Original Post: https://www.evolvingtable.com/?p=31643
Salmon Curry with Coconut Milk Recipe
This Salmon Curry with Coconut Milk tastes like your favorite takeout curry, but the flavor comes from pantry spices you already have (no jar of curry paste needed). Seared salmon, peppers, and spinach simmer in a creamy coconut sauce, all in one skillet in 30 minutes.
Servings: 5 servings
Equipment
- Whisk
Ingredients
- 1 ¼ pounds salmon cut into 5 fillets
- 2 tablespoons oil olive or avocado, divided
- ½ sweet onion thinly sliced
- 1 red bell pepper thinly sliced
- 2 cloves garlic crushed
- ½ teaspoon ginger paste or grated ginger
- 1 teaspoon salt to taste
- 1 ½ tablespoons curry powder
- ¼ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 tablespoon coconut sugar or brown sugar, optional
- 1 teaspoon chili garlic paste
- 15 ounce can coconut milk full-fat
- 1 lime juiced
- 2 cups spinach coarsely chopped
Instructions
- Sear Salmon. In a large skillet or saucepan over medium heat add 1 tablespoon of oil and salmon filets. Sear salmon for 1-2 minutes per side. Remove salmon from skillet.1 ¼ pounds salmon, 2 tablespoons oil
- Cook Veggies. Add remaining tablespoon of oil along with the sliced onion and bell pepper. Saute for 4-5 minutes or until the vegetables start to get tender. Stir in crushed garlic and ginger paste and saute for 1 minute.2 tablespoons oil, ½ sweet onion, 1 red bell pepper, 2 cloves garlic, ½ teaspoon ginger paste
- Make the Spice Mix. In a separate small bowl whisk together the salt, curry powder, turmeric, coriander, and sugar (if using).1 teaspoon salt, 1 ½ tablespoons curry powder, ¼ teaspoon ground turmeric, 1 teaspoon ground coriander, 1 tablespoon coconut sugar
- Bring it Together. Add spice mix, chili paste, coconut milk, and lime juice to the skillet and stir to combine. Bring sauce to a boil and then reduce heat to a simmer. Place the salmon filets back into the skillet and cover with a lid. Cook salmon curry for 10-12 minutes or until salmon is cooked through. Stir in chopped spinach just before serving.1 teaspoon chili garlic paste, 15 ounce can coconut milk, 1 lime, 2 cups spinach
- Serve salmon curry over rice or cauliflower rice with cilantro and enjoy!
Notes
- Salmon skin: Leave it on or peel it off after searing. It comes off SO much easier at that point.
- Coconut milk: Canned full-fat coconut milk makes the richest sauce. Lite coconut milk works, but the sauce will be thinner and not quite as flavorful. Don't use refrigerated carton coconut milk.
- Make it spicier: Add fresh chiles along with the garlic and ginger, or stir in more chili garlic paste at the end.
- Swaps: Shrimp, cod, sea bass, or haddock all work in place of salmon. Shrimp cooks faster, so simmer just until pink.
- Nutrition: Calculated per serving (1 piece of salmon with sauce, or 1/5 of the recipe), not including rice.
Nutrition
Calories: 460kcal | Carbohydrates: 16g | Protein: 26g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 62mg | Sodium: 461mg | Potassium: 1039mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2017IU | Vitamin C: 47mg | Calcium: 82mg | Iron: 5mg
