Dan's Crispy Skin Salmon Yellow Curry by Dansfoodforthought

Ingredients

• 2 salmon fillets (skin-on)
• 3 tbsp yellow curry paste
• 14 oz full-fat coconut milk
• 1 cup vegetables (bell peppers, bamboo shoots, or snap peas)
• 1 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 1 tbsp vegetable oil
• 0.25 cup fresh cilantro or thai basil

Instructions

1. Pat salmon fillets dry with paper towels and season the skin side lightly with salt.
2. Heat oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
3. Flip the salmon carefully and cook for another 2-3 minutes until just cooked through. Remove from the pan and set aside.
4. In the same pan, add the yellow curry paste and sauté for 1 minute until fragrant.
5. Pour in the coconut milk, scraping the bottom of the pan to incorporate flavor, and bring to a gentle simmer
6. Add your chosen vegetables and cook for 3-5 minutes until tender-crisp.
7. Stir in the fish sauce and sugar, then taste and adjust seasoning as needed.
8. Serve the curry in bowls, topping each with a crispy salmon fillet and fresh herbs.