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Coconut Salmon Curry

5 min
Prep Time
20 min
Cook Time
25 min
Total Time
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Coconut Salmon Curry

5 min
Prep Time
20 min
Cook Time
25 min
Total Time

This coconut salmon curry is quick and easy enough to throw together on a weeknight and tastes even better as leftovers the next day. Not to mention it’s a great source of protein and omega-3 too!

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Ingredients (2 servings)

MetricImperial
300g skinless salmon
1 onion
3 cloves garlic
2 tbsp red curry paste
400ml coconut milk
-Salt, to taste
-Pepper, to taste
-Lime wedges, to serve
-Cilantro, for garnish
  1. Mince garlic and chop onion.
  2. Heat up a nonstick skillet over medium heat. Place salmon fillets in the skillet and season generously with salt and pepper. Cook for 4-5 minutes on each side or until golden brown. Remove from skillet and set aside. Leave about 1 tsp of the rendered salmon oil in the skillet and discard the rest.
  3. Add garlic and onion and cook over medium heat for 5 minutes.
  4. Add red curry paste and cook for 3 minutes, stirring constantly.
  5. Reduce the heat to low and add coconut milk. Let mixture come to a simmer, then add salmon fillets back to skillet.
  6. Cover and let simmer gently for 10 minutes or until salmon is cooked to your liking.
  7. Garnish with cilantro and serve with lime wedges. Enjoy!
Notes
  • Serve this coconut salmon curry with some steamed basmati rice and a side of steamed vegetables for a balanced meal.
  • Leftovers may be kept in an airtight container in the fridge for up to 3 days.
  • Feel free to add some chili powder in step 4 if you want a spicy kick.
  • No additional cooking oil is needed for this recipe as salmon is naturally fatty and will release quite a bit of oil when cooking.