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

Scale

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)

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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.