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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 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.

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.