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Ranis

Coconut Salmon Curry: A Delicious Recipe You Must Try!

A delicious and creamy Coconut Salmon Curry that is easy to make and packed with flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
  2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  3. Add the curry powder and ground turmeric, stirring to coat the onions evenly. Cook for another minute.
  4. Pour in the coconut milk and vegetable broth, followed by the fish sauce and brown sugar. Stir well to combine.
  5. 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.
  6. Stir in the spinach leaves and cook for an additional 2 minutes until wilted. Season with salt and pepper to taste.
  7. Serve the curry hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 22gSaturated Fat: 18gPolyunsaturated Fat: 4gCholesterol: 70mgSodium: 600mgFiber: 2gSugar: 5g

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.

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