Tired of preparing the same old baked salmon all the time? Try this spicy coconut curry with salmon to add some interest to your weekday menu. This dish is filling, fragrant, and simply delicious! It's also dairy and gluten-free.
Grease a large skillet over medium heat. Season the salmon with salt and pepper, and brown until golden on both sides, starting skin side down. It should take around 5 minutes on each side. Set aside.
In the same skillet, cook the shallots until they're soft and golden. Then add the garlic, ginger, and red curry paste, and cook for a minute.
Reduce the heat to medium-low and drizzle in the coconut milk. Finally, add the sriracha sauce and fish sauce. Bring the curry to a simmer.
Transfer the salmon back to the skillet and let it cook for about 15 minutes, or until fully cooked. Stir the sauce occasionally to prevent it from burning. Adjust the seasoning if necessary.
Before serving, garnish the salmon with cilantro and serve with rice and a wedge of lime on the side.
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