Created on November 11th, 2025 at 09:20 am
A comforting dish infused with aromatic spices
Salmon coconut curry is a delightful and uncomplicated dish that brings together tender salmon fillets and a rich, creamy coconut sauce. The vibrant colors of the curry and the fresh herbs enhance not just the visual presentation but also the overall dining experience. The warmth of the spices envelops your senses, inviting you to savor each bite. This dish is perfect for a weeknight dinner or a special occasion, showcasing the delicate sweetness of coconut combined with the subtle flavor of salmon. It balances comfort and sophistication, making it a go-to recipe in your collection.
Why You’ll Love This Recipe
This recipe stands out because of its ease and depth of flavor. The salmon, which cooks quickly, remains moist and tender amid the fragrant coconut milk. Each bite bursts with warmth from the spices and a hint of earthiness from the fresh vegetables. The coconut milk beautifully melds the flavors, resulting in a sauce that’s both creamy and light. It’s versatile too, allowing you to add vegetables like bell peppers or spinach for a nutrient boost. Best of all, this curry tastes even better the next day, allowing the flavors to deepen and develop further.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients List
- 1 lb (≈450 g) salmon fillets, skin removed and cut into bite-sized pieces
- 1 can (14 oz/400 mL) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 bell pepper, sliced
- 2 cups fresh spinach
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- Juice of 1 lime
- Fresh cilantro, for garnish
- Optional: cooked rice or quinoa, for serving
Kitchen Tools
This recipe makes use of basic kitchen essentials, allowing for a smooth and straightforward cooking experience. You’ll find everything needed right in your kitchen with ease.
- Large skillet or wok
- Wooden spoon
- Measuring cups
- Cutting board
- Sharp knife
Step-by-Step Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for about 4 minutes until it becomes translucent, releasing a sweet aroma. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the red curry paste to the skillet, stirring well to combine with the onions. Allow it to cook for about 2 minutes to enhance the flavors and bring out the spices.
- Pour in the coconut milk, stirring to integrate it with the curry mixture. As it heats, you’ll notice the rich scent of coconut permeating the kitchen.
- Once the coconut milk is warmed through, add the salmon pieces and sliced bell pepper. Gently stir to coat them in the sauce and bring to a simmer. Cook for 8–10 minutes, or until the salmon is opaque and easily flakes with a fork.
- Fold in the fresh spinach, allowing it to wilt and brighten the dish with its vivid green color. Stir in the soy sauce and lime juice for a delightful contrast to the rich coconut flavor.
- Remove from heat and let the curry sit for a couple of minutes. Garnish with fresh cilantro before serving it over a bed of rice or quinoa, allowing the flavors to meld beautifully.
Pro Tips
- For a spicier kick, consider adding sliced red chilies along with the curry paste.
- Ensure the salmon is fresh for the best texture and taste in the dish.
- Don’t rush the sautéing stage; it builds the base flavor of the curry.
- Leftovers can be stored in the fridge and enjoyed the next day; the flavors will be even more pronounced.
- Experiment by adding vegetables such as zucchini or broccoli for added nutrition and color.
Nourishing Comfort, Made Easy
Salmon coconut curry showcases not only fresh ingredients but also the harmony of sweet, spicy, and savory flavors. The simplicity of preparation does not compromise its warmth and comfort, making it an ideal dish for any occasion. This recipe highlights how a few thoughtful ingredients can create a meal that feels both special and homely. “This dish proves that gourmet comfort can be simple and satisfying.”
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 450 kcal |
| Protein | 25 g |
| Fat | 30 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 500 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Salmon Coconut Curry
Ingredients
Main Ingredients
- 1 lb salmon fillets, skin removed and cut into bite-sized pieces
- 1 can (14 oz/400 mL) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 bell pepper sliced
- 2 cups fresh spinach
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 lime Juice of
- Fresh cilantro, for garnish Optional for garnish
- cooked rice or quinoa, for serving Optional for serving
Instructions
Cooking Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for about 4 minutes until it becomes translucent, releasing a sweet aroma.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the red curry paste to the skillet, stirring well to combine with the onions. Allow it to cook for about 2 minutes to enhance the flavors.
- Pour in the coconut milk, stirring to integrate it with the curry mixture and heating until warm.
- Once the coconut milk is warmed through, add the salmon pieces and sliced bell pepper. Gently stir to coat them in the sauce and bring to a simmer.
- Cook for 8–10 minutes, or until the salmon is opaque and easily flakes with a fork.
- Fold in the fresh spinach, stirring in soy sauce and lime juice for added flavor before removing from heat.
- Let the curry sit for a couple of minutes. Garnish with fresh cilantro before serving over rice or quinoa.
Notes
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