Description
A delicious and creamy Coconut Salmon Curry that is easy to make and packed with flavor.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 pound salmon fillets, cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 cup spinach leaves
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the curry powder and ground turmeric, stirring to coat the onions evenly. Cook for another minute.
- Pour in the coconut milk and vegetable broth, followed by the fish sauce and brown sugar. Stir well to combine.
- Bring the mixture to a gentle simmer, then add the salmon pieces and cherry tomatoes. Cook for about 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Stir in the spinach leaves and cook for an additional 2 minutes until wilted. Season with salt and pepper to taste.
- Serve the curry hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a spicier kick, add a chopped jalapeño or a pinch of red pepper flakes when sautéing the onions.
- To make it a complete meal, serve the curry over cooked rice or quinoa for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg