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–+ servings
Salmon Coconut Curry

Savory Salmon Coconut Curry: Quick & Irresistibly Delicious

Experience the vibrant flavors of Salmon Coconut Curry, a quick and creamy dish that promises a tropical escape.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 1 lb Salmon fresh or fully thawed
  • 1 can Coconut Milk essential for creaminess
  • 2 tablespoon Red Curry Paste adjust for heat preference
For the Vegetables
  • 1 cup Bell Peppers any variety
  • 2 cups Spinach or kale or chard
  • 1 medium Zucchini or summer squash or carrots
For Seasoning
  • 1 tablespoon Fish Sauce swap with soy sauce for vegan
  • 2 tablespoon Lime Juice fresh is best

Equipment

  • large pot or deep skillet

Method
 

Step-by-Step Instructions for Salmon Coconut Curry
  1. Prepare Ingredients: Cut the salmon into bite-sized pieces and chop your choice of vegetables. Measure red curry paste and coconut milk.
  2. Cook the Salmon: In a large pot, heat oil and sear salmon for 3-4 minutes until golden. Set aside.
  3. Make the Curry Base: In the same pot, stir in curry paste, cook for 1-2 minutes. Add coconut milk and bring to a simmer.
  4. Add Vegetables: Stir in chopped vegetables and cook for 4-5 minutes until tender.
  5. Combine & Finish: Return salmon to pot, cook an additional 5 minutes, adjusting seasoning with fish sauce and lime juice.
  6. Serve: Serve immediately, optionally garnished with fresh herbs and over jasmine rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 33gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 3000IUVitamin C: 70mgCalcium: 40mgIron: 2mg

Notes

Customize spice level and feel free to experiment with different vegetables. Store leftover curry in an airtight container for up to 3 days, or freeze for 2 months.

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