Fructose Free Thai Red Curry Salmon with Basil
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as avocado oil or canola oil)
For the sauce
- 3 tbsp thai red curry paste
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth stock or fish stock
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 cup fresh thai basil leaves, loosely packed
For serving
- cooked jasmine rice, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels and season both sides with the salt and pepper.
- 2
Heat the oil in a large (12-inch) skillet or wide saucepan over medium-high heat until shimmering. Add the salmon fillets and sear for 2 minutes per side, until lightly golden on the outside but not yet cooked through. Transfer to a plate and set aside.
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