Salmon Coconut Curry

Introduction

There’s something magical about the combination of fresh, flaky salmon and a rich, creamy coconut curry. The flavors blend together perfectly, creating a warm, comforting dish that feels both exotic and familiar at the same time. If you’re craving a meal that’s not only healthy but also bursting with flavor, this salmon coconut curry is the recipe for you.

I first stumbled upon this recipe when I was looking for a way to use up some salmon in the fridge, and I’ve been hooked ever since. The coconut milk adds a velvety smooth texture to the curry, while the spices offer that perfect balance of heat and sweetness. It’s a one-pan wonder that’s easy to prepare but feels like something you’d find at your favorite cozy restaurant. The best part? It’s ready in under 30 minutes, making it perfect for busy weeknights or special weekend dinners with family.

Whether you’re new to cooking or a seasoned pro, this recipe will quickly become a go-to in your kitchen. It’s flavorful, filling, and a great way to get more fish into your meals, especially if you’re a fan of bold, vibrant flavors. Ready to dive in? Let’s get cooking!

Why You’ll Love This Recipe

This salmon coconut curry has so many things going for it, and I can’t wait for you to try it! Here are a few reasons why this dish will quickly become one of your favorites:

1. Easy to Make: No complicated techniques here! The prep is simple, and everything cooks in one pan.
2. Flavorful: The combination of coconut milk, curry paste, and spices makes for a rich, aromatic base that perfectly complements the salmon.
3. Healthy: Packed with protein and healthy fats, this dish is a great option for a nutritious meal.
4. Customizable: You can easily swap out ingredients to suit your tastes or dietary preferences, making it versatile for everyone at the table.
5. Quick: Ready in about 30 minutes! It’s the perfect dish for a weeknight dinner that doesn’t sacrifice flavor or quality.

Preparation Time and Servings

Total Time: 30 minutes
Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4

Nutritional Information

• Calories per serving: 450
• Protein: 35g
• Carbs: 10g
• Fat: 30g (healthy fats from the coconut milk and salmon)

Ingredients

For this recipe, you’ll need the following ingredients:

• Salmon Fillets (4 pieces): Choose fresh, boneless, and skinless fillets for a tender, easy-to-cook base.
• Coconut Milk (1 can, full-fat): The star of the dish, giving the curry its rich, creamy texture. Make sure to use full-fat coconut milk for the best flavor and consistency.
• Curry Paste (2 tbsp): I like using red curry paste, but feel free to adjust the amount depending on your spice preference. Yellow or green curry paste also works if you’re looking for a different flavor profile.
• Garlic (3 cloves, minced): Garlic adds an aromatic depth to the curry that pairs beautifully with the other ingredients.
• Ginger (1-inch piece, minced): Fresh ginger gives the dish a subtle warmth and adds to the complexity of the curry’s flavor.
• Onion (1 medium, chopped): A staple ingredient that builds the flavor base for the curry.
• Bell Peppers (2, any color, sliced): These provide a slight sweetness and crunch that complements the creaminess of the coconut milk.
• Spinach (2 cups, fresh): For a boost of greens, spinach wilts perfectly into the curry and adds a nice contrast to the rich coconut flavor.
• Lime Juice (1 tbsp): A little acidity helps balance out the richness of the curry.
• Olive Oil (2 tbsp): For sautéing the veggies and creating a savory base.
• Salt & Pepper: To taste, for seasoning the salmon and the curry.

Step-by-Step Instructions

1. Prepare the Salmon

Start by seasoning the salmon fillets with salt and pepper on both sides. This step is simple, but it makes a big difference in the flavor of the fish. You want that delicate, buttery salmon flavor to shine through, so don’t skip this step.

2. Sauté the Aromatics

In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and ginger to the pan. Cook for about 3-4 minutes, stirring occasionally, until the onions are softened and the kitchen smells amazing.

This is the moment where the curry really starts to take shape. The garlic and ginger release their fragrant oils, and the onion becomes sweet and translucent. It’s one of my favorite parts of the recipe!

3. Add the Bell Peppers and Curry Paste

Once the aromatics are ready, toss in the sliced bell peppers and cook for an additional 2 minutes. The peppers will soften a bit, but you want them to retain some crunch for texture.

Next, add the curry paste. You might need to scrape the bottom of the pan a bit to release any bits of onion or garlic stuck to the bottom. Stir the curry paste into the vegetables, allowing it to toast for a minute or so. This step deepens the flavor of the curry paste, bringing out all its spices.

4. Pour in the Coconut Milk

After the curry paste has had a chance to cook, pour in the coconut milk. Stir everything together, making sure the curry paste is well combined with the coconut milk. Bring the mixture to a simmer over medium heat and cook for about 5 minutes, allowing the flavors to meld.

While the curry is simmering, the sauce will start to thicken, creating that luscious, creamy texture that’s so comforting.

5. Cook the Salmon

Gently nestle the salmon fillets into the curry sauce, skin side down if you’re using skin-on fillets. Spoon some of the sauce over the top of the salmon to ensure it’s coated with flavor. Cover the pan with a lid and cook for 10-12 minutes, or until the salmon is cooked through and easily flakes with a fork.

The key here is to not overcook the salmon. It should be tender, moist, and still pink in the center. The coconut curry sauce will infuse the fish with incredible flavor while keeping it juicy.

6. Add the Spinach and Lime Juice

Once the salmon is cooked through, stir in the fresh spinach and cook for an additional 2-3 minutes, until the spinach wilts into the sauce. Add the lime juice at the end for a fresh, zesty touch that brightens the whole dish.

Taste the curry and adjust the seasoning with more salt, pepper, or lime juice if needed. Sometimes I like to add a pinch of chili flakes here for a bit of heat, but that’s totally optional.

7. Serve and Enjoy!

Carefully remove the salmon fillets from the pan and plate them. Spoon the creamy coconut curry sauce and vegetables over the top of the fish, ensuring each bite has plenty of flavor. This dish pairs wonderfully with steamed jasmine rice or a side of naan to soak up all that delicious curry sauce.

How to Serve

This salmon coconut curry is delicious on its own, but it’s even better when paired with the right sides. Here are a few ideas to elevate your meal:

• Serve over steamed rice: Jasmine rice, basmati, or even brown rice all work beautifully to soak up the creamy curry sauce.
• Pair with naan: Soft, fluffy naan bread is perfect for dipping into the sauce.
• Side Salad: A light, refreshing cucumber and tomato salad with a squeeze of lemon can balance out the richness of the curry.
• Vegetables: Roasted broccoli, sautéed greens, or even a simple stir-fry would make great side dishes.

Additional Tips

Here are a few tips to make sure your salmon coconut curry turns out perfectly:

1. Use fresh salmon: Fresh salmon gives the best flavor and texture. Frozen salmon works too, but be sure to thaw it thoroughly before cooking.
2. Don’t overcook the salmon: Salmon cooks quickly, so keep an eye on it. Once it flakes easily with a fork, it’s done.
3. Adjust the spice: If you prefer a spicier curry, you can add a pinch of cayenne pepper or some chopped fresh chilies to the sauce.
4. Substitute vegetables: Feel free to swap in other vegetables like zucchini, cauliflower, or even peas if you don’t have bell peppers or spinach on hand.
5. Use light coconut milk: If you’re looking for a lighter version of this dish, you can use light coconut milk, though the texture won’t be quite as creamy.

Recipe Variations

One of the best things about this recipe is how customizable it is. Here are a few variations to try:

1. Spicy Coconut Curry Salmon: Add more curry paste or chopped fresh chili to make this dish extra spicy.
2. Vegetarian Option: Swap the salmon for tofu or chickpeas for a plant-based version.
3. Gluten-Free: This recipe is naturally gluten-free, just make sure to serve it with gluten-free rice or a gluten-free bread option.
4. Add more veggies: Try adding sweet potatoes, carrots, or baby corn to the curry for extra texture and flavor.

Freezing and Storage

Storage: Leftover salmon coconut curry can be stored in an airtight container in the fridge for up to 3 days. Simply reheat on the stove over low heat, adding a splash of water or coconut milk to loosen up the sauce.

Freezing: If you have leftovers you’d like to freeze, place the cooled curry in a freezer-safe container and store it for up to 3 months. To reheat, thaw in the fridge overnight and reheat on the stove.

Special Equipment

• Non-stick skillet or large pan: For evenly cooking the salmon and veggies without sticking.
• Lid for the pan: This is key to cooking the salmon evenly in the curry sauce.
• Sharp knife: For chopping the vegetables and cutting the salmon into portions.

FAQ Section

Can I use frozen salmon?
Yes! Just make sure to thaw the salmon completely before cooking.

Can I make this curry ahead of time?
Yes, you can prep the curry base and store it in the fridge. When you’re ready to eat, cook the salmon and add the spinach and lime juice.

What if I don’t like coconut milk?
You can swap the coconut milk for heavy cream or a dairy-free alternative like almond milk, though the flavor will be a little different.

Can I use a different type of fish?
Absolutely! Cod, tilapia, or trout would work great in this curry as well.

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Conclusion

I hope you enjoy this Salmon Coconut Curry as much as I do! It’s a quick, easy, and delicious dish that’s perfect for busy nights or whenever you’re craving something cozy yet flavorful. Don’t forget to take a photo of your creation and tag me on Instagram—seeing your versions of this dish always makes my day!