Salmon Coconut Curry Recipe is a delightful dish that combines the richness of salmon with the creamy goodness of coconut milk and vibrant Thai flavors. This recipe is not only simple to prepare but also versatile; you can easily customize it based on your preferences or what ingredients you have on hand. Perfect for busy weeknights or a cozy weekend dinner, this curry is sure to impress.
Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 30 grams
Carbohydrates: 18 grams
Fat: 30 grams
Fiber: 3 grams
Sugar: 4 grams
Sodium: 600 mg
Why Make Salmon Coconut Curry Recipe
Salmon Coconut Curry Recipe is not only delicious but also packed with nutrients. Salmon is an excellent source of omega-3 fatty acids, which are beneficial for heart health. The addition of fresh vegetables like broccolini and carrots boosts the fiber and vitamin content, making this dish a well-rounded meal. Plus, the rich and creamy coconut milk adds a luxurious texture while keeping the dish dairy-free, making it a fantastic choice for a variety of diets.
How to Make Salmon Coconut Curry Recipe Step by Step
Ingredients
1 pound fresh salmon, salt & pepper to taste, 1 tablespoon olive oil, 1 tablespoon butter, 1/2 medium onion, chopped, 2 cloves garlic, minced, 2 heaping tablespoons Thai red curry paste, 1/2 teaspoon fish sauce (optional but recommended), 1 (13.5 ounce) can full-fat coconut milk, 1/2 teaspoon brown sugar, 1/2 cup matchstick cut carrots, 1 heaping cup chopped broccolini, 1 teaspoon lime juice, 2 tablespoons torn/chopped fresh basil, 2 tablespoons chopped fresh cilantro
Directions
Cut the salmon into 4 equal pieces. Pat both sides dry with a paper towel and season evenly with salt and pepper. Add olive oil and butter to a skillet and heat it over medium-high heat for a few minutes until hot. Place salmon skin-side down in the skillet. Cook for 5 minutes without moving to allow a crust to form. Flip and cook for an additional 2-3 minutes until the salmon is nearly cooked through. If the fish sticks, give it more time to release naturally. Remove salmon from pan and place on a plate. Optionally, remove the skin before returning it to the pan later. Remove excess oil, leaving about one tablespoon in the skillet. Add the chopped onion and sauté for about 3 minutes until lightly browned. Add minced garlic and Thai red curry paste, cooking for 1 minute to release aromas. Stir in fish sauce, coconut milk, brown sugar, matchstick carrots, and chopped broccolini. Let the mixture gently bubble and simmer for about 5 minutes until vegetables are tender-crisp. Adjust cooking time according to desired vegetable texture. Stir in lime juice. Return the cooked salmon pieces back to the pan to warm through for a couple of minutes. Season to taste with additional salt and pepper if needed. Sprinkle torn basil and chopped cilantro over the curry. Serve immediately, enjoying the rich and balanced flavors.
How to Serve Salmon Coconut Curry Recipe
For a satisfying meal, serve the Salmon Coconut Curry Recipe over a bed of steamed jasmine rice or quinoa to absorb the delicious sauce. Adding a simple side salad with fresh greens and a light vinaigrette can complement the richness of the curry. For an extra crunch, serve with crispy papadums or naan bread to scoop up the dish.
How to Store Salmon Coconut Curry Recipe
To store leftover Salmon Coconut Curry, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. When reheating, gently warm it on the stove over low heat to maintain its creamy texture. For longer storage, you can freeze the curry in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Expert Tips for Cooking Salmon Coconut Curry Recipe
- Use fresh, high-quality salmon for the best flavor and texture.
- Don’t skimp on the fresh herbs; they brighten the dish tremendously.
- Feel free to add additional vegetables like bell peppers or spinach based on your preference.
- For extra heat, include sliced chili or a pinch of cayenne pepper.
- A squeeze of fresh lime juice right before serving will elevate the flavors.
Delicious Variations of Salmon Coconut Curry Recipe
- For a spicy kick, add more Thai red curry paste or fresh chilies to elevate the heat.
- Incorporate chopped spinach or kale for added greens and nutritional benefits.
- Make it citrusy by adding orange or lemon zest along with the lime juice for a refreshing twist.
Conclusion
Salmon Coconut Curry Recipe is a must-try for anyone looking to enjoy a quick, healthy, and flavorful meal. Its creamy texture and vibrant spices create a delightful dining experience that is both satisfying and nutritious. Give it a go, and you’ll understand why this dish is a favorite in many homes!
Salmon Coconut Curry
Ingredients
Main Ingredients
- 1 pound fresh salmon Cut into 4 equal pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 heaping tablespoons Thai red curry paste
- 1/2 teaspoon fish sauce (optional but recommended)
- 1 can full-fat coconut milk (13.5 ounces)
- 1/2 teaspoon brown sugar
- 1/2 cup matchstick cut carrots
- 1 heaping cup chopped broccolini
- 1 teaspoon lime juice
- 2 tablespoons torn/chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- to taste salt & pepper
Instructions
Cooking the Salmon
- Cut the salmon into 4 equal pieces. Pat both sides dry with a paper towel and season evenly with salt and pepper.
- Add olive oil and butter to a skillet and heat over medium-high heat until hot.
- Place salmon skin-side down in the skillet and cook for 5 minutes without moving.
- Flip and cook for an additional 2-3 minutes until the salmon is nearly cooked through. If the fish sticks, allow more time to release.
- Remove salmon from the pan and place on a plate. Optionally, remove skin before returning to the pan later.
- Remove excess oil, leaving about one tablespoon in the skillet.
Making the Curry
- Add the chopped onion to the skillet and sauté for about 3 minutes until lightly browned.
- Add minced garlic and Thai red curry paste, cooking for 1 minute to release aromas.
- Stir in fish sauce, coconut milk, brown sugar, matchstick carrots, and chopped broccolini.
- Let the mixture bubble and simmer for about 5 minutes until vegetables are tender-crisp.
- Stir in lime juice and return the cooked salmon pieces to the pan to warm through for a couple of minutes.
- Season to taste with additional salt and pepper if needed.
- Sprinkle torn basil and chopped cilantro over the curry and serve immediately.
