Salmon Coconut Curry
Salmon Coconut Curry is a vibrant and aromatic dish that harmoniously blends tender salmon with a luscious coconut milk sauce, enriched with spicy red curry and fresh vegetables. Perfect for cozy evenings or special occasions, this easy-to-make curry provides an explosion of flavors in every bite. Serve it over rice or quinoa for a truly satisfying meal that warms the soul.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Southeast Asian
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- Juice of 1 lime
- 1 bell pepper, chopped (any color)
- 2 cups fresh spinach
Instructions
- Prepare ingredients: Chop bell pepper, mince garlic, and grate ginger.
- Heat oil in a large skillet over medium heat. Sauté garlic and ginger until fragrant.
- Add chopped bell pepper; cook for about 5 minutes until tender-crisp.
- Stir in red curry paste and coconut milk; bring to a simmer.
- Gently place salmon fillets into the sauce. Cover and cook for approximately 8 minutes or until salmon flakes easily.
- Add spinach and lime juice just before serving; allow spinach to wilt slightly. Serve hot over rice or quinoa.
Nutrition
- Serving Size: 1 salmon fillet with sauce (180g)
- Calories: 410
- Sugar: 2g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 75mg
Find it online: https://carmenrecipes.com/salmon-coconut-curry/