Coconut Curry Salmon with Broccoli

This coconut curry salmon with broccoli uses Thai red chili paste for beautiful color and depth of flavor. You can make it spicier by using hot curry powder on the filets, and extra red pepper flakes in the sauce. We like this served in a bowl with rice. Use riced cauliflower for an extra serving of veggies, if you prefer.

Ingredients

  • 4 (6 ounce) salmon filets
  • 2 tablespoons neutral-flavored cooking oil, divided
  • 1 tablespoon curry powder, or to taste
  • salt and freshly ground black pepper to taste
  • 1 tablespoon honey
  • 3 tablespoons unsalted butter
  • 1/2 cup chopped shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 pinch red pepper flakes, or to taste
  • 1/4 cup thai red curry paste, or to taste
  • 1 can unsweetened full-fat coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 cups broccoli florets
  • 1/2 lime
  • 1 tablespoon chopped chives or green onions, or to taste (optional)

Directions

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