Description
Learn how to make a delicious Creamy Coconut Salmon Curry that’s bursting with flavor! This recipe is perfect for a flavorful and easy weeknight dinner.
Ingredients
- 1 pound (454 g) salmon fillets (450 grams)
- 1 tablespoon (15 ml) vegetable oil (15 milliliters)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) fresh ginger, grated (15 grams)
- 1 tablespoon (15 ml) curry powder (8 grams)
- 1 teaspoon (5 ml) ground turmeric (2 grams)
- 1 can coconut milk (400 milliliters)
- 1 cup (240 ml) diced tomatoes (240 milliliters)
- 1 tablespoon (15 ml) soy sauce (15 milliliters)
- Salt to taste
- Black pepper to taste
- 1 red bell pepper, sliced
- 1 green chili, sliced (optional)
- 1 tablespoon (15 ml) lime juice (15 milliliters)
- Fresh cilantro leaves for garnish
Instructions
- Pat the salmon fillets dry with paper towels and season with salt and pepper.
- Heat the vegetable oil in a large pan over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for 1 minute.
- Add the curry powder and ground turmeric, stir for 30 seconds until fragrant.
- Pour in the coconut milk and diced tomatoes, stir to combine.
- Add the fish sauce and bring the mixture to a simmer.
- Season the curry with salt and black pepper to taste.
- Add the sliced red bell pepper and green chili, if using.
- Gently place the salmon fillets into the curry, skin-side down.
- Cover the pan and let the salmon cook for about 10-12 minutes, or until cooked through.
- Drizzle the lime juice over the curry before serving.
- Garnish with fresh cilantro leaves.
- Serve warm with your choice of rice or naan.
Notes
- Add extra green chilies for a spicier flavor.
- Cook salmon skin-side down for a juicy and tasty result.
- Adjust salt and pepper to taste for a perfectly seasoned dish.
