If you love big flavor with simple steps, this creamy coconut salmon curry will become your new weeknight favorite. It is silky, full of warm spices, and ready in under 30 minutes. Perfect for when you crave a pescatarian dinner party dish that feels fancy but is actually easy.
Why you will love this recipe
- Creamy sauce that feels indulgent yet light
- Quick dinner ready in less than half an hour
- Works for both a cozy night in or a special Asian fish dinner
Ingredients
This recipe uses simple ingredients that create bold flavor:
- Salmon fillets: The star of the dish, tender and full of healthy fats.
- Coconut milk: Creates a creamy base with a subtle sweetness.
- Onion: Adds depth and sweetness as it cooks down.
- Garlic: Brings sharp, savory flavor to balance the creaminess.
- Ginger: Fresh heat that keeps the curry lively.
- Curry powder: The spice blend that ties it all together.
- Red bell pepper: Adds crunch, color, and a touch of sweetness.
- Spinach: Softens in the curry, giving a healthy green boost.
- Lime juice: Brightens the dish at the very end.
- Olive oil: For searing the salmon and sautéing the base.
- Salt and pepper: To bring everything into balance.
Step-by-step instructions
- Pat the salmon fillets dry, season lightly with salt and pepper, then sear them in olive oil until golden on each side. Remove and set aside.
- In the same pan, sauté onion, garlic, and ginger until fragrant and softened.
- Add curry powder and stir for 1 minute to release its aroma.
- Pour in the coconut milk, then add bell pepper. Let it simmer gently for 8 minutes.
- Stir in spinach and lime juice, then nestle salmon back into the sauce. Simmer 3 to 4 minutes until the salmon is just cooked through.
Mistakes to avoid with creamy coconut salmon curry
- Do not boil the coconut milk too hard, or it can split.
- Avoid overcooking the salmon, or it will turn dry instead of tender.
- Do not skip the lime juice at the end, it balances the creamy sauce.
Serving suggestions
This curry is perfect with steamed jasmine rice or fluffy naan bread to soak up the sauce. For a twist, pair it with a side of sushi-style favorites like this Alaskan roll or even a classic Boston roll. If you love seafood variety, you might also enjoy exploring snow crab legs or a rich lox bagel for brunch the next day.
Creamy Coconut Salmon Curry
Equipment
- Skillet
- Spatula
- Knife
Ingredients
Main Ingredients
- 4 fillets salmon skinless, about 150g each
- 1 tbsp olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tbsp ginger fresh, grated
- 1 tbsp curry powder
- 1 can coconut milk full-fat
- 1 red bell pepper sliced
- 2 cups spinach fresh
- 1 tbsp lime juice freshly squeezed
- to taste salt and pepper
Instructions
- Pat the salmon fillets dry, season with salt and pepper, and sear in olive oil over medium heat until golden on both sides. Remove and set aside.
- In the same skillet, sauté chopped onion, garlic, and grated ginger until soft and fragrant.
- Add curry powder and stir for 1 minute to release its aroma.
- Pour in the coconut milk and add the sliced red bell pepper. Simmer gently for 8 minutes.
- Stir in fresh spinach and lime juice. Nestle the salmon back into the sauce. Simmer for another 3-4 minutes, until the salmon is just cooked through.
Notes
- Do not boil the coconut milk too hard or it can split.
- Avoid overcooking the salmon to keep it tender.
- Lime juice at the end is key to balancing the creamy flavors.
FAQs
Can I use frozen salmon for this curry?
Yes, frozen salmon works well as long as you thaw it fully and pat it dry before cooking. This helps you get a golden sear and keeps the fish from turning watery in the sauce. Just make sure to cook it gently, since thawed salmon can be more delicate.
How do I thicken the sauce if it feels too runny?
If your sauce feels thin, let it simmer uncovered for a few extra minutes to reduce. Another option is to stir in a spoon of coconut cream or even mashed sweet potato for natural thickening. Avoid adding flour or cornstarch, as it will dull the fresh flavors.
Can I make this ahead for a dinner party?
Yes, you can make the sauce a few hours in advance and reheat it gently before serving. Cook the salmon fresh right before serving so it stays flaky and tender. This way, your dish will taste bright and fresh at the table without losing texture.
Conclusion
A creamy coconut salmon curry is comfort food at its best: warm, aromatic, and nourishing. Whether you serve it for a pescatarian dinner party or just a quick weeknight dinner, it always feels special. Save this recipe now so you can come back to it whenever the craving hits.
