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–+ servings
Coconut Salmon Curry

Quick and Creamy Coconut Salmon Curry Dinner Under 30 Minutes

This Coconut Salmon Curry is a delightful blend of spices and coconut milk, perfect for a quick and creamy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 4 fillets Salmon Opt for skinless for easy eating.
  • 1 tablespoon Demerara sugar Brown sugar can be used as a substitute.
  • 2 tablespoon Curry powder Adjust according to your spice preference.
  • 1 teaspoon Ground ginger Fresh ginger can be used for more vibrant flavors.
  • 1 teaspoon Garlic powder Fresh garlic is a great alternative.
  • 2 cloves Garlic Minced.
  • 2 tablespoon Thai red curry paste Increase for more heat.
  • 1 can Coconut milk Light coconut milk is a low-fat option.
  • 2 tablespoon Soy sauce Swap with tamari for gluten-free.
  • 1 tablespoon Lime juice Fresh is best.
  • 2 cups Fresh spinach Can be replaced with other greens.
  • ¼ cup Fresh basil For garnish.
  • ¼ cup Fresh coriander Diced for garnish.

Equipment

  • Baking Sheet
  • skillet
  • Small bowl
  • Food Thermometer

Method
 

Step-by-Step Instructions for Coconut Salmon Curry
  1. In a small bowl, mix together demerara sugar, curry powder, garlic powder, ground ginger, and a pinch of salt. Add about a teaspoon of water to create a thick paste to coat the salmon.
  2. Preheat the oven to 375°F (190°C). Coat the salmon with the spice paste and place on a baking sheet. Bake for about 6 minutes until opaque.
  3. In a large skillet, heat olive oil over medium heat. Sauté minced garlic and ginger until fragrant. Add sugar and Thai red curry paste, stirring for about 3 minutes.
  4. Pour in the coconut milk, stirring gently. Simmer for about 2 minutes, adjust seasoning if needed.
  5. Add fresh spinach and wilt for 1 minute, then place baked salmon into the sauce and cook for an additional 5-8 minutes, until salmon is cooked through.
  6. Serve the curry over rice, garnished with fresh basil and coriander.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Ensure the salmon is completely thawed for even cooking. Adjust the spice level as needed.

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