Coconut Salmon Curry

Coconut Salmon Curry is a deliciously creamy and fragrant dish that’s perfect for both weeknight dinners and special occasions. The rich coconut milk perfectly complements the tender salmon, while spices and herbs bring a burst of flavor. This curry is easy to make, satisfying, and perfect for those who love seafood and Asian-inspired dishes.

Why You’ll Love This Recipe

• Healthy and Nutritious: Salmon is a rich source of Omega-3 fatty acids, and the use of coconut milk adds healthy fats.
• Quick and Easy: This recipe can be whipped up in under 30 minutes, making it great for busy weeknights.
• Versatile: You can easily substitute salmon with other types of fish or even shrimp.
• Comforting: The creamy coconut base makes this curry both soothing and indulgent.
• Customizable Spice Level: Adjust the spice level to suit your preferences by adding more or fewer chilies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets
• Coconut milk
• Onion
• Garlic
• Fresh ginger
• Curry powder
• Turmeric powder
• Red chili flakes (optional)
• Fish sauce
• Lime juice
• Fresh cilantro
• Cooking oil
• Salt and pepper

Directions

1. Prep the Salmon: Cut the salmon fillets into bite-sized pieces and season with salt and pepper. Set aside.
2. Sauté Aromatics: Heat oil in a large pan over medium heat. Add chopped onion, minced garlic, and grated ginger, sautéing until soft and fragrant, about 3 minutes.
3. Add Spices: Stir in curry powder, turmeric, and red chili flakes (if using). Cook for another minute to let the spices bloom.
4. Add Coconut Milk: Pour in the coconut milk and fish sauce. Stir well and bring the mixture to a simmer.
5. Cook the Salmon: Gently place the salmon pieces into the simmering coconut curry. Let it cook for about 6-8 minutes until the salmon is cooked through and tender.
6. Finish with Lime and Cilantro: Turn off the heat and stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning as needed.
7. Serve: Serve the Coconut Salmon Curry over steamed rice or with naan bread for a complete meal.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Spicier Version: Add more red chili flakes or fresh chilies to increase the heat.
• Vegetarian Option: Replace the salmon with tofu or chickpeas for a plant-based version.
• Different Fish: Try this recipe with cod, tilapia, or shrimp if you don’t have salmon on hand.
• Additional Vegetables: Add vegetables like spinach, bell peppers, or zucchini to make the dish heartier and more nutritious.

Storage/Reheating

• Storage: Store any leftover Coconut Salmon Curry in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a saucepan over low heat, adding a splash of water or coconut milk to thin it out if necessary. Be careful not to overcook the salmon during reheating to avoid drying it out.
• Freezing: This curry can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

How do I know when the salmon is cooked?

The salmon should turn opaque and flake easily with a fork when fully cooked.

Can I use light coconut milk for this recipe?

Yes, you can use light coconut milk, but the curry may be slightly less rich and creamy.

Is there a way to make this curry dairy-free?

This recipe is already dairy-free since it uses coconut milk, which is plant-based.

Can I make this dish ahead of time?

Yes, you can prepare the curry in advance. Just store it in the fridge and reheat before serving.

What can I serve with Coconut Salmon Curry?

It pairs well with steamed rice, naan bread, or even quinoa for a healthier option.

Can I substitute salmon with shrimp?

Absolutely! Shrimp cooks faster than salmon, so adjust the cooking time accordingly.

How can I thicken the curry if it’s too thin?

You can simmer the curry uncovered to reduce the liquid, or add a small amount of cornstarch mixed with water to thicken it.

What type of curry powder should I use?

Any standard curry powder works, but feel free to use one with more spice or flavor if you prefer.

Can I use frozen salmon?

Yes, just make sure to thaw the salmon completely before cooking to ensure even cooking.

How long does leftover Coconut Salmon Curry last in the fridge?

Leftovers can be stored in the fridge for up to 3 days.

Conclusion

Coconut Salmon Curry is a flavorful and easy-to-make dish that brings together the richness of coconut milk, the delicate taste of salmon, and the warmth of fragrant spices. It’s perfect for a cozy meal at home and is sure to become a new favorite in your recipe rotation. Whether you’re making it for a quick weeknight dinner or serving it to guests, this curry is sure to impress!

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