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Coconut Salmon Curry

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian, Thai-inspired

Description

This rich and creamy salmon curry is packed with flavors from coconut milk, fragrant spices, and tender salmon. It’s a quick, healthy meal that pairs perfectly with rice or naan.

Ingredients

Units Scale

  • 4 salmon fillets (about 1 1/2 lbs or 700g), skin removed and cut into chunks
  • 1 tablespoon oil (coconut or vegetable)
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt (adjust to taste)
  • 1 can (14oz/400ml) coconut milk
  • 1/2 cup (120ml) diced tomatoes (or 1 fresh tomato, chopped)
  • 1/2 cup (120ml) vegetable or fish broth
  • 1 tablespoon tomato paste
  • 1 teaspoon honey or maple syrup (optional, for slight sweetness)
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1/2 cup (75g) frozen peas or spinach (optional, for extra veggies)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Sauté aromatics: Heat oil in a pan over medium heat. Add the chopped onion and sauté until soft (about 3 minutes). Stir in garlic and ginger, cooking for another minute.
  2. Add spices: Stir in cumin, coriander, turmeric, paprika, garam masala, and salt. Cook for 30 seconds until fragrant.
  3. Build the sauce: Pour in the diced tomatoes, tomato paste, and broth. Stir well and let simmer for 5 minutes.
  4. Add coconut milk: Stir in the coconut milk and honey (if using). Simmer for another 5 minutes.
  5. Cook salmon: Gently add salmon chunks to the sauce, cover, and let cook for 5–7 minutes on low heat until the salmon is flaky and cooked through.
  6. Final touches: Stir in lime juice and optional peas/spinach. Adjust seasoning if needed.
  7. Serve: Garnish with fresh cilantro and serve with steamed rice or naan.

Notes

  • Swap salmon for shrimp or firm tofu for a different protein option.
  • Use light coconut milk for a lower-calorie version.
  • Add a whole chili while simmering for extra heat.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Find it online: https://recipe.ukfinda.com/coconut-salmon-curry.htm