Description
This flavorful Salmon Coconut Milk Curry is a Thai-inspired dish that combines tender chunks of salmon with a creamy coconut sauce infused with red curry and aromatic spices. Served over jasmine rice, this dish is a perfect balance of savory, spicy, and creamy flavors.
Ingredients
Scale
Salmon Coconut Milk Curry:
- 1 ½ pounds skinless salmon fillets (cut into chunks)
- 1 tablespoon coconut oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 (14 oz) can full-fat coconut milk
- ½ cup fish stock or water
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 red bell pepper (sliced)
- 2 cups baby spinach
- fresh cilantro (for garnish)
- cooked jasmine rice (for serving)
- salt and pepper to taste
Instructions
- Prepare the Curry: Heat coconut oil in a large skillet or saucepan over medium heat. Add diced onion and sauté until translucent. Stir in garlic, ginger, red curry paste, and turmeric.
- Add Coconut Milk: Pour in coconut milk and fish stock. Stir in fish sauce, lime juice, and brown sugar. Simmer for 5 minutes.
- Cook Salmon: Add bell pepper and simmer. Gently add salmon, cover, and simmer until cooked through.
- Finish the Dish: Stir in spinach until wilted. Adjust seasoning with salt and lime juice. Serve over jasmine rice, garnished with cilantro.
Notes
- You can substitute salmon with another firm white fish like cod or halibut.
- For a spicier curry, add sliced fresh chili or extra curry paste.
- Use light coconut milk for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 410
- Sugar: 4g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 75mg
