Salmon Coconut Curry
A delightful and uncomplicated dish combining tender salmon fillets with a rich, creamy coconut sauce, infused with aromatic spices.
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
For a spicier kick, add sliced red chilies with the curry paste. Ensure fresh salmon for best flavor. Leftovers can be stored and enjoyed the next day as flavors deepen. Experiment with other vegetables like zucchini or broccoli.