Ingredients: 🛒
🐟 4 salmon fillets (about 6 oz each)
🧄 4 cloves garlic, minced
🌶️ 1-2 tbsp red chili flakes (adjust for spice)
🌶️ 1 red bell pepper, sliced
🌶️ 1 green bell pepper, sliced
🧅 1 medium onion, sliced
🥥 1 can (14 oz) coconut milk
🥄 2 tbsp red curry paste
🍯 2 tbsp honey (for a touch of sweetness)
🧂 1 tsp ground turmeric
🌿 1 tsp cumin
🍋 Juice of 1 lime
🥄 1 tbsp soy sauce
🧂 Salt and pepper to taste
🌿 Fresh cilantro for garnish (optional)
🍚 Steamed rice for serving
Instructions: 🍽️
Prepare the Salmon:
Season salmon fillets with salt and pepper. Set aside.
Sauté Garlic and Chili:
In a large skillet, heat a little oil over medium heat. Add garlic and chili flakes, sautéing until fragrant, about 1-2 minutes.
Cook the Vegetables:
Add the sliced bell peppers and onions to the skillet, cooking until softened (about 4-5 minutes).
Make the Curry Sauce:
Stir in coconut milk, red curry paste, honey, soy sauce, turmeric, cumin, and lime juice. Bring to a simmer, letting it thicken slightly.
Cook the Salmon:
Gently place the salmon fillets into the skillet, spooning the sauce over them. Cover and simmer for 5-7 minutes until the salmon is cooked through and flakes easily.
Serve:
Serve the salmon with the bell pepper curry sauce over steamed rice. Garnish with fresh cilantro and extra lime wedges if desired.
Serving Suggestions:
Pair with a side of roasted vegetables or a light cucumber salad to balance the richness of the curry. 🥒🍚
