Description
This Salmon Coconut Milk Curry is a vibrant and creamy dish featuring tender salmon fillets simmered in a fragrant coconut milk curry sauce infused with curry powder, turmeric, and warm spices. Perfectly seasoned and served over rice, it offers a delightful balance of rich flavors and subtle spice, ideal for a quick and satisfying weeknight dinner.
Ingredients
Scale
Salmon
- 4 salmon fillets (skin on or off, your choice)
- 1 tbsp olive oil or coconut oil
- Salt and pepper, to taste
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
- Prepare the 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 the oil is hot, add the salmon fillets and cook for 3-4 minutes per side until golden brown and cooked through, with an internal temperature of 145°F (63°C). Remove the salmon from the skillet and set aside.
- Make the Curry Sauce: 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, cumin, and chili flakes if using. Cook for another 1-2 minutes, stirring frequently, until the spices become fragrant.
- Add the Coconut Milk: Pour in the coconut milk and vegetable or chicken broth. Stir well to combine and bring the mixture to a gentle simmer. Let the sauce cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Finish the Curry: Return the cooked salmon fillets to the skillet, breaking them into large chunks if desired. Drizzle the soy sauce or coconut aminos and lime juice over the top. Gently stir to coat the salmon in the curry sauce and cook for an additional 2-3 minutes until the salmon is heated through.
- Serve: Spoon the salmon curry over a bed of cooked rice. Garnish with freshly chopped cilantro and lime wedges on the side for an extra burst of freshness.
Notes
- You can use either skin-on or skinless salmon fillets as per your preference.
- For a spicier curry, increase the chili flakes or add fresh chopped chilies.
- Full-fat coconut milk yields a creamier sauce, but you can opt for light coconut milk to reduce calories.
- To keep this dish gluten-free, choose coconut aminos instead of soy sauce.
- Leftover salmon curry makes a great lunch and can be refrigerated for up to 2 days.
