Salmon Curry in Coconut Milk
User Reviews
4.7
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
5 servings
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Calories
460 kcal
-
Course
Main Course, Lunch, Dinner
Salmon Curry in Coconut Milk
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Have a restaurant-quality meal ready in less than 30 minutes with this Salmon Curry in Coconut Milk recipe, loaded with flavor and so easy to make! Simply whisk together a homemade curry spice blend, sear the fish, and then simmer in the coconut milk curry sauce until the fish is ultra tender and flaky!
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Ingredients
- 1 ¼ lbs. salmon cut into 5 filets*
- 2 Tbsp. oil olive or avocado
- ½ sweet onion thinly sliced
- 1 red bell pepper thinly sliced
- 2 cloves garlic crushed
- ½ tsp. ginger paste or grated ginger
- 1 tsp. salt to taste
- 1 ½ Tbsp. curry powder
- ¼ tsp. ground turmeric
- 1 tsp. Coriander
- 1 Tbsp. coconut sugar or brown sugar, optional
- 1 tsp. chili garlic paste
- 15 oz. Can coconut milk full fat*
- 1 lime juice
- 2 cups spinach coarsely chopped
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Instructions
- Sear Salmon. In a large skillet or saucepan over medium heat add 1 tablespoon of oil and salmon filets. Sear salmon for 1-2 minutes per side. Remove salmon from skillet.
- Cook Veggies. Add remaining tablespoon of oil along with the sliced onion and bell pepper. Saute for 4-5 minutes or until the vegetables start to get tender. Stir in crushed garlic and ginger paste and saute for 1 minute.
- Make the Spice Mix. In a separate small bowl whisk together the salt, curry powder, turmeric, coriander, and sugar (if using).
- Bring it Together. Add spice mix, chili paste, coconut milk, and lime juice to the skillet and stir to combine. Bring sauce to a boil and then reduce heat to a simmer. Place the salmon filets back into the skillet and cover with a lid. Cook salmon curry for 10-12 minutes or until salmon is cooked through. Stir in chopped spinach just before serving.
- Serve salmon curry over rice or cauliflower rice with cilantro and enjoy!
Notes
- This recipe is already gluten-free, dairy-free, and Paleo as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- You can choose to leave the skin on the salmon or take it off after searing (I find it comes off more easily after this point.)
- Lite coconut milk can be substituted, but the sauce will be thinner and not quite as flavorful. Do not use the refrigerated coconut milk, it will not give you the same results as the canned milk.
- Whole30: Simply leave out the sugar to make this recipe Whole30 compliant.
- Lower Fat: Use a lite coconut milk instead of the full-fat option.
- Low-Carb: Leave out the sugar for a low-carb main dish.
- To Prep-Ahead: Wash and cut the veggies, and mix the dry spices. Store separately until ready to use.
- To Store: Place in an airtight container in the refrigerator for up to 2-3 days. Keep the spinach separate and stir in just before serving.
- To Freeze: This is not recommended as the texture of the salmon will change.
- To Reheat: Warm on the stovetop for 5-10 minutes over medium-low heat.
Nutrition Information
Show Details
Calories
460kcal
(23%)
Carbohydrates
16g
(5%)
Protein
26g
(52%)
Fat
34g
(52%)
Saturated Fat
20g
(100%)
Cholesterol
62mg
(21%)
Sodium
461mg
(19%)
Potassium
1039mg
(30%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
2017IU
(40%)
Vitamin C
47mg
(52%)
Calcium
82mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 16g | 5% |
| Protein | 26g | 52% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 62mg | 21% |
| Sodium | 461mg | 19% |
| Potassium | 1039mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 2017IU | 40% |
| Vitamin C | 47mg | 52% |
| Calcium | 82mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
33 reviews
Excellent
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