Coconut Salmon Curry

Coconut Salmon Curry is a rich, creamy, and flavorful dish that brings together the delicate taste of salmon with the warmth of aromatic spices and coconut milk. This dish is easy to prepare, packed with nutrients, and perfect for a comforting yet healthy meal. Serve it with rice or naan for a satisfying dinner.

Why You’ll Love This Recipe

• Quick and easy – Ready in under 30 minutes, perfect for weeknights.
• Rich and creamy – The coconut milk creates a velvety, flavorful sauce.
• Nutritious and healthy – Packed with omega-3s from salmon and antioxidants from spices.
• Customizable – Adjust the spice level and add your favorite veggies.
• Perfect with rice or bread – A complete, hearty meal in one dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skin on or off)
• Coconut milk
• Onion
• Garlic
• Ginger
• Tomatoes (diced or puréed)
• Curry powder
• Turmeric
• Cumin
• Paprika
• Red chili flakes (optional, for spice)
• Fresh cilantro (for garnish)
• Lemon or lime juice
• Salt and pepper
• Olive oil or coconut oil

Directions

this recipe

1. Heat oil in a large pan over medium heat. Add the chopped onion and sauté until soft.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the diced tomatoes, curry powder, turmeric, cumin, paprika, salt, and pepper. Cook for 3-4 minutes until the tomatoes break down.
4. Pour in the coconut milk, stirring well to combine. Simmer for 5 minutes.
5. Add the salmon fillets to the sauce, cover, and let cook for 6-8 minutes, or until the salmon is tender and flaky.
6. Squeeze fresh lemon or lime juice over the curry and garnish with chopped cilantro.
7. Serve hot with rice or naan.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Spicier Version – Add extra red chili flakes or fresh green chilies.
• Vegetable Boost – Add bell peppers, spinach, or peas for extra nutrition.
• Creamier Texture – Stir in a bit of heavy cream or extra coconut milk.
• Grilled Salmon – Grill the salmon separately and serve it with the coconut curry sauce.
• Lighter Option – Use light coconut milk for a lower-calorie version.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Store in a sealed container for up to 2 months. Thaw in the fridge before reheating.
• Reheating: Warm gently on the stovetop over low heat or microwave in short intervals until heated through.

FAQs

Can I use frozen salmon?

Yes, just thaw it completely before cooking.

Can I make this dairy-free?

Yes, this recipe is naturally dairy-free thanks to the coconut milk.

What can I serve with this curry?

It pairs well with steamed rice, quinoa, or naan bread.

Can I use canned tomatoes instead of fresh?

Yes, canned diced or crushed tomatoes work perfectly.

How do I make the sauce thicker?

Let it simmer longer, or stir in a bit of cornstarch mixed with water.

Can I use another type of fish?

Yes, cod, tilapia, or shrimp would also work well in this curry.

What’s the best way to prevent salmon from overcooking?

Simmer gently and check for doneness after 6 minutes—it should be flaky but not dry.

Can I meal prep this recipe?

Yes! Make the sauce ahead of time and store it separately, then cook the salmon fresh before serving.

What’s the best way to add more protein?

Serve with lentils, chickpeas, or tofu for an extra protein boost.

Can I use curry paste instead of powder?

Yes, replace curry powder with 1-2 tablespoons of curry paste for a deeper flavor.

Conclusion

Coconut Salmon Curry is an easy, delicious, and nourishing meal that comes together quickly. The combination of creamy coconut, tender salmon, and warm spices makes this dish a perfect balance of comfort and flavor. Try it today for a wholesome, restaurant-quality meal at home!

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