Coconut Salmon Curry

Oh, let me tell you about a dish that has completely transformed my dinner routine: Coconut Salmon Curry. The creamy, rich coconut milk combined with the tender, flaky salmon makes every bite feel like a warm hug. Honestly, this curry has become a weekly favorite at my house! I remember the first time I made it—my kitchen was filled with amazing aromas, and my husband couldn’t wait to dig in. Since then, it’s been our go-to recipe when we want something flavorful, comforting, and quick.

What I love most about this coconut salmon curry is how easy it is to prepare. With just a few ingredients, you can create a luxurious dish that feels like it took hours to make, but in reality, it’s ready in about 30 minutes! The balance of spicy, sweet, and savory flavors is what makes this dish so addictive. Plus, the salmon not only brings in that rich taste but is also packed with healthy omega-3 fatty acids. Every bite leaves you feeling good inside and out.

What’s in Coconut Salmon Curry? Salmon: The star of this dish. Fresh, juicy salmon is rich in healthy fats and provides a deep, buttery flavor that pairs beautifully with the curry sauce.

Coconut Milk: Creamy, slightly sweet, and perfect for creating that rich texture in the curry. It’s what makes this dish so decadent.

Curry Paste: Whether you go for red or green, curry paste brings the spice and depth of flavor that’s the hallmark of a great curry.

Lime: A squeeze of fresh lime adds that perfect touch of acidity to balance the richness of the coconut milk.

Ginger and Garlic: Aromatic and essential for adding that fresh, zesty kick to the curry.

Vegetables: I love adding bell peppers, onions, and spinach for color and texture. They absorb the curry’s flavors while adding crunch and nutrition.

Cilantro: For garnish, cilantro gives a fresh, herby pop that brightens up the entire dish.

Rice or Naan: The perfect accompaniments for soaking up the creamy curry sauce. I usually serve it with a side of fluffy rice or warm naan.

This Coconut Salmon Curry isn’t just delicious—it’s healthy and full of nutrients too. You get the benefits of omega-3s from the salmon, fiber and antioxidants from the veggies, and the goodness of coconut milk. So not only will your taste buds be dancing, but your body will thank you too!

Ingredients

• 4 salmon fillets (skin on or off, your choice)

• 1 can (400 ml) coconut milk

• 2 tablespoons red or green curry paste (adjust to taste)

• 1 onion, sliced

• 1 bell pepper, sliced

• 2 cloves garlic, minced

• 1-inch piece fresh ginger, grated

• 2 tablespoons olive oil or coconut oil

• 1 cup spinach (optional, but adds great texture and color)

• 1 tablespoon lime juice (freshly squeezed)

• Salt and pepper to taste

• Fresh cilantro for garnish

• Cooked rice or naan for serving

How to Make Coconut Salmon Curry

1. Prepare the ingredients: Start by slicing your onion and bell pepper, and mincing the garlic. Grate the ginger and set all the ingredients aside. If you haven’t already, cook your rice or warm your naan, as they’ll be the perfect base for the curry.

2. Cook the aromatics: Heat the olive oil or coconut oil in a large skillet over medium heat. Add the onion, bell pepper, garlic, and ginger. Sauté for 5-7 minutes until the vegetables soften and become fragrant.

3. Add the curry paste: Stir in the curry paste and cook for another minute. You’ll start to notice the paste infusing the air with its rich, aromatic scent.

4. Pour in the coconut milk: Once the curry paste has been well-incorporated, pour in the coconut milk. Stir everything together and bring it to a simmer. Let it cook for 5 minutes to allow the flavors to meld together.

5. Cook the salmon: Season your salmon fillets with salt and pepper. Gently place them in the skillet, skin-side down (if using skin-on fillets). Spoon some of the curry sauce over the top. Cover the skillet and let the salmon cook for about 7-10 minutes, depending on the thickness of your fillets, until the salmon is cooked through and flakes easily with a fork.

6. Add the spinach: About 3 minutes before the salmon is done, stir in the spinach and let it wilt into the sauce. The spinach adds a beautiful pop of green and takes on all the flavors of the curry.

7. Finish the curry: Once the salmon is cooked, squeeze in the fresh lime juice and stir it into the curry sauce. Taste and adjust the seasoning if needed, adding more salt, pepper, or curry paste to your liking.

8. Serve: Carefully plate the salmon fillets, spooning the rich coconut curry sauce and vegetables over the top. Garnish with freshly chopped cilantro for that burst of freshness. Serve with rice or naan on the side to soak up all the delicious sauce.

How to Make Coconut Salmon Curry

1. Prepare the ingredients: Start by slicing your onion and bell pepper, and mincing the garlic. Grate the ginger and set all the ingredients aside. If you haven’t already, cook your rice or warm your naan, as they’ll be the perfect base for the curry.

2. Cook the aromatics: Heat the olive oil or coconut oil in a large skillet over medium heat. Add the onion, bell pepper, garlic, and ginger. Sauté for 5-7 minutes until the vegetables soften and become fragrant.

3. Add the curry paste: Stir in the curry paste and cook for another minute. You’ll start to notice the paste infusing the air with its rich, aromatic scent.

4. Pour in the coconut milk: Once the curry paste has been well-incorporated, pour in the coconut milk. Stir everything together and bring it to a simmer. Let it cook for 5 minutes to allow the flavors to meld together.

5. Cook the salmon: Season your salmon fillets with salt and pepper. Gently place them in the skillet, skin-side down (if using skin-on fillets). Spoon some of the curry sauce over the top. Cover the skillet and let the salmon cook for about 7-10 minutes, depending on the thickness of your fillets, until the salmon is cooked through and flakes easily with a fork.

6. Add the spinach: About 3 minutes before the salmon is done, stir in the spinach and let it wilt into the sauce. The spinach adds a beautiful pop of green and takes on all the flavors of the curry.

7. Finish the curry: Once the salmon is cooked, squeeze in the fresh lime juice and stir it into the curry sauce. Taste and adjust the seasoning if needed, adding more salt, pepper, or curry paste to your liking.

8. Serve: Carefully plate the salmon fillets, spooning the rich coconut curry sauce and vegetables over the top. Garnish with freshly chopped cilantro for that burst of freshness. Serve with rice or naan on the side to soak up all the delicious sauce.

Sweet Tips and Fun Variations

• For a lighter twist, try substituting the coconut milk with light coconut milk or even almond milk for a less creamy but still flavorful base.

• If you want to spice things up a little, add a sliced chili pepper when sautéing the onions and peppers for an extra kick.

• For a fun variation, swap out the salmon for chicken breasts or tofu if you’re looking for a different protein option. You could also make this curry with shrimp for a quicker cooking time.

• If you’re a fan of coconut, toss in some toasted coconut flakes as a garnish for extra texture and flavor.

I hope you’ll give this Coconut Salmon Curry a try; it’s a truly delightful dish that combines the richness of coconut with the heartiness of salmon. It’s one of those meals that feels special yet is so simple to prepare. Enjoy the comforting, creamy flavors, and don’t forget to share your creations! I’d love to hear how it turns out for you!

Coconut Salmon Curry

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• Author: Lena Meeli
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Coconut Salmon Curry is a rich, flavorful dish that blends the creamy goodness of coconut milk with the fresh, tender salmon fillets. Whether you’re cooking for a family dinner or a special occasion, this dish will definitely impress. The curry paste and fresh veggies create a harmonious balance of flavors that pair perfectly with rice or naan. Get ready for a dish that’s simple to make but feels like a restaurant-worthy meal.

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Ingredients

Scale 1x2x3x

• 4 salmon fillets (skin on or off, your choice)

• 1 can (400 ml) coconut milk

• 2 tablespoons red or green curry paste (adjust to taste)

• 1 onion, sliced

• 1 bell pepper, sliced

• 2 cloves garlic, minced

• 1-inch piece fresh ginger, grated

• 2 tablespoons olive oil or coconut oil

• 1 cup spinach (optional)

• 1 tablespoon lime juice (freshly squeezed)

• Salt and pepper to taste

• Fresh cilantro for garnish

• Cooked rice or naan for serving

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Instructions

• Preheat your pan: Heat the olive oil or coconut oil in a large skillet over medium heat.

• Sauté the vegetables: Add the sliced onion, bell pepper, garlic, and grated ginger. Sauté for 5-7 minutes until soft and fragrant.

• Add curry paste: Stir in the curry paste and cook for 1 minute.

• Pour coconut milk: Add the coconut milk to the pan and bring to a simmer. Let it cook for 5 minutes.

• Add the salmon: Season the salmon fillets with salt and pepper. Place them into the skillet, skin-side down, and spoon some of the curry sauce over the top. Cover and cook for 7-10 minutes until the salmon is cooked through.

• Add spinach: Stir in the spinach for the last 3 minutes of cooking.

• Finish: Squeeze fresh lime juice into the curry. Adjust seasoning to taste.

• Serve: Plate the salmon, spoon the curry sauce over it, and garnish with cilantro. Serve with rice or naan.

Notes

• If you like your curry spicier, add fresh chili or more curry paste.

• You can swap salmon for chicken, tofu, or shrimp for variety.

• To make this dish lighter, use light coconut milk or almond milk.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Frequently Asked Questions

1. Can I use frozen salmon for this recipe? Yes, you can! Frozen salmon works well in this recipe. Just be sure to thaw it fully before cooking for even cooking and best flavor. You may also need to adjust the cooking time slightly depending on the thickness of the fillets.

2. Can I substitute the coconut milk with something else? If you prefer not to use coconut milk, you can substitute it with heavy cream or a plant-based milk like almond milk. However, the coconut flavor does contribute a unique richness to the curry, so the taste will be slightly different with these substitutes.

3. What can I add to this curry to make it spicier? If you like your curry with more heat, add some sliced fresh chilies or a pinch of red pepper flakes when sautéing the aromatics. You can also increase the amount of curry paste to your desired spice level. Just be careful to taste as you go to avoid making it too spicy!

4. Can I make this recipe ahead of time? Yes, you can make the curry ahead of time! The flavors tend to deepen as it sits. If you plan to make it ahead, just store the curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove and serve with freshly made rice or naan.