Description
A vibrant and comforting coconut salmon curry that blends rich coconut milk with aromatic spices and fresh salmon for a quick weeknight meal.
Ingredients
- 1 can (14 oz) coconut milk (full-fat or light)
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons red curry paste (or to taste)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lime juice
- 1 tablespoon soy sauce or tamari
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Fresh cilantro leaves (optional)
- Lime wedges (optional)
- Sliced red chili or jalapeño (optional)
Instructions
- Season the salmon fillets with salt and pepper on both sides. In a large skillet, heat olive oil over medium heat. Cook the salmon fillets for 4-5 minutes per side until cooked through. Remove the salmon and flake it into chunks.
- In the same pan, add coconut oil over medium heat. Sauté the onion for 2-3 minutes until translucent. Add garlic and ginger, cooking for another minute.
- Stir in the red curry paste, turmeric, cumin, coriander, and cinnamon, then cook for 1-2 minutes until fragrant.
- Pour in the coconut milk, soy sauce, lime juice, salt, and pepper. Bring the mixture to a simmer for about 5-7 minutes, allowing the flavors to meld.
- Fold the flaked salmon into the sauce and let it simmer for another 2-3 minutes.
- Serve over rice or with naan. Garnish with fresh cilantro, lime wedges, and chili if desired.
Notes
For a creamier consistency, opt for full-fat coconut milk. Adjust the amount of red curry paste based on your spice preference.