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Salmon Coconut Curry

A quick and easy one-pan salmon coconut curry packed with flavor, creamy coconut milk, and vibrant veggies, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 fillets salmon fillets, cut into chunks Use fresh or thawed salmon.
  • 1 can coconut milk 14 oz can.
  • 2 tablespoons red curry paste Adjust to taste.
  • 1 tablespoon fish sauce Can substitute with soy sauce.
  • 1 tablespoon sugar Balances flavors.
  • 1 cup chicken or vegetable broth Use low-sodium for a healthier option.
  • 1 tablespoon vegetable oil For sautéing.
  • 2 cloves garlic, minced Freshly minced for best flavor.
  • 1 inch ginger, grated Provides a fresh zing.
  • 1 red bell pepper sliced Can substitute with other veggies.
  • 1 cup spinach leaves Fresh leaves, add last.
For Serving
  • 1 cup cooked jasmine rice To serve with the curry.
  • Fresh basil or cilantro for garnish Adds color and fragrance.

Method
 

Preparation
  1. Heat vegetable oil in a pan over medium heat.
  2. Add minced garlic and grated ginger; sauté for 1-2 minutes until fragrant.
  3. Stir in red curry paste and cook for another minute.
Cooking
  1. Add coconut milk, broth, fish sauce, and sugar. Bring to a simmer.
  2. Gently add salmon chunks and red bell pepper; cook for 5-7 minutes until salmon is cooked through.
  3. Stir in spinach leaves and cook until wilted.
Serving
  1. Serve over cooked jasmine rice, garnished with fresh basil or cilantro.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Curry can be frozen for about 2 months. Reheat gently before serving.