Name: Coconut Salmon Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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); 1 tablespoon lime juice (freshly squeezed); Salt and pepper to taste; Fresh cilantro for garnish; Cooked rice or naan for serving

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.

Ingredients

Scale

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