Description
This Coconut Salmon Curry is a flavorful Thai-inspired dish featuring tender chunks of salmon cooked in a creamy coconut curry sauce with red curry paste, vegetables, and aromatic spices. This easy and healthy curry is perfect for a quick weeknight dinner.
Ingredients
Scale
Salmon Curry:
- 1 pound salmon fillets (skin removed, cut into chunks)
- 1 tablespoon coconut oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh grated ginger
- 2 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup vegetable or chicken broth
- 1 tablespoon fish sauce (optional)
- 1 teaspoon brown sugar
- 1 red bell pepper (thinly sliced)
- 2 cups baby spinach
- juice of 1/2 lime
- salt and pepper to taste
- fresh cilantro and lime wedges for garnish
Instructions
- Prepare the Curry: Heat coconut oil in a large skillet over medium heat. Sauté onion until softened. Add garlic, ginger, and red curry paste. Stir in coconut milk, broth, fish sauce, and brown sugar. Simmer.
- Cook the Salmon: Add salmon and bell pepper to the skillet. Simmer until salmon is cooked through. Stir in spinach and lime juice.
- Serve: Adjust seasoning, then serve warm over rice or with naan. Garnish with cilantro and lime wedges.
Notes
- For added spice, stir in sliced chili or a dash of sriracha.
- You can substitute salmon with shrimp, tofu, or chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 510mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
