forgiving. You don’t have to worry as much if you accidentally leave this on the stove a few minutes more than you’d hope to.
After weeks of appetizers, heavy meals, and eating out, I’m looking forward to a Friday night at home with a bowl of curry.
And just like that, the holidays are over, and the homebody in me returns. Typical. So how are you all spending the first weekend of 2019?
If you make this salmon curry, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Saucy 30 Minute Thai Basil Salmon Curry
All made in one pot using good for you ingredients like ginger, citrus, fresh winter greens, and heart healthy salmon. Not only is this salmon curry healthy and comforting, it's also delicious. Serve this over a bowl of steamed rice for a satisfying dinner that everyone will love.
Ingredients
- 1/4 cup sesame oil
- 4 small shallots, chopped
- 4 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 lemongrass stalk, finely chopped
- 2 green onions, chopped
- 1 cup mixed wild mushrooms, torn
- 2-3 tablespoons Thai red curry paste
- 2 cans (14 ounce) can full fat coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons honey
- 4 skinless salmon filets
- 2 cups roughly chopped bok choy or kale
- juice and zest from 1 a lime
- 1/4 cup fresh cilantro or basil, roughly chopped
- roasted cashews and steamed rice, for serving
Instructions
-
1. Heat the sesame oil in a large skillet over high heat. Add the shallots, garlic, ginger, lemongrass, and green onions. Cook 5-8 minutes, until they are fragrant and beginning to caramelize.
2. Stir in the mushrooms and continue to cook another 5 minutes. Add the curry paste and cook until fragrant, about 1 minute.
3. Add the coconut milk, fish sauce, and honey. Stir to combine, bring the mixture to a boil, add the salmon and greens. Cover and cook 5-8 minutes or until the salmon is cooked to your desired doneness.
4. Remove from the heat and stir in the lime zest, lime juice, cilantro and/or basil.
5. To serve, divide the rice among bowls and spoon the curry overtop. Top with cashews and lime juice. Enjoy!
Our Favorite Recipes
Quick Kale and Mushroom Pho.
I LOVE your healthy January recipes, I’ve pinned all three of them so far. I’ll make Wednesday’s salad tonight and the rest is sure to follow! Thanks for these awesome recipes 🙂
Thank you so much Lea! I hope you love all of the health January recipes this year as well!
It is a very wet Jan. beginning and unusually warm. I have stayed home most of the last 2 weeks. RESTING up from all my volunteering at the school I retired from. Our great granddaughter goes there so I have been helping her teacher a good bit.
Awh that is so sweet Charlotte! Definitely get some rest and I hope you enjoy some of these Healthy January recipes while you do!
I love thai curries, they’re my fave!! and salmon complements them well.
I hope you love this one Ruth! Thank you!
Totally want to make this this weekend and have all the ingredients except salmon…but I do happen to have I think cod fish frozen in my freezer at the moment. Would that be an okay sub for the salmon??
I am sure cod will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
So very looking forward to making this one. Wonderful, good flavors for a cold January. And, healthy too.
Thank you so much Joyce!
Girl this dish is on pointtttt. Exactly as described hearty feeling yet still light! ??
I am so glad you loved this Katie! Thank you so much!
I read this recipe this morning and it sounded so good, I changed my plans for dinner and made it tonight. It was so incredibly delicious! I love lots of veggies with my dinner, so the only thing I added was some butternut squash zoodles and shredded carrots. I’m so looking forward to more healthy yummy recipes from you! Thanks so much!
Pam
Thank you Pam! I am so glad you loved this recipe!
I love these flavors, what a delicious curry recipe! This is the perfect January meal! 🙂
Thank you so much Laura! I am so glad you loved this recipe!!
This recipe looks perfect for a chilly winter evening. Did you use frozen or fresh salmon filets when you made it? Thank you!
I usually use fresh, but you and also use thaw frozen filets. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Hey, Tieghan! Love your recipes…went to make the Christmas Eve Chex Mix today for the billionth time, and it says that there is a security issue with the site. I wasn’t able to access it. I just thought you’d like to know!
Hi Sandy! I am so sorry about that, but thank you for letting me know! I will figure out what is going on!
Winter greens, delicious salmon, and that lovely kick that comes with red curry… I cannot wait to give this a go! Perfect for the winter season (even if it hasn’t quite kicked in here in Toronto just yet)!
Thank you Riz!
Sounds incredible!! Not sure where I can find lemongrass and if I can’t, should I leave it out or is there a substitute?
Jane x
You can just omit it. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
This looks delicious! I would like to give some to my toddler, what could I replace the red thai curry paste with so its not spicy? Thank you!
HI! I would just use 1-2 teaspoons of the curry paste. You need it for flavor, but that should not be spicy! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Delicious, delicious, delicious!
I served this with farro instead of rice; I pefer the bite of farro.
I will definitely be making this again and again. Thank you Tieghan for a saucy salmon recipe. I love all things saucy and
you do saucy so well!
Thank you Dana! I am so glad this turned out so amazing for you!
Made this last night. So delicious! I had napa cabbage on hand, and used that instead of the kale. So easy and tasty. Thanks!
I am so glad you loved this Claudia! Thank you!
I loved making this!!! It was easy and fun combining all the ingredients! And such well-rounded, developed flavors in only 30 minutes! I would never have thought to use salmon in a curry, but it is amazing! The coconut milk complements the salmon so well! This is going on my list of favorites!!! I also got your cookbook for Christmas and I can’t wait to test out everything!!!
I hope you love everything in the book! And I am so glad you loved this recipe, Deanna! Thank you!
Made this for dinner with brown rice on the side. Absolutely fantastic, lovely for cold weather, and very healthful. Plus, doable in a weeknight! Thank you so much!
Thank you so much! I am so glad you loved this!
Hey, Tieghan! This recipe was too full of yummy promises to be true, but it kept them all – and then some! AWESOME! From Germany, Eike
Thank you so much Eike! I am so glad you enjoyed this curry!
This is very quickly becoming my new fav spot for recipes! This curry is DELICIOUS! All the flavors were perfection! ??
Thank you so much Stephanie!
Do you remove the lemongrass before serving or does it cook down enough to not be tough and chewy? My experience is lemongrass can be very fibrous. Looking forward to making this tomorrow during the snow storm!
HI! I do not remove the lemongrass, it cooks down and is not chewy. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
This was a huge hit with family! Delicious and nourishing on a cold night. Loving your healthy January recipes.
Thank you Eleanor! I am so glad you loved this!
Just made this tonight for dinner and it was so delicious! Can’t believe how well this turned out! Thank you for posting this!
Also. I made cauliflower fried rice with great rosemary, garlic, seasoned with garlic powder and salt and pepper instead of white rice and was delicious. The cauliflower rice paired well with the curry :))!
Thank you so much Angelica!
Hi Tieghan – I haven’t had a lot of Thai food, but I feel really drawn to this recipe since I love salmon, lime, and anything with the taste of coconut 🙂 Can you tell me about the red curry paste? Is it super spicy? Unfortunately, I can’t handle real hot food. Also, I spotted something called red curry sauce at Trader Joe’s – how does that differ from the paste, and could I use it instead in this recipe? Thank you, and I love your blog and recipes!
Hey Marcie! The curry paste is not too spicy, but why dont you start with 1-2 teaspoons and see how you like that? I think the Trader Joes red curry paste is the same as the Thai curry paste, so you can use that! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Sounds great! Might be adding it to my growing list of regular HBH recipes! I’m not so keen on mushrooms, do you have a suggestion for a good substitute?
Thanks 🙂
HI! I would use broccoli. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Would this still work without the honey? Trying to keep it Whole30 compliant.
Yes! it will be just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Going to make this for dinner tonight – my son is under 1 .. okay if I omit the honey?? Also, I have lemongrass paste, not fresh lemongrass, can I substitute and how much paste should I add?
HI! You can omit the honey and I would use 1 tablespoon of lemongrass paste! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Made this last night after a long day and wow was it ever delicious! Cozy and fresh at same the time! And also so easy and fast. Exactly what we need in January!
I am so glad you loved this Nayla! Thank you!
I made this last night. It was delicious! Wonderful depth of flavor. Thank you!!
I am so glad you loved this! Thank you Jen!
Do you think this would reheat well? I’m dying to try it, just a little apprehensive about leftover fish!
Hi! Leftover are delicious! Just add a splash of water of the sauce gets a little thick. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Made this tonight and it’s another instant fave in our house! Perfect for this super snowy day in Toronto. Tieghan, your recipes are brilliant! Planning on cooking only HBH this week ❤️
That is so great! I am so glad you loved this!
Planning on making it this weekend! Perfect for chilly weather. Is the calorie count for 4 or 6 servings? Thank you!
HI! It is for 4 servings. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks amazing! But my husband doesn’t like salmon 🙁 do you think it would be good with chicken or beef instead?
HI! I am sure seared chicken or beef would be fine. Just make sure it’s cooked through before eating. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Delicious recipe! Literally great flavors, really love it and so did my husband who is not a coconut fan.
One comment—if you aren’t using pre-washed/pre-cut veggies, it takes longer than 10 min to prep.
Thank you Andrea! xTieghan
I’m writing from Spain and it’s 104ºF, but for some reason I’m craving this recipe right now so I’m going to make in spite of the heat. I’ll use prawns instead of salmon because that’s what I have on hand. Hope it turns out well. Thank you for the recipe, I don’t always comment but I’ve been following you for years and tried many of your recipes with great success. Love!
I hope this turns out amazing for you Crisselli! .. And wow that is hot!! I hope you are staying cool! xTieghan
Is it possible to replace the salmon with tofu for vegetarians? 🙂
Hey Morgan! I am not too familiar with cooking tofu, but I am sure it would be a great replacement. I would sear the tofu before adding to the curry sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this with canned salmon because that’s what I had on hand, and it was still great! I did reduce the curry paste because it tends to be too salty for me, and I added about 2 tsp. ground coriander and 1 tsp turmeric with the curry paste. My guests loved it, and I’ll definitely be copying this into my recipe box. Thanks so much for sharing this!
So glad this turned out so amazing for you Alma! Thank you so much! xTieghan
The preparation is delicious, but I am confused by the calorie count. The recipe indicates it will make four servings, and each serving is 289 kcal. But the per serving amount (1/4 of 28 oz or 7 oz) of coconut milk alone has 450 cal and the per serving of sesame oil another 120. Could you please clarify?
Hi Zelda! I am so glad you have enjoyed this recipe! We use an app that is apart of our recipe box for the calories, so I really can’t speak much to this. If you are concerned, I recommend using online calculator and calculating the info yourself Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan ??
A perfect dinner for a cold wet Sunday evening in England. So quick to prepare & cook, delicious flavours & lovely & light! Definitely going to keep this recipe ?
YES! I love to hear that Angie! Thank you so much! xTieghan
This looks amazing! We make and love tons of your recipes at home. One thing we are always wondering, does the calorie count include the rice and all toppings? We made your curry chicken meatballs two nights ago and the greek chicken skewers last night and loved them both, but would just love to know what is included in a serving calorie count. Thanks!
HI!! The calories include the toppings, but not the rice. Please let me know if you have any other questions. I am so glad you love this recipe and others too! Thank you! Have a wonderful Thanksgiving!! xTieghan
Fantastic! I was so impressed by the lovely subtle blend of flavours in the sauce. Easy and delicious. I did made a few substitutions based on what was in my fridge:kafir lime leaves instead of lemongrass and celeriac instead of mushrooms but your recipe delivered a great and quick meal. Thank you!
Thank you Jane! I am so glad this turned out so well for you! xTieghan
I made this with my daughter tonight, it was wonderful, my family loved it!
I am so glad you all enjoyed this Jenny! Thank you so much! xTieghan
I can’t get fresh lemongrass near me, but I do have some frozen lemongrass I got at the grocery store. Any idea how much frozen lemongrass would be equivalent to one stalk? Thanks! Can’t wait to try this, it looks delicious!
HI Kathleen! I would use 1 tablespoon. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi
Any tips on what veggies I can add to this? Making this dish for Vegetarians?
This soup is scrumptious! 🙂 We got another cold snap in Toronto over the weekend, and this soup was a lifesaver after a long day! So tasty and comforting.
I also read in your other post that your brother was in St. John’s last week, they were hit pretty badly there, I hope he made it home safe.
Thank you for the recipe, dear Tieghan!
Hi Marija! Oh wow, I am so glad this soup turned out so well for you!! He actually has not made it home yet, but has a flight tomorrow and hopefully it takes off! Thank you so much! xTieghan
I was so excited to make this last night, I’d been dreaming about salmon curry and this recipe looked amazing. I hardly ever follow recipes to the letter, but I did with this one because it seemed really great, and reviews were good. When I finally tasted it, I was really disappointed. It was just so incredibly bland, which I was not expecting given I added 3.5 tbsp of curry paste and followed all the instructions. I have checked the ingredients 5 times over to see if I missed anything, but I didn’t…The one change I did make was using lite-coconut milk, which I acknowledge could have watered it down. However, I did boil it uncovered while cooking the salmon to get some of that extra water out. I was expecting a spicy, flavourful, fishy curry, but found it incredibly mild and creamy so maybe I was just expecting the wrong thing? I think if I made it again I would maybe pan-fry some of the salmon with the shallots and then only use one can of coconut milk to avoid watering it down too much and simmer it to get some of the fishy flavours into the sauce. I think I would use kale or spinach instead of bok choy, since I think that added to the water content as well. I would also probably add more spices, cayenne pepper, salt and maybe the full jar of curry paste as my husband and I like it spicy. Overall, obviously lots of people liked it, and it was an okay curry, but just not what I was expecting.
Hi Jesse, it sounds like you just needed to add more curry paste to you and your husbands taste. Additional spices like cayenne will also add heat and flavor. Where all of your ingredients fresh? What brand curry paste are you using? What the curry paste freshly opened? And what brand coconut milk?
Sorry this didn’t seem to meet your expectations. Let me know how I might be able to help you. xTieghan
Do you have an alternative to coconut milk? I can’t stand it and really this look delicious and would love to give it a go.
Hi there! I would use a thick, creamy cashew or almond milk, heavy cream, or even just whole milk. That would be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I made this and it was amazing! The salmon melted in you mouth and the layers of flavor and texture was wonderful. I cut the salmon into 1 inch cubes and used spinach and baby book Chou. A keeper!
I am so glad you enjoyed this recipe, Dave! Thank you so much for trying it! xTieghan
If I do not have sesame oil on hand, will that change the flavor of the recipe?
Hi Tendai,
It will leave out a little flavor, but you should be okay without it! I hope you love the recipe! xTieghan
Tried it today. It was amazing. Thank you so much!
Thank you Priya! xTieghan
This recipe was super easy & so delicious. The whole family loved it !
Thank you so much Rebekah! xTieghan
How big are each salmon filet supposed to be?
Hi! I would recommend they be around 4-6 ounces. I hope you love this recipe! Please let me know if you have any other questions! xTieghan
Looks great! How big are each of the salmon filet portions supposed to be?
Hi! I would recommend using 4-6 oz filets! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
Hi Tieghan,
I’m sorry to say this one didn’t work well for me at all. I’ve made several of your recipes which I’ve really enjoyed, but this one just had no flavor. I used great quality salmon ($25 a pound), lemongrass from our garden, wild mushrooms (including some amazing porcini mushrooms I’ve used many times), quality produce and ingredients, but the finished product just didn’t cut it for my husband and me. The flavors were very blaa and one dimensional, as if it needed seasoning – but we couldn’t pinpoint just what. We won’t be making it again.
One last note, I also don’t think this qualifies as “light” or “healthy” given the amount of full fat coconut milk. I do a lot of cooking, and plenty with coconut milk, but TWO CANS for four servings? That’s a lot of coconut milk.
I’ll continue to enjoy so many others of your recipes and trying new ones – which we thank you for!
Hi Kate! I am so sorry to hear that! If there is anything I can help you with, please let me know! Otherwise, I hope you love all of the other recipes you try! xTieghan
Turned out nice! My curry is not as dark as yours. I think I will maybe use 1 can instead of two next time.
Thank you so much! xTieghan
Hi! What is the best way to cook/incorporate the bok cho y? Should it be included in the sauce or just sprinkled over at the end?
Hi Bridget,
The bok choy is added in step 3. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could you use green curry paste & “lemongrass stir in paste” in substitute if I don’t have fresh lemongrass?
Hi Rebecca,
Yes that would be okay to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious! Easy to make. We will definitely make again!
Thank you so much! I am really glad you liked this! xTieghan
Thanks for this great recipe tutorial. Can’t wait to try out this today.
Thank you Jennifer! I hope you love this one! xTieghan
Dear Tioghan
You can really cook! I made the curry this evening. It was delicious, and is definitely a recipe that I will repeat. I did not change the recipe at all.
This is the second recipe of yours that I’ve tried, and both are keepers – the other one is the twisted garlic-herb-cheese bread – that has become one of my husband’s lunch time favorites.
I’m going to browse through your website and find more recipes to try.
Thank you very much.
Anne
Hi Anne! You are so kind! I am really happy you have been enjoying my recipes and I hope you continue to! Thank you so much! xTieghan
seriously, this is so good! I do sear my salmon first so i get a nice crispy outside and then set aside while i make the sauce (personal preference plus adds texture), and use chick stock for the second can of coconut milk, but this is spot on. Like make it once a week good. Sometimes I use green curry instead of red to switch it up but they are both delicious! Thank you thank you!
Wow that is so amazing Jennifer! I am really glad this recipe turned out so well for you! xTieghan
I thought my husband was crazy when he suggested salmon curry for dinner. Thankfully I found this recipe and it was incredible! We followed it exactly as written, adding both cilantro and basil at the end. With a freezer full of red salmon we will definitely make this again.
Haha so happy you made this and loved it! Thank you so much Amy! xTieghan
This was delicious!! Beautiful flavors and easy to make.
Thank you so much JoGal! xTieghan
How is the calorie count possible? The sesame oil alone is 800 calories.
Hi! The calorie count is per serving! I will look into it again! xTieghan
Yum
Thank you Melissa! xTieghan
Hi,
I have tried this recipe a number of times, and even when I use seasme oil on a low heat, it burns and smells awful, and everything in my pan burns. Any idea whats going wrong?
Hey Sarah,
So sorry about this, sesame oil does have a strong smell, are you sure you aren’t mistaking that for burning? Let me know how I can help! xTieghan
Made this for dinner this evening
Beautiful flavour …. it was a hit with the entire family. Added some red chilli as garnish … loved it.
Hey Jane,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
Very tasty! First time I managed to make tasty Thai dish!
Hey Katerina,
I am thrilled that you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Incredibly flavourful and truly comes together quickly!
The salmon was great in the dish, but if you dont eat fish or dont have it on hand, we thought the meal would be substantial enough without it. Served with brown rice vermicelli!
Thank you for another great recipe!
Hey Maclean,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
Just found your site and I’m hooked. This recipe was absolutely delicious. I’m making it again for my parents. My littles even liked it!
Hey Meagan,
Thanks so much for making the recipe, I am delighted it was enjoyed! Happy Friday:) xTieghan
Absolutely delicious and super easy! A true one pot meal. I added a Serrano pepper to give a bit more heat and it was perfect! I also cut the recipe in half, as I was only cooking for two. Very simple to cut all the ingredient amounts in half. I also think this would be excellent with shrimp.
Hey Sara,
I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan
Second time making this and it’s still amazing. Wonderful idea to incorporate salmon into curry. I had this idea to try something different with salmon other than the traditional baking and pan fry and we love Thai curry so much so when I searched up a recipe and found this I was happy. I stick to everything on the recipe and just modify some ingredients that we like more of. Very good recipe! Thank you for sharing!
Hey Ivanka,
Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan
This one just really wasn’t for me.
Hey Daniel,
So sorry you did not enjoy this recipe, thanks for giving it a try! xTieghan
This was SO good! Salmon came out perfectly after 7 minutes. Used basil instead of cilantro. Came together in less than an hour from beginning to end. Great flavor – not too spicy even with 3 tablespoons of curry paste. Will definitely make again!
Hey Alison,
Fantastic! Thanks so much for making this recipe, I am it was enjoyed! xTieghan