Creamy Coconut Salmon Curry
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.
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.