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Coconut Salmon Curry

Coconut Salmon Curry is a tropical delight that brings together tender salmon fillets and creamy coconut milk, infused with aromatic ginger and garlic. This quick and easy recipe can be on your table in just 30 minutes, making it perfect for weeknight dinners or impressing guests. With vibrant bell peppers adding both color and crunch, serve this curry over rice or noodles for a satisfying meal that transports your taste buds to paradise.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1-inch piece fresh ginger, grated
  • 3 garlic cloves, minced
  • 2 tbsp red curry paste
  • 1 cup low-sodium vegetable broth
  • 1 cup bell peppers, chopped (mix of red and yellow)
  • Juice of 1 lime

Instructions

  1. Prep your ingredients: Chop bell peppers, mince garlic and ginger.
  2. In a large skillet over medium heat, add vegetable broth and sauté minced garlic and ginger for about 1 minute until fragrant.
  3. Stir in red curry paste; cook for an additional 2 minutes until bubbling.
  4. Slowly pour in coconut milk while stirring to create a smooth sauce; let it simmer for about 5 minutes.
  5. Gently add salmon fillets, skin side down; cover and simmer for 8-10 minutes until cooked through.
  6. Add bell peppers and squeeze lime juice over the top; cook for another 3 minutes until the peppers are tender yet vibrant.
  • Author: Adriana
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 salmon fillet with sauce (approx. 200g)
  • Calories: 420
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 26g
  • Saturated Fat: 21g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 36g
  • Cholesterol: 95mg

Keywords: - For added flavor, consider searing the salmon first before adding it to the sauce. - Swap salmon with other fish like tilapia or shrimp based on your preference. - Customize your curry by adding vegetables such as snap peas or spinach.