Description
This flavorful and aromatic salmon curry recipe is a delightful fusion of tender salmon chunks, creamy coconut milk, and fragrant spices. Perfect for a cozy dinner at home!
Ingredients
Scale
Salmon Curry:
- 1 pound salmon fillets (skinless, cut into chunks)
- 1 tablespoon vegetable oil
- 2 garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons mild curry paste (or curry powder)
- 1 can coconut milk (13.5 ounces)
- 1 cup cherry tomatoes (halved)
- 1 cup baby spinach leaves
- ½ teaspoon sea salt
- Juice of 1 lime
Instructions
- Prepare Salmon: Pat the salmon chunks dry and season lightly with a pinch of sea salt. Set aside.
- Sauté Aromatics: Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
- Add Curry Paste: Stir in the curry paste and cook for another 1-2 minutes, allowing the spices to release their aroma.
- Simmer with Coconut Milk: Pour in the coconut milk and stir to combine with the curry paste. Simmer gently for 5 minutes.
- Cook Salmon Curry: Carefully add the salmon chunks to the sauce, followed by the cherry tomatoes and baby spinach. Simmer for 5-7 minutes or until the salmon is cooked through and the spinach has wilted.
- Finish and Serve: Squeeze the lime juice over the curry and stir. Taste and adjust seasoning as needed. Serve the salmon curry warm over steamed rice or alongside naan bread. Garnish with fresh cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: salmon curry, curry recipe, coconut milk curry
