Easy Salmon Coconut Curry
A comforting dish that perfectly balances rich, creamy coconut milk with tender salmon and aromatic spices.
Ingredients
Main Ingredients
- 1 lb salmon fillets, skin removed and cut into bite-sized pieces Approximately 450 g
- 1 can coconut milk 14 oz / 400 ml
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 2 medium carrots, sliced
- 1 unit bell pepper, sliced
- 2 cups fresh spinach
- 2 tablespoons curry powder
- 1 tablespoon olive oil (for cooking)
- Salt and pepper, to taste
- 1 unit Juice of 1 lime
- Optional: fresh cilantro, minced, for garnish
- Optional: cooked rice or quinoa, for serving
Instructions
Cooking Steps
- Heat olive oil in a large pot or skillet over medium heat. Add diced onion and garlic, stirring for about 2 minutes until fragrant.
- Add the grated ginger and sliced carrots to the pot. Cook for an additional 3–4 minutes, allowing the carrots to soften.
- Stir in the curry powder, mixing well to coat the vegetables.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for about 5 minutes.
- Add the salmon pieces and sliced bell pepper to the curry. Stir gently and cook for another 5-7 minutes until the salmon is opaque.
- Season with salt, pepper, and lime juice, then stir in the fresh spinach and cook until just wilted before serving.
Notes
This curry is even better the next day, making it perfect for meal prep.