Description
Creamy coconut salmon curry delivers a perfect blend of Thai-inspired flavors with rich, aromatic spices. Delicate salmon mingles with coconut milk and fragrant herbs, creating a comforting meal you’ll savor to the last bite.
Ingredients
Scale
- 4 salmon fillets (about 1.5 lbs or 700g), skin removed and cut into chunks
- 1 tbsp oil (coconut or vegetable)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (14 oz/400 ml) coconut milk
- 0.5 cup (120 ml) diced tomatoes (or 1 fresh tomato, chopped)
- 0.5 cup (120 ml) vegetable or fish broth
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 0.5 tsp paprika
- 0.5 tsp garam masala
- 0.5 tsp salt (adjust to taste)
- 0.5 tsp red pepper flakes (optional, for heat)
- 1 tsp honey or maple syrup (optional, for slight sweetness)
- 1 tbsp fresh lime juice
- 0.5 cup (75 g) frozen peas or spinach (optional, for extra veggies)
- Fresh cilantro, chopped (for garnish)
Instructions
- Aromatic Foundation: Heat olive oil in a skillet over medium flame, introducing diced onions and sautéing until translucent and softened.
- Spice Awakening: Add minced garlic, grated ginger, and ground spices (cumin, coriander, turmeric, paprika, garam masala), stirring to release their intense aromatics and create a complex flavor base.
- Liquid Harmony: Incorporate diced tomatoes, tomato paste, vegetable broth, and coconut milk, stirring to create a rich, creamy sauce that will envelop the salmon in deep, layered flavors.
- Salmon Infusion: Gently nestle salmon chunks into the simmering sauce, covering the skillet and allowing the fish to poach until perfectly flaky and opaque.
- Final Flourish: Brighten the curry with lime juice, optional peas or spinach, and adjust seasoning to achieve a balanced flavor profile. Garnish with fresh cilantro and serve alongside steamed rice or naan bread.
Notes
- Optimize Spice Blending: Toast whole spices briefly before grinding to unlock deeper, more intense flavor profiles and enhance the curry’s aromatic complexity.
- Control Salmon Texture: Cook salmon just until it turns opaque and flakes easily, typically 4-6 minutes, to prevent overcooking and maintain its delicate, tender consistency.
- Manage Coconut Milk Separation: Use full-fat coconut milk at room temperature and stir gently to prevent curdling, ensuring a smooth, creamy sauce without unwanted texture breaks.
- Customize Dietary Needs: Swap salmon for tofu or chickpeas for vegetarian versions, or use cauliflower rice instead of traditional rice to create low-carb and gluten-free alternatives that maintain the dish’s rich, complex flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 16 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg