Description
A flavorful and creamy Salmon Coconut Milk Curry that combines tender salmon fillets cooked in a fragrant coconut milk-based curry sauce with spices like curry powder, turmeric, and ginger. Perfectly served over jasmine or basmati rice and garnished with fresh cilantro and lime wedges, this dish offers a delightful balance of rich, spicy, and tangy flavors in just 30 minutes.
Ingredients
Scale
Salmon
- 4 salmon fillets (skin on or off, your choice)
- Salt and pepper, to taste
- 1 tbsp olive oil or coconut oil
Curry Sauce
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric (optional, for extra color and flavor)
- 1/2 tsp ground cumin
- 1/2 tsp chili flakes (optional, for spice)
- 1 (14 oz) can coconut milk (full-fat for a creamier curry)
- 1 cup vegetable or chicken broth
- 1 tbsp soy sauce or coconut aminos (for gluten-free)
- 1 tbsp lime juice (optional)
To Serve
- Cooked rice (jasmine rice, basmati, or your preferred rice)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Season and Cook Salmon: Season the salmon fillets with salt and pepper on both sides. Heat olive oil or coconut oil in a large skillet over medium-high heat. Once hot, add the salmon fillets and cook for 3-4 minutes per side until golden brown and cooked through, reaching an internal temperature of 145°F (63°C). Remove the salmon from the skillet and set aside.
- Sauté Aromatics and Spices: In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Stir in the minced garlic, grated ginger, curry powder, turmeric, ground cumin, and chili flakes if using. Cook for another 1-2 minutes, stirring frequently, until the spices become fragrant.
- Add Liquids and Simmer: Pour in the coconut milk and vegetable or chicken broth. Stir to combine and bring the mixture to a gentle simmer. Let the sauce cook for 5-7 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Combine Salmon with Curry Sauce: Return the salmon fillets to the skillet, breaking them into large chunks if desired. Drizzle with soy sauce or coconut aminos and lime juice if using. Stir gently to coat the salmon in the curry sauce. Cook for an additional 2-3 minutes until the salmon is heated through.
- Serve and Garnish: Serve the salmon coconut curry over cooked rice of your choice. Garnish with freshly chopped cilantro and lime wedges on the side for added zest.
Notes
- You can use skin-on or skinless salmon fillets based on your preference.
- For a spicier curry, increase chili flakes or add fresh chili slices.
- Use full-fat coconut milk for a richer and creamier sauce.
- Substitute soy sauce with coconut aminos for a gluten-free option.
- Serve with jasmine or basmati rice for the best pairing.
- Adjust seasoning with salt and pepper to taste before serving.
