Thai Curried Salmon and Snap Peas

A brilliantly simple and delicious way to cook salmon, this 25-minute recipe is done in the time it takes to cook a pot of rice. Don't be tempted to skip the fresh basil; its flavor seals the flavor deal on this weeknight meal.

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
25 mins
Servings:
4
Yield:
6 cups salmon mixture
Nutrition Info
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Ingredients

Directions

  • Spoon 2 tablespoons of the thick cream from the top of the can of coconut milk into a large (10-inch) high-sided skillet. Heat over medium heat until melted. Add curry paste and garlic; cook and stir 2 minutes.

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  • Stir in the remaining coconut milk, brown sugar and fish sauce. Bring to boiling.

  • Add salmon and snap peas. Gently simmer for 5 minutes, uncovered, or until salmon flakes, gently stirring once halfway through cooking. Stir in basil and lime juice. Serve with rice.

Nutrition Facts

Per Serving:
588 calories; fat 25g; cholesterol 77mg; saturated fat 19g; carbohydrates 31g; mono fat 5g; poly fat 6g; insoluble fiber 1g; sugars 4g; protein 32g; vitamin a 715.7IU; vitamin c 24mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 12.9mg; vitamin b6 1mg; folate 53.6mcg; vitamin b12 3.7mcg; sodium 718mg; potassium 644mg; calcium 46mg; iron 2.6mg.
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