Preview
Coconut Salmon Curry
5 min
Prep Time20 min
Cook Time25 min
Total TimeThis 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!
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
- Mince garlic and chop onion.
- 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.
- Add garlic and onion and cook over medium heat for 5 minutes.
- Add red curry paste and cook for 3 minutes, stirring constantly.
- Reduce the heat to low and add coconut milk. Let mixture come to a simmer, then add salmon fillets back to skillet.
- Cover and let simmer gently for 10 minutes or until salmon is cooked to your liking.
- 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.
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