Almost everyone loves Thai curry, and even though they don’t use salmon much in Thailand, it makes a perfect protein to use in curry, especially with crisp-tender broccoli. The following Quick Salmon Curry takes about 30 minutes to prepare, and is delicious. You can start your rice in the Instant Pot (or on the stove) before starting the curry and be ready to eat before you know it.

If you like crispy skin on your salmon, you can use it here, or not – according to your personal taste. I prefer skin off. This recipe was adapted from one I found on a favorite website, Taste.com.au, and their recipe calls for skin-on salmon and green beans. You can vary the type of vegetables you add to make it your own.

6 Servings
2 tablespoons vegetable oil
2 pounds salmon fillet, cut into 6 serving size pieces

1 medium onion, chopped
2 to 3 tablespoons Thai red curry paste, (less for mild curry - more for fiery curry)
1 tablespoon Thai fish sauce
juice of 1 lime
1 14 oz. can unsweetened coconut milk

1 pound fresh broccoli, broken into florets

Jasmine Rice, for serving

1. Heat the vegetable oil in a large skillet; add the salmon pieces and cook 3-4 minutes on each side until just cooked through.
2. Remove from the skillet.
3. Add the chopped onions and sauté 3-4 minutes or until softened.
4. Add the red curry paste, fish sauce, and lime juice; mix until well-incorporated.
5. Stir in the coconut milk and bring the mixture to a boil; turn down to a simmer.
6. Meanwhile, cover the broccoli with water; microwave 5 minutes or until crisp-tender and drain well.
7. Add the broccoli and salmon to the curry mixture; heat through and serve over rice.

Amount Per Serving
Calories 562 Calories from Fat 284
Percent Total Calories From: Fat 50% Protein 26% Carb. 23%

Nutrient Amount per Serving
Total Fat 32 g
Saturated Fat 15 g
Cholesterol 99 mg
Sodium 493 mg
Total Carbohydrate 33 g
Dietary Fiber 2 g
Sugars 0 g
Protein 37 g

Vitamin A 28% Vitamin C 129% Calcium 0% Iron 20%