Thai Salmon Curry

Ingredients

3 tablespoon olive oil divided, or neutral cooking oil or butter
1 lb salmon cut in 1 inch (2.5 cm) cubes
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup chopped shallots or red / yellow onion
2 teaspoon chopped garlic
2 tablespoon chopped fresh ginger or ground ginger
¼ cup red curry paste or less for less spice
1 (14 oz) can coconut milk
1 zucchini sliced in half-moons, ¼ inch (0.5 cm) thick
2 cups cherry tomatoes halved
2 tablespoon fresh lime juice
2 teaspoon brown sugar or palm sugar or white sugar
1 tablespoon fish sauce

To serve:
Jasmine rice

Directions

Heat 1 tablespoon olive oil in a skillet or frying pan over medium heat and add in the salmon. Season with salt and pepper and cook until cooked on the outside, then remove the pan from the heat.

In another skillet or wok, heat 2 tablespoons of olive oil over medium heat, then add chopped shallots, garlic and ginger. Sauté 2 minutes until fragrant and softened.

Add curry paste and cook 1 minute while mixing it in with the shallots, garlic and ginger.

Add coconut milk, mix, and simmer 2 minutes. Stir occasionally.

Add zuchini, mix, and cook 2 minutes.

Add cherry tomatoes and simmer 1 minute.

Mix in lime juice, brown sugar and fish sauce. Taste test and add more seasonings if needed. Then add in the cooked salmon and simmer 1 minute.

Serve with a side of rice.