Go Back
–+ servings

Salmon Coconut Curry

A rich and flavorful salmon curry cooked in creamy coconut milk with aromatic spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Curry Base
  • 1 tablespoon coconut oil for sautéing
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 tablespoon red curry paste adjust to taste
  • 1 can coconut milk full-fat for creaminess
  • 1 cup vegetable broth or fish stock
  • 1 tablespoon soy sauce or tamari for gluten-free
Salmon and Vegetables
  • 1 pound salmon fillets skinless, cut into chunks
  • 1 cup bell pepper sliced, any color
  • 1 cup zucchini sliced
  • 1 cup snap peas trimmed
  • 1 tablespoon lime juice freshly squeezed
  • 2 tablespoons fresh cilantro chopped for garnish

Method
 

Prepare the Curry Base
  1. Heat coconut oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Add red curry paste and stir well to combine, cooking for 2 minutes.
  4. Pour in coconut milk and vegetable broth, bringing the mixture to a simmer.
  5. Add soy sauce and stir to incorporate.
Cook the Salmon and Vegetables
  1. Add salmon chunks, bell pepper, zucchini, and snap peas to the skillet.
  2. Cover and simmer for 10-15 minutes, or until the salmon is cooked through and the vegetables are tender.
  3. Stir in lime juice and adjust seasoning if necessary.
  4. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 20gFiber: 4gSugar: 3g

Notes

Serve with steamed jasmine rice or quinoa for a complete meal.

Tried this recipe?

Let us know how it was!