Description
Creamy, rich, and packed with flavor, this Coconut Salmon Curry is a weeknight hero! With tender chunks of salmon simmered in a fragrant coconut curry sauce, it’s comforting, satisfying, and ready in just 30 minutes.
Ingredients
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1 lb (450g) skinless salmon fillets, cut into chunks
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1 tablespoon olive oil or coconut oil
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1 small onion, diced
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2 cloves garlic, minced
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1 tablespoon fresh grated ginger
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2 tablespoons red curry paste
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1 can (13.5 oz) full-fat coconut milk
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1 tablespoon fish sauce or soy sauce
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Juice of ½ lime
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Salt and pepper, to taste
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Fresh cilantro, for garnish
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Cooked rice, for serving
Instructions
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Sauté aromatics: Heat oil in a large skillet over medium heat. Add onion and cook 3 minutes. Stir in garlic and ginger; cook 1 minute.
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Build the sauce: Add red curry paste and cook for 1 minute. Pour in coconut milk, fish sauce, and lime juice. Stir well.
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Simmer the salmon: Add salmon chunks. Simmer gently for 10–12 minutes until salmon is cooked through and flakes easily.
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Season & serve: Taste and adjust salt. Serve hot over rice and garnish with cilantro.
Notes
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Swap salmon with shrimp or tofu for variety.
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Add spinach or bell peppers for extra veggies.
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Use light coconut milk for a lower-fat version, though full-fat adds more creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 410kal
- Sugar: 3g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 7 g
- Fiber: 1g
- Protein: 30