Description
A home-run recipe. This coconut curry salmon recipe is sweet, savoury and a little spicy. A great recipe for all those “on the fence,” about salmon!
Ingredients
Scale
- 1½ lbs. salmon fillet (skin-off)
- 1½ cups unsweetened coconut milk
- 1 tablespoon grated ginger
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce
- 3 tablespoon red curry paste
- ½ lime, juiced
- 2 cups chopped spinach
- pepper, to taste
- rice
Instructions
- Step: In a large saucepan over medium heat, whisk together coconut milk, ginger, brown sugar, fish sauce, red curry paste, spinach, and lime juice.
- Step: Let mixture simmer for 30 minutes.
- Step: While the curry is simmering begin to prepare the salmon. Cut the salmon into roughly 1 inch chunks. If your salmon has the skin-on, remove before cooking. Place aside.
- Step: Begin preparing rice if you are going to eat the curry right away. Cook desired amount, and follow directions on the package.
- Step: Once the sauce has simmered for 30 minutes, place the chunked salmon in the sauce and place a lid over the saucepan, let cook for 5 minutes. Gently turn the salmon to ensure all sides are cooked.
- Step: Serve over rice and top with pepper, to taste. Enjoy!
Notes
Fresh salmon is recommended, but frozen salmon works just as well and is a more affordable option without sacrificing quality.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 11 g
- Sodium: 820 mg
- Fat: 31 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 92 mg
Keywords: coconut curry, salmon curry, salmon recipe, seafood curry