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–+ servings
Coconut Salmon Curry

Savory Coconut Salmon Curry in Just 30 Minutes

This Coconut Salmon Curry recipe is quick, delicious, and brings exotic flavors to your table in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon thawed and patted dry
For the Spice Rub
  • 1 tbsp Demerara Sugar can substitute with brown sugar
  • 1 tbsp Curry Powder
  • 1 tsp Ground Ginger or fresh ginger
  • 1 tsp Garlic Powder or fresh garlic
For the Sauce
  • 1 tbsp Olive Oil or coconut oil
  • 400 ml Coconut Milk low-fat option available
  • 2 tbsp Thai Red Curry Paste adjust for spice preference
  • 2 tbsp Soy Sauce or tamari/coconut aminos for gluten-free
  • 1 tbsp Lime Juice or fresh lemon juice
For the Veggies
  • 2 cups Fresh Spinach or kale/swiss chard
  • 1 bunch Fresh Basil optional
  • 1 bunch Fresh Coriander (Cilantro) optional

Equipment

  • Oven
  • skillet
  • Baking sheet
  • Mixing Bowl

Method
 

Cooking Steps
  1. Preheat the oven to 190°C (375°F). Prepare other ingredients while the oven warms up.
  2. Mix demerara sugar, curry powder, garlic powder, and ground ginger in a bowl to make the spice rub.
  3. Pat salmon fillets dry, coat with spice rub, and bake on a lined baking sheet for 6 minutes.
  4. Heat olive oil in a skillet, sauté minced garlic and ginger for 3-5 minutes until fragrant.
  5. Add demerara sugar and Thai red curry paste, cook until thickened, then stir in coconut milk and soy sauce, bringing to a boil.
  6. Add spinach and salmon to the skillet, cooking for an additional 5-8 minutes until the salmon is opaque.
  7. Serve with rice and garnish with fresh basil and coriander, if desired.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 2500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

This dish can be made with chicken or tofu as alternatives to salmon. Adjust spice levels to preference.

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