Coconut Salmon Curry is a delightful and vibrant dish that blends the richness of coconut milk with the tender, flaky texture of salmon, all infused with a tantalizing mix of spices. This dish offers a perfect balance of creamy, comforting flavors and vibrant, aromatic spices, making it a nutritious and satisfying meal for any occasion. The dish comes together effortlessly and is ready in less than 30 minutes, making it an ideal choice for busy weeknights or even for meal prepping. Serve it alongside fluffy rice or warm naan to complete the experience.
Why You’ll Love This Recipe
- Quick and easy: Ready in just 30 minutes, making it perfect for those who want a quick yet delicious meal.
- Creamy and flavorful: The coconut milk provides a luscious, velvety texture, while the spices infuse deep, aromatic flavors.
- Packed with nutrients: Salmon is rich in omega-3 fatty acids, while the spices offer antioxidants and anti-inflammatory benefits.
- Highly customizable: You can easily adjust the heat, add your favorite vegetables, or swap proteins.
- Perfect pairing: Serve it with rice, quinoa, or naan for a hearty, filling meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets (skin on or off)
- Coconut milk
- Onion, finely chopped
- Garlic, minced
- Ginger, grated or minced
- Tomatoes (diced or puréed)
- Curry powder
- Turmeric
- Cumin
- Paprika
- Red chili flakes (optional, for spice)
- Fresh cilantro (for garnish)
- Lemon or lime juice
- Salt and pepper
- Olive oil or coconut oil
Directions
- Heat the oil: Begin by heating olive oil or coconut oil in a large pan over medium heat. Once hot, add the chopped onion and sauté for about 3 minutes, or until softened and slightly golden.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another minute until the mixture becomes fragrant.
- Build the base sauce: Add the diced tomatoes, curry powder, turmeric, cumin, paprika, salt, and pepper to the pan. Let the mixture cook for about 3–4 minutes, allowing the tomatoes to soften and break down, infusing the sauce with flavor.
- Incorporate coconut milk: Pour in the coconut milk and stir well to combine. Allow the sauce to simmer gently for around 5 minutes, letting the flavors meld together.
- Cook the salmon: Add the salmon fillets into the sauce. Cover the pan and let the salmon cook for 6–8 minutes, or until it is tender and flakes easily with a fork.
- Add final touches: Once the salmon is cooked through, squeeze fresh lemon or lime juice over the curry for an added burst of freshness. Garnish with chopped cilantro to add a vibrant touch.
- Serve: Serve the coconut salmon curry hot with steamed rice or warm naan bread to soak up the delicious sauce.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicier Version: For those who love heat, add extra red chili flakes or fresh green chilies for an additional kick.
- Vegetable Boost: Add in extra veggies like bell peppers, spinach, or peas for a more nutritious dish.
- Extra Creamy: Stir in a splash of heavy cream or more coconut milk for an even richer and creamier texture.
- Grilled Salmon: If you prefer, grill the salmon separately and then serve it with the coconut curry sauce on top.
- Lighter Version: Opt for light coconut milk for a lower-calorie dish that still retains the rich coconut flavor.
Storage/Reheating
- Storage: Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can also freeze the curry for up to 2 months. When reheating, thaw in the fridge overnight and reheat gently.
- Reheating: Warm leftovers on the stovetop over low heat, stirring occasionally, or microwave in short intervals until thoroughly heated.
Coconut Salmon Curry
Ingredients
- 4 fillets Salmon skin on or off
- 1 can Coconut milk
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 1 inch Ginger, grated
- 2 medium Tomatoes, diced or puréed
- 1 tablespoon Curry powder
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Red chili flakes optional, for spice
- 1/4 cup Fresh cilantro, chopped for garnish
- 1 tablespoon Lemon or lime juice
- 1 tablespoon Olive oil or coconut oil
Instructions
- Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until soft, about 3 minutes.
- Add minced garlic and grated ginger. Cook for another minute until fragrant.
- Stir in the diced tomatoes, curry powder, turmeric, cumin, paprika, salt, and pepper. Cook for 3-4 minutes, until the tomatoes soften.
- Pour in the coconut milk and simmer for about 5 minutes, stirring occasionally.
- Add the salmon fillets to the pan, cover, and cook for 6–8 minutes, or until the salmon is cooked through and flakes easily.
- Squeeze fresh lemon or lime juice over the curry, and garnish with chopped cilantro.
- Serve the curry hot with steamed rice or naan.
Notes
Nutrition
FAQs
Can I use frozen salmon? Yes, frozen salmon works great. Just be sure to thaw it completely before cooking.
Is this recipe dairy-free? Absolutely! Coconut milk is the base of this dish, making it naturally dairy-free.
What side dishes go best with this curry? This curry pairs wonderfully with steamed jasmine rice, quinoa, or warm naan bread. You can also serve it alongside a fresh salad for a lighter option.
Can I use canned tomatoes instead of fresh? Yes, canned diced or crushed tomatoes are a convenient substitute and will work perfectly in this dish.
How do I make the sauce thicker? If you prefer a thicker sauce, let it simmer for a longer period, or you can mix a little cornstarch with water and stir it into the sauce.
Can I use a different type of fish? Yes, cod, tilapia, or even shrimp would make great alternatives to salmon in this curry.
What’s the best way to avoid overcooking the salmon? To ensure the salmon doesn’t become overcooked, simmer it gently and check for doneness after about 6 minutes. The salmon should be opaque and flake easily with a fork.
Can I meal prep this recipe? This dish is ideal for meal prepping. You can prepare the curry base ahead of time and store it separately. Just cook the salmon fresh before serving to maintain the best texture.
How can I add more protein to the curry? If you’d like to add more protein, consider serving the curry with lentils, chickpeas, or tofu. These plant-based proteins will complement the flavors beautifully.
Can I use curry paste instead of curry powder? Yes, you can substitute curry powder with 1-2 tablespoons of curry paste. This will add a more intense and complex flavor to your curry.
Conclusion
Coconut Salmon Curry is a flavorful, creamy, and nutritious dish that offers a perfect combination of healthy omega-3s from salmon, aromatic spices, and the richness of coconut milk. It’s quick to prepare and incredibly versatile, allowing for customization based on your personal preferences. Whether you’re making it for a weeknight dinner or serving it as part of a special meal, this dish will impress anyone who loves vibrant, comforting flavors. Give it a try, and enjoy a restaurant-quality meal in the comfort of your own home!