Red Meat Allergy Friendly Massaman Salmon Curry with Potatoes
Total time50 min
Prep time15 min
Cook time35 min
4.8(13)
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Learn more →Ingredients
4 servings
- 1 ½ lb salmon fillet, skin removed, cut into 2-inch chunks
- 1 lb yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium chicken broth
- 3 tbsp massaman curry paste
- 1 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 1 tbsp vegetable oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 stalk lemongrass, bruised and cut into 3-inch pieces
- 2 dried bay leaves
- 1 cinnamon stick
- ¼ cup roasted unsalted peanuts
- 1 tbsp fresh lime juice
- salt and pepper, to taste
For serving
- steamed jasmine rice, for serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the vegetable oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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