Salmon Coconut Curry

This post may include affiliate links — learn more here .

Introduction

Salmon Coconut Curry is a vibrant and flavorful dish that beautifully combines the rich, tender texture of salmon with the creamy, aromatic goodness of coconut milk and curry spices. This dish takes inspiration from Southeast Asian and Indian cuisine, offering a balance of savory, spicy, and slightly sweet flavors. The creaminess of the coconut milk makes the curry mild yet indulgent, while the salmon provides a hearty, nutritious base. Whether you’re preparing a cozy dinner for the family or hosting a dinner party, Salmon Coconut Curry is sure to impress.

Perfect for:

• Weeknight dinners
• Special occasions or dinner parties
• Seafood lovers
• Those craving a flavorful, creamy curry without being overly spicy
• Halal and gluten-free diets (no pork, wine, or alcohol)

Why You’ll Love This Recipe

Here’s why Salmon Coconut Curry will become your go-to dinner recipe:

• Flavorful & Aromatic: This curry is packed with warm spices, including cumin, turmeric, coriander, and ginger, making every bite a burst of flavor.
• Creamy & Comforting: The coconut milk creates a velvety sauce that perfectly complements the salmon, turning every bite into a luxurious experience.
• Quick & Easy: With a total cooking time of under 30 minutes, this dish is ideal for busy weeknights, yet impressive enough for special occasions.
• Healthy & Nutritious: Salmon is rich in Omega-3 fatty acids, which are great for heart health. Coconut milk adds a dose of healthy fats, and the vegetables provide essential vitamins and minerals.
• Customizable: Feel free to adjust the spice level to your liking or add your favorite vegetables for a personalized touch.

Preparation and Cooking Time

• Total Time: 30 minutes
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Servings: 4 servings
• Calories per serving: Approximately 400-450 calories
• Key Nutrients: Protein: 35g, Carbs: 15g, Fat: 25g (varies depending on portion sizes and coconut milk type)

Ingredients

Here’s what you’ll need to make this delicious Salmon Coconut Curry:

• 4 salmon fillets (about 6 ounces each), skin on or off, depending on your preference
• 1 tablespoon olive oil or coconut oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste (or more for heat)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder or cayenne pepper (adjust for spice level)
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup chicken broth or vegetable broth (or water)
• 1 teaspoon fish sauce or soy sauce (optional for extra umami)
• 1 large tomato, diced (optional for added freshness)
• 1/2 cup spinach or kale (optional, for greens)
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving
• Steamed jasmine rice, basmati rice, or quinoa, for serving (optional)
• 1/4 cup chopped fresh cilantro for garnish (optional)

Ingredient Highlights

• Salmon: A rich source of Omega-3 fatty acids, which are beneficial for heart and brain health, making it an excellent choice for a healthy, hearty meal.
• Coconut Milk: Full-fat coconut milk lends a luscious, creamy texture to the curry sauce, which balances out the spices and adds a touch of sweetness.
• Spices: The mix of turmeric, cumin, coriander, and chili powder gives the curry its aromatic and warming flavors. The curry paste provides an additional depth of flavor and slight heat.
• Tomato and Greens: The diced tomato adds freshness and slight acidity, while the spinach or kale provides a burst of color and nutrition.
• Lime: Fresh lime juice adds a refreshing citrusy kick that brightens up the curry and cuts through the richness of the coconut milk.

Step-by-Step Instructions

Follow these simple steps to make the perfect Salmon Coconut Curry:

Prepare the Salmon and Vegetables:

1. Prep the Salmon: Pat the salmon fillets dry with paper towels. Season them with salt and pepper on both sides. If the skin is on, leave it as it will crisp up nicely when seared. If you prefer, you can remove the skin.
2. Prepare the Vegetables: Chop the onion, garlic, ginger, and tomatoes (if using). Set the vegetables aside. If you’re using spinach or kale, rinse and chop them as well.

Cook the Curry Sauce:

3. Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil (or coconut oil) over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until softened and translucent.
4. Add Garlic and Ginger: Add the minced garlic and grated ginger, and cook for an additional minute until fragrant.
5. Add the Spices and Curry Paste: Stir in the red curry paste, ground turmeric, cumin, coriander, and chili powder (or cayenne). Cook the mixture for about 1-2 minutes, stirring constantly, until the spices are well-mixed and fragrant.
6. Pour in Coconut Milk and Broth: Add the coconut milk and chicken or vegetable broth (or water) to the pan. Stir to combine and bring the mixture to a simmer.
7. Season the Sauce: Add the fish sauce or soy sauce (if using) for extra umami, and taste for salt and pepper. Let the curry sauce simmer on low heat for about 5-7 minutes, allowing the flavors to meld together.

Cook the Salmon:

8. Sear the Salmon: While the sauce is simmering, heat a separate non-stick skillet over medium-high heat. Add a little oil, and once hot, carefully place the seasoned salmon fillets in the pan, skin-side down (if using). Cook the salmon for about 3-4 minutes on each side, until the fish is cooked through and flakes easily with a fork. You can also cook the salmon directly in the curry sauce if you prefer.
9. Add Greens (Optional): If you’re adding spinach or kale to the curry, stir it into the sauce now and cook for 2-3 minutes until wilted.

Assemble the Dish:

10. Combine Salmon and Sauce: Once the salmon is cooked, carefully place the fillets into the curry sauce. Spoon some of the sauce over the salmon to coat it. Let everything simmer for another 2-3 minutes to allow the salmon to soak in the curry flavors.
11. Garnish and Serve: Garnish the Salmon Coconut Curry with freshly chopped cilantro leaves and a squeeze of lime juice. Serve the curry hot with steamed jasmine rice, basmati rice, or quinoa for a complete meal.

How to Serve Salmon Coconut Curry

Salmon Coconut Curry is delicious served in a variety of ways:

• With Rice or Quinoa: Serve the curry over steamed jasmine or basmati rice for a traditional pairing. You can also use quinoa for a gluten-free, high-protein option.
• With Roti or Naan: If you’re craving something to dip, serve the curry with soft roti or naan bread.
• As a Light Lunch or Dinner: Enjoy it as a hearty meal on its own or with a light side salad if you want to keep it lighter.
• For Special Occasions: This curry is perfect for dinner parties. Serve it with a few side dishes like roasted vegetables or a refreshing cucumber salad to balance the richness of the curry.

Additional Tips for Salmon Coconut Curry

Here are some tips to make your Salmon Coconut Curry even better:

• Don’t Overcook the Salmon: Salmon is best when it’s cooked just enough to flake apart easily. Overcooking it can make it dry. If you prefer, you can bake the salmon fillets in the oven at 375°F for 12-15 minutes.
• Adjust the Heat: You can control the heat level by adding more or less red curry paste or chili powder. For a mild curry, use less of these ingredients; for a spicier version, add more.
• Add More Vegetables: You can add other vegetables like bell peppers, zucchini, or carrots for more variety. Just make sure to adjust the cooking time to keep them tender but not overcooked.
• Make it Ahead: Salmon Coconut Curry can be made ahead of time. Simply prepare the curry sauce and salmon separately, then store them in the fridge. Reheat gently on the stovetop before serving.

Recipe Variations of Salmon Coconut Curry

Here are 10 variations of Salmon Coconut Curry that you can try:

1. Thai Red Curry Salmon: Use Thai red curry paste and add some kaffir lime leaves and basil for an authentic Thai twist.
2. Mango Coconut Curry Salmon: Add chunks of fresh or canned mango for a sweet and tangy contrast to the curry’s richness.
3. Curry Salmon with Veggies: Add bell peppers, eggplant, or carrots to the curry for extra texture and flavor.
4. Lemon and Herb Salmon: Add fresh herbs like basil, mint, or cilantro and a squeeze of lemon juice for a fresh, zesty flavor.
5. Coconut Lime Curry Salmon: Boost the coconut flavor by adding a bit of lime zest along with lime juice for extra citrusy freshness.
6. Spinach and Coconut Curry Salmon: Stir in extra greens like spinach, kale, or swiss chard for a more nutritious dish.
7. Coconut Curry with Sweet Potatoes: Add cubed roasted

sweet potatoes for a hearty, comforting addition to the curry. 8. Curry Salmon with Mushrooms: Stir in sautéed mushrooms for an earthy flavor that pairs well with the creamy curry sauce. 9. Coconut and Ginger Salmon: Increase the ginger to make the curry extra aromatic and spicy. 10. Tamarind Coconut Curry Salmon: Add tamarind paste for a sweet-sour twist to the curry sauce.

Freezing and Storage for Salmon Coconut Curry

• Freezing: You can freeze leftover Salmon Coconut Curry for up to 2 months. Allow it to cool completely before transferring it to an airtight container. To reheat, thaw overnight in the fridge and reheat gently on the stove.
• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. The curry can be reheated on the stovetop or in the microwave. The salmon will keep its flavor, but be mindful not to overcook it when reheating.

Special Equipment for Salmon Coconut Curry

Here are 10 special equipment items you might need to make Salmon Coconut Curry:

1. Large Skillet or Pan: A wide, heavy-duty skillet is ideal for cooking the curry sauce and searing the salmon.
2. Non-stick Pan: A non-stick pan is great for cooking the salmon fillets without sticking.
3. Wooden Spoon or Spatula: For stirring the curry and avoiding scratching your pan.
4. Citrus Juicer: A citrus juicer makes it easier to squeeze lime or lemon juice for garnishing.
5. Cutting Board and Knife: For chopping vegetables and preparing the salmon.
6. Measuring Cups and Spoons: Accurate measurements are essential for getting the curry just right.
7. Ladle or Serving Spoon: For serving the curry over rice or quinoa.
8. Large Mixing Bowl: To prepare and mix any side vegetables you want to add to the curry.
9. Grater: For fresh ginger, which adds an extra burst of flavor to the curry.
10. Serving Platter: For presenting the curry in a beautiful way if you’re serving it to guests.

FAQ Section about Salmon Coconut Curry

1. Can I use other fish besides salmon? Yes, you can use other firm fish like cod, halibut, or tilapia, but keep in mind that the cooking time may vary.
2. Can I make this curry dairy-free? Yes, the curry is naturally dairy-free, as it uses coconut milk instead of cream.
3. Can I make this recipe ahead of time? Yes, you can make the curry sauce and salmon separately and reheat them when ready to serve.
4. Can I make this recipe spicier? Yes, simply add more curry paste, cayenne pepper, or fresh chilies to increase the spice level.
5. Can I make this recipe gluten-free? Yes, this recipe is already gluten-free as it does not contain any wheat-based ingredients.

Print

Conclusion of Salmon Coconut Curry

Salmon Coconut Curry is the perfect combination of rich, tender fish, creamy coconut milk, and bold spices, making it a truly satisfying meal. Easy to prepare yet full of flavor, it’s ideal for busy nights or special occasions. Plus, with its versatility, it can be customized to suit your taste preferences. Whether you stick with the original recipe or try one of the variations, this dish is sure to become a family favorite. Enjoy!