Salmon Coconut Milk Curry Recipe

If you’re craving a dish that’s packed with flavor and a little bit of tropical flair, look no further than Salmon Coconut Milk Curry. This vibrant dish features tender salmon simmered in a creamy coconut milk sauce, infused with aromatic spices and brightened by fresh herbs. The rich coconut milk combines beautifully with the spices to create a sauce that’s both comforting and zesty. This is a one-pot wonder that’ll impress even the pickiest eaters and is quick enough for a weeknight dinner, yet special enough to serve at a dinner party. Believe me, you’re going to love this recipe!

Why You’ll Love Salmon Coconut Milk Curry

Flavor Explosion: The combination of coconut milk, curry spices, and fresh herbs creates an irresistible sauce that’s comforting, aromatic, and just the right amount of rich.

Quick & Easy: Ready in under 30 minutes, this curry is perfect for busy nights when you want something hearty and flavorful but without a ton of work.

Healthy and Nutritious: With heart-healthy salmon and coconut milk, this dish is packed with omega-3s and nutrients, making it a wholesome choice for dinner.

One-Pan Wonder: Minimal cleanup because everything cooks in one pan. The sauce and salmon all come together in harmony, saving you time in the kitchen.

Customizable: Adjust the level of spice to your liking, or add extra veggies like bell peppers, spinach, or zucchini to make it your own.

Ingredients

Here’s everything you’ll need to make this flavorful Salmon Coconut Milk Curry:

For the Curry:

• Salmon Fillets: The star of the dish, providing tender, flavorful fish that pairs perfectly with the coconut milk sauce.
• Coconut Milk: The creamy base for the curry. Full-fat coconut milk adds richness and a smooth texture.
• Olive Oil or Coconut Oil: For sautéing the aromatics and getting the curry started.
• Onion: Yellow or white onion works best, adding a slightly sweet base flavor.
• Garlic: Minced garlic for that deep, aromatic base.
• Ginger: Fresh ginger brings a zesty warmth to the curry.
• Red Curry Paste: This adds a burst of rich, savory flavor to the dish. You can adjust the amount based on how spicy you want it.
• Curry Powder: A blend of spices that adds a balanced, fragrant flavor to the sauce.
• Turmeric: For color and a slight earthy flavor.
• Lime Juice: Fresh lime juice brings a tangy balance to the rich coconut milk.
• Salt and Pepper: To season the curry and enhance the flavors.

For Garnish:

• Fresh Cilantro: To add a pop of color and fresh, herbal flavor.
• Lime Wedges: For an extra squeeze of citrus just before serving.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to get started? Here’s how to make Salmon Coconut Milk Curry:

Step 1: Prepare the Salmon

Start by cutting the salmon into bite-sized pieces or leaving the fillets whole, depending on your preference. Season the salmon with salt and pepper, then set aside.

Step 2: Sauté the Aromatics

Heat a large skillet or pan over medium heat and add the olive or coconut oil. Once hot, add the chopped onion and sauté for about 3-4 minutes until it softens and becomes translucent. Add the minced garlic and ginger, and sauté for another 1-2 minutes, until fragrant.

Step 3: Add the Spices

Add the red curry paste, curry powder, and turmeric to the pan. Stir to coat the onions, garlic, and ginger in the spices, cooking for about 1 minute. This allows the spices to bloom and become aromatic.

Step 4: Add the Coconut Milk

Pour in the coconut milk and stir to combine. Bring the mixture to a simmer and let it cook for about 5 minutes to thicken slightly.

Step 5: Cook the Salmon

Add the salmon to the pan and gently stir it into the curry sauce. Cover and cook for about 7-10 minutes, or until the salmon is cooked through and flakes easily with a fork. If you prefer, you can leave the salmon fillets whole and simply spoon the sauce over them.

Step 6: Finish the Dish

Once the salmon is cooked, add a squeeze of fresh lime juice to brighten up the flavors. Taste and adjust the seasoning with salt and pepper as needed.

Step 7: Serve and Enjoy

Serve the salmon coconut milk curry over rice, quinoa, or noodles. Garnish with fresh cilantro and lime wedges for a burst of color and freshness.

Nutrition Facts

Servings: 4
Calories per serving: 380
Total Fat: 24g
Saturated Fat: 15g
Cholesterol: 70mg
Sodium: 700mg
Total Carbohydrate: 12g
Dietary Fiber: 3g
Sugars: 4g
Protein: 34g
Vitamin A: 10%
Vitamin C: 30%
Calcium: 8%
Iron: 15%

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Salmon Coconut Milk Curry

Rice: This curry pairs perfectly with steamed jasmine rice, basmati rice, or even cauliflower rice for a low-carb option. The rice will absorb the flavorful curry sauce.

Noodles: For something a bit different, serve the curry over noodles like soba or udon for a fun twist.

Vegetables: Serve alongside sautéed or roasted veggies like broccoli, spinach, or bell peppers to add more color and nutrition to the dish.

Flatbreads: For a more filling meal, serve the curry with warm naan or flatbreads to scoop up the sauce.

Additional Tips

• Adjust Spice Level: If you prefer a milder curry, use less curry paste or omit it entirely. For a spicier dish, add more curry paste or a pinch of red pepper flakes.
• Add Veggies: Feel free to add veggies like bell peppers, spinach, or sweet potatoes to the curry for added texture and nutrition.
• Make it Creamier: If you like a creamier curry, you can add a splash of cream or Greek yogurt just before serving.
• Use Frozen Salmon: If fresh salmon isn’t available, frozen salmon works just as well. Just be sure to thaw it before cooking.

FAQ Section

Q1: Can I use chicken instead of salmon?
A1: Yes, you can! Chicken breasts or thighs would work well in this recipe. Just be sure to cook them fully before adding them to the curry sauce.

Q2: Can I make this curry vegetarian?
A2: Absolutely! You can replace the salmon with tofu, chickpeas, or just more vegetables like cauliflower, zucchini, or sweet potatoes for a hearty, plant-based meal.

Q3: Can I use light coconut milk?
A3: Yes, light coconut milk will work, though it will be less rich. You might want to add a little extra olive oil or a touch of cream to get a creamier texture.

Q4: Can I make this curry ahead of time?
A4: Yes, this curry stores well in the fridge for up to 3 days. The flavors even deepen after a day, making it a great make-ahead meal.

Q5: How do I store leftovers?
A5: Store leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Q6: Can I freeze this dish?
A6: Yes, you can freeze the curry (without the rice or noodles) for up to 3 months. Thaw it overnight in the fridge before reheating.

Q7: What can I serve this curry with besides rice?
A7: It’s also delicious with quinoa, couscous, or even cauliflower rice for a lighter option.

Q8: Is this recipe spicy?
A8: The spice level is moderate, but you can control it by adjusting the amount of curry paste. If you’re sensitive to heat, start with less and taste as you go.

Q9: Can I use canned salmon for this recipe?
A9: While fresh or frozen salmon is best, you can use canned salmon in a pinch. Just be sure to drain it and add it at the end, so it doesn’t overcook.

Q10: Can I make this curry without curry paste?
A10: Yes! You can substitute with curry powder and some extra spices like cumin, coriander, and chili powder. The flavor will be slightly different, but still delicious.

Conclusion

This Salmon Coconut Milk Curry is the perfect combination of comfort and excitement. With tender salmon swimming in a rich, fragrant coconut milk sauce, it’s a dish that will make your taste buds dance. It’s quick, versatile, and packed with flavor, making it the ideal choice for any night of the week. Whether you’re a curry lover or a newbie, this recipe will have you hooked from the first bite. Enjoy the warmth, the richness, and the tropical flavors—this is comfort food with a twist!

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