Description
This Salmon Coconut Milk Curry is a rich and flavorful dish that combines tender salmon with a creamy coconut milk sauce, infused with aromatic spices. It’s a perfect balance of savory, sweet, and spicy, served over rice for a hearty, satisfying meal. Easy to make and packed with bold flavors, it’s sure to become a favorite in your recipe rotation!
Ingredients
Scale
For the Curry:
- 4 salmon fillets (skin on or off, your choice)
- 1 tbsp olive oil or coconut oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric (optional, for extra color and flavor)
- 1/2 tsp ground cumin
- 1/2 tsp chili flakes (optional, for spice)
- 1 (14 oz) can coconut milk (full-fat for a creamier curry)
- 1 cup vegetable or chicken broth
- 1 tbsp soy sauce or coconut aminos (for gluten-free)
- 1 tbsp lime juice (optional)
- Salt and pepper, to taste
For Serving:
- Cooked rice (jasmine rice, basmati, or your preferred rice)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Salmon:
Season the salmon fillets with salt and pepper on both sides. Heat olive oil (or coconut oil) in a large skillet over medium-high heat. Once hot, add the salmon fillets and cook for 3-4 minutes per side, until golden and cooked through (internal temperature should reach 145°F or 63°C). Remove from the skillet and set aside. - Make the Curry Sauce:
In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic, grated ginger, curry powder, turmeric, cumin, and chili flakes (if using). Cook for another 1-2 minutes, stirring frequently, until the spices are fragrant. - Add the Coconut Milk:
Pour in the coconut milk and vegetable or chicken broth. Stir to combine and bring to a simmer. Let the sauce cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. - Finish the Curry:
Add the cooked salmon fillets back into the skillet, breaking them into large chunks if desired. Drizzle in the soy sauce (or coconut aminos) and lime juice (if using), stirring gently to coat the salmon in the curry sauce. Let it cook for an additional 2-3 minutes until the salmon is heated through. - Serve:
Serve the salmon curry over a bed of cooked rice, garnished with fresh cilantro and lime wedges on the side.
Notes
- You can substitute the salmon with other fish like cod, tilapia, or shrimp for a different variation.
- For a spicier curry, add more chili flakes or a chopped fresh chili to the sauce.
- If you prefer a thicker curry, reduce the sauce slightly longer or add a tablespoon of cornstarch mixed with water to thicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing, Simmering
- Cuisine: Indian-Inspired, Thai-Inspired
Nutrition
- Serving Size: 1 serving (with rice)
- Calories: 480
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg