Description
Spicy coconut salmon curry brings tropical flavors to your dinner table with rich, creamy depths of Southeast Asian cuisine. Succulent salmon pieces nestle in aromatic coconut milk, promising a bold and satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 4 salmon fillets (about 1 ½ lbs or 700g), skin removed and cut into chunks
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon garam masala
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon honey or maple syrup (optional, for slight sweetness)
Liquid and Supporting Ingredients:
- 1 tablespoon oil (coconut or vegetable)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (14 ounces/400 milliliters) coconut milk
- ½ cup (120 milliliters) diced tomatoes (or 1 fresh tomato, chopped)
- ½ cup (120 milliliters) vegetable or fish broth
- 1 tablespoon tomato paste
- 1 tablespoon fresh lime juice
- ½ cup (75 grams) frozen peas or spinach (optional, for extra veggies)
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare a flavor foundation by sautéing finely chopped onions in hot oil until they become translucent and soft, creating a fragrant base for the curry.
- Introduce aromatic spices like cumin, coriander, turmeric, paprika, and garam masala into the pan, stirring quickly to release their intense flavors and prevent burning.
- Create a rich sauce by incorporating diced tomatoes, tomato paste, and broth, allowing the mixture to simmer and develop depth of flavor for several minutes.
- Blend in creamy coconut milk and a touch of honey, stirring thoroughly to create a smooth, luxurious sauce that will coat the salmon beautifully.
- Carefully nestle salmon chunks into the simmering sauce, ensuring each piece is partially submerged and will cook gently without breaking apart.
- Cover the pan and reduce heat, allowing the salmon to poach delicately in the aromatic curry sauce until it becomes tender and easily flakes with a fork.
- Brighten the dish by stirring in fresh lime juice and optional green elements like peas or spinach, which will add color and additional nutrition.
- Taste and adjust seasoning, ensuring a perfect balance of spices and saltiness.
- Finish the curry by garnishing with fresh cilantro leaves and serving alongside steamed rice or warm naan bread to soak up the delicious sauce.
Notes
- Choose firm, fresh salmon with bright color and minimal fishy smell for the best flavor and texture.
- Pat salmon dry before adding to curry to prevent excess moisture and ensure proper cooking.
- Adjust spice levels by reducing or increasing quantities of garam masala and paprika according to personal heat preference.
- For dairy-free option, replace honey with maple syrup or agave nectar for similar sweetness balance.
- Quickly sear salmon separately for crispy exterior before adding to sauce if desiring more textural contrast.
- Swap salmon with firm white fish like halibut or cod for alternative protein options.
- Use frozen peas directly from freezer to quickly cool down curry and prevent overcooking salmon.
- Fresh lime juice adds bright acidity that cuts through rich coconut and balances overall curry flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg