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Name: High-Protein Thai Salmon & Tofu Red Curry
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 400g firm tofu, pressed and cubed; 400g wild-caught salmon fillet, skinless; 2 tbsp vegetable oil; 2 tbsp Thai red curry paste; 400ml light coconut milk; 1 tbsp soy sauce; 1 tbsp fish sauce; 2 tsp brown sugar; 1 red bell pepper, sliced; 100g sugar snap peas; 1 small carrot, julienned; 1 small red onion, thinly sliced; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 lime, cut into wedges; Fresh Thai basil leaves, for garnish; Fresh cilantro, for garnish; 1 cup cooked jasmine rice (for serving)

High-Protein Thai Salmon & Tofu Red Curry

miradugm

This high-protein Thai-inspired curry is crafted for pescatarians seeking a serious protein punch—120g per serving! Combining tender salmon and protein-rich tofu in a fragrant red curry sauce, this dish is a vibrant, satisfying meal. Crisp vegetables add texture and color, while fresh herbs and a squeeze of lime brighten each bite. The creamy coconut milk tempers the heat of the curry, making it both comforting and exciting. Serve over jasmine rice for a complete meal that’s as beautiful as it is nourishing—perfect for fueling an active lifestyle or powering up after a big day.

Ingredients

Instructions

Pat the salmon dry and cut into large bite-sized chunks. Season lightly with salt.
Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Sear the salmon pieces for 2-3 minutes per side until just cooked through but still moist. Remove and set aside.
Add the remaining oil to the pan. Sauté the onion, garlic, and ginger for 2 minutes until fragrant.
Stir in the curry paste and cook for 1 minute to bloom the spices.
Add the tofu cubes and gently toss to coat in the paste.
Pour in the coconut milk, soy sauce, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.
Add bell pepper, sugar snap peas, and carrot. Simmer for 5-7 minutes until veggies are crisp-tender.
Return salmon to the pan and simmer for 2 minutes, just to heat through and let flavors meld.
Taste and adjust seasoning with more fish sauce, sugar, or lime if desired.
Serve hot over jasmine rice, garnished with Thai basil, cilantro, and lime wedges.