If you are longing for a dish that bursts with flavor and warmth, this Salmon Curry in Coconut Milk Recipe will be your new go-to comfort meal. Creamy coconut milk gently envelops tender salmon filets in a symphony of golden spices, sweet peppers, and zingy lime, creating a perfectly balanced curry that’s both hearty and refreshing. Every spoonful carries the rich taste of curry powder and turmeric mingling with a subtle heat from chili garlic paste, while fresh spinach adds vibrant color and a nutritious touch. This recipe is not only delicious but surprisingly simple, making it an ideal choice for weeknight dinners or whenever you want to impress without stress.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients sets the foundation for an unforgettable Salmon Curry in Coconut Milk Recipe. Each component plays a vital role—from the silky coconut milk that forms the luscious base, to the spices that bring warmth and depth, and the fresh vegetables that add texture and brightness.
- Salmon (1 ¼ lbs., cut into 5 filets): Choose fresh or thawed salmon for tender, flaky results that soak up the curry flavors beautifully.
- Oil (2 Tbsp., olive or avocado): These oils provide a neutral base ideal for sautéing without overpowering the delicate taste of salmon.
- Sweet onion (½, thinly sliced): Adds gentle sweetness and soft texture to balance the spices.
- Red bell pepper (1, thinly sliced): Brings a pop of color and natural sweetness to the curry.
- Garlic (2 cloves, crushed): Infuses an aromatic punch that elevates the savory depth.
- Ginger paste (½ tsp., or grated ginger): Offers bright, zesty notes that cut through the creamy richness.
- Salt (1 tsp., to taste): Enhances all the flavors harmoniously.
- Curry powder (1 ½ Tbsp.): The star spice blend delivering warmth and complexity.
- Ground turmeric (¼ tsp.): Imparts earthiness and a stunning golden hue.
- Coriander (1 tsp.): Adds citrusy undertones that enliven the dish.
- Coconut sugar (1 Tbsp., optional): Balances spice with a subtle sweetness.
- Chili garlic paste (1 tsp.): A gentle heat that lends a flavorful kick.
- Coconut milk (15 oz. can, full fat): Creates a creamy, rich sauce that melds all ingredients perfectly.
- Lime (1, juice): Fresh lime juice brightens the curry with a refreshing tang.
- Spinach (2 cups, coarsely chopped): Adds a fresh green pop and packed nutrition just before serving.
How to Make Salmon Curry in Coconut Milk Recipe
Step 1: Sear the Salmon
Start by heating 1 tablespoon of oil in a large skillet over medium heat. Place your salmon filets skin-side down and sear for 1-2 minutes per side until they develop a light golden crust. This quick sear locks in the moisture and flavor. Once seared, remove the salmon from the pan and set it aside—don’t worry, it will finish cooking in the curry sauce shortly.
Step 2: Cook the Vegetables
In the same skillet, add the remaining tablespoon of oil and toss in the thinly sliced sweet onion and red bell pepper. Sauté them gently for about 4 to 5 minutes until they soften and start releasing their natural sweetness. Then stir in the crushed garlic and ginger paste and cook for another minute. The aroma at this stage is truly inviting, building a flavorful base for the curry.
Step 3: Prepare the Spice Mix
While the vegetables cook, whisk together the salt, curry powder, ground turmeric, coriander, and coconut sugar (if you’re using it) in a separate small bowl. This spice blend is the heart of the Salmon Curry in Coconut Milk Recipe and brings depth and complexity to the sauce.
Step 4: Combine and Simmer
Add the spice mix, chili garlic paste, coconut milk, and fresh lime juice directly into the skillet with the sautéed vegetables. Stir everything together and bring the sauce to a gentle boil. Lower the heat to simmer and nestle the seared salmon filets back into the skillet, making sure they are partially covered by the luscious sauce. Cover with a lid and cook for about 10-12 minutes until the salmon is thoroughly cooked and tender. Just before serving, stir in the chopped spinach; it wilts quickly and adds that lovely burst of green.
Step 5: Serve and Enjoy
Your Salmon Curry in Coconut Milk Recipe is now ready to be enjoyed! Spoon it generously over steamed rice or a low-carb cauliflower rice, and appreciate every creamy, spicy, citrusy bite.
How to Serve Salmon Curry in Coconut Milk Recipe
Garnishes
To take your Salmon Curry in Coconut Milk Recipe to the next level, garnish with some freshly chopped cilantro or finely sliced green chilies for a bit of fresh herbal brightness. A few toasted coconut flakes can add wonderful texture and a subtle nutty sweetness that complements the curry beautifully.
Side Dishes
Serve this curry alongside fluffy basmati or jasmine rice to soak up every drop of the divine sauce. For a low-carb option, cauliflower rice is perfect. You could also offer warm naan bread or steamed vegetables like broccoli and green beans to balance the meal with different textures and flavors.
Creative Ways to Present
For a party or special occasion, serve the Salmon Curry in Coconut Milk Recipe in individual coconut bowls or colorful ceramic dishes. Layer the rice on the bottom and ladle the curry on top for a vibrant and inviting presentation. Adding a wedge of lime and a sprinkle of chilies makes each portion pop visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Store leftover Salmon Curry in Coconut Milk Recipe in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even tastier the next day. Be sure to cool it to room temperature before refrigerating to keep the sauce and fish fresh.
Freezing
This curry freezes well if you want to prep meals in advance. Place it in a freezer-safe container, leaving some space for expansion, and freeze for up to 2 months. When ready, thaw overnight in the refrigerator before reheating gently to maintain the delicate texture of the salmon.
Reheating
Reheat the curry gently over low medium heat on the stove to prevent the salmon from drying out. Stir occasionally to warm the sauce evenly. Adding a splash of coconut milk or water can help loosen the sauce if it thickens too much during storage.
FAQs
Can I use frozen salmon for this Salmon Curry in Coconut Milk Recipe?
Absolutely! Just thaw the salmon completely and pat it dry before searing. Frozen salmon works perfectly well and makes this recipe even more convenient for busy days.
Is this curry spicy?
This recipe offers a moderate level of spice from the chili garlic paste, which adds gentle warmth without overwhelming the dish. You can adjust the amount to suit your taste or add fresh chilies for extra heat.
Can I substitute the coconut milk for a lighter option?
While full-fat coconut milk provides the best creaminess and richness, you can use light coconut milk for a lower-fat version. The curry might be a bit thinner but will still taste delicious.
What other fish can I use instead of salmon?
Firm, flaky fish like cod, halibut, or mahi-mahi can be great alternatives. Just adjust cooking times as needed depending on the thickness of the fillets.
Can I make this curry vegan or vegetarian?
Yes! Replace the salmon with hearty vegetables like cauliflower florets, chickpeas, or tofu. The rest of the Salmon Curry in Coconut Milk Recipe works wonderfully as a flavorful vegan curry.
Final Thoughts
There is something undeniably comforting and exciting about the Salmon Curry in Coconut Milk Recipe that makes you want to come back for seconds every time. With its harmonious blend of warm spices, creamy coconut goodness, and tender fish, this dish is a delightful way to brighten up any meal. I hope you give it a try soon and discover just how easy and rewarding it is to make a restaurant-quality curry right in your own kitchen. Happy cooking!
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Salmon Curry in Coconut Milk Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Description
This Salmon Curry in Coconut Milk is a flavorful and comforting dish that combines tender seared salmon with a rich and aromatic coconut curry sauce. Infused with spices like curry powder, turmeric, and coriander, and brightened with lime juice and fresh spinach, this easy-to-make recipe comes together quickly for a satisfying meal perfect for any weeknight.
Ingredients
Salmon
- 1 ¼ lbs. salmon (cut into 5 filets)
- 2 Tbsp. oil (olive or avocado), divided
Vegetables & Aromatics
- ½ sweet onion (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 2 cloves garlic (crushed)
- ½ tsp. ginger paste (or grated ginger)
Spices & Seasonings
- 1 tsp. salt (to taste)
- 1 ½ Tbsp. curry powder
- ¼ tsp. ground turmeric
- 1 tsp. coriander
- 1 Tbsp. coconut sugar (or brown sugar, optional)
- 1 tsp. chili garlic paste
Liquids & Add-ins
- 15 oz. can coconut milk (full fat)
- 1 lime (juice)
- 2 cups spinach (coarsely chopped)
Instructions
- Sear Salmon: In a large skillet or saucepan over medium heat, add 1 tablespoon of oil and place the salmon filets in the pan. Sear the salmon for 1-2 minutes per side until it develops a golden crust. Once seared, remove the salmon from the skillet and set aside.
- Cook Veggies: Add the remaining tablespoon of oil to the skillet along with the thinly sliced onion and red bell pepper. Sauté the vegetables for 4-5 minutes or until they become tender and aromatic. Stir in the crushed garlic and ginger paste and sauté for another minute to release their flavors.
- Make the Spice Mix: In a small bowl, whisk together the salt, curry powder, ground turmeric, coriander, and optional coconut sugar or brown sugar. This spice mix will add depth and warmth to the curry.
- Bring it Together: Add the prepared spice mix, chili garlic paste, full-fat coconut milk, and lime juice to the skillet with the sautéed vegetables. Stir everything together well and bring the sauce to a boil. Once boiling, reduce the heat to a simmer. Place the seared salmon filets back into the skillet, cover with a lid, and let cook for 10-12 minutes or until the salmon is cooked through and flakey. Just before serving, stir in the coarsely chopped spinach to wilt it slightly.
- Serve: Serve the salmon curry hot over steamed rice or cauliflower rice. Garnish with fresh cilantro if desired and enjoy a deliciously rich and spicy meal.
Notes
- For a spicier curry, increase the amount of chili garlic paste to taste.
- Using full-fat coconut milk adds creaminess and rich flavor; light coconut milk can be used but will be less creamy.
- To keep this recipe low-carb, serve with cauliflower rice instead of regular rice.
- Fresh cilantro or chopped green onions make great garnishes if you want an extra pop of freshness.
- Be careful not to overcook the salmon during the final simmer to keep it moist and tender.
