Print

Salmon Coconut Milk Curry Recipe

Salmon Coconut Milk Curry Recipe
Print Recipe

4.9 from 29 reviews

This flavorful Salmon Coconut Milk Curry is a Thai-inspired dish that combines tender chunks of salmon with a creamy coconut sauce infused with red curry and aromatic spices. Served over jasmine rice, this dish is a perfect balance of savory, spicy, and creamy flavors.

Ingredients

Units Scale

Salmon Coconut Milk Curry:

  • 1 1/2 pounds skinless salmon fillets (cut into chunks)
  • 1 tablespoon coconut oil
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 2 tablespoons red curry paste
  • 1 teaspoon ground turmeric
  • 1 (14 oz) can full-fat coconut milk
  • 1/2 cup fish stock or water
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar
  • 1 red bell pepper (sliced)
  • 2 cups baby spinach
  • fresh cilantro (for garnish)
  • cooked jasmine rice (for serving)
  • salt and pepper to taste

Instructions

  1. Prepare the Curry: Heat coconut oil in a large skillet or saucepan over medium heat. Add diced onion and sauté until translucent. Stir in garlic, ginger, red curry paste, and turmeric.
  2. Add Coconut Milk: Pour in coconut milk and fish stock. Stir in fish sauce, lime juice, and brown sugar. Simmer for 5 minutes.
  3. Cook Salmon: Add bell pepper and simmer. Gently add salmon, cover, and simmer until cooked through.
  4. Finish the Dish: Stir in spinach until wilted. Adjust seasoning with salt and lime juice. Serve over jasmine rice, garnished with cilantro.

Notes

  • You can substitute salmon with another firm white fish like cod or halibut.
  • For a spicier curry, add sliced fresh chili or extra curry paste.
  • Use light coconut milk for a lighter version.

Nutrition

Find it online: https://easy-tapas-recipes.com/salmon-coconut-milk-curry-recipe/