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Salmon Coconut Curry

A delightful Thai-inspired dish featuring tender salmon in a creamy coconut milk sauce with aromatic spices and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Salmon Fillets, cut into bite-sized pieces Fresh salmon preferred
  • 1 can (14 oz) Coconut Milk Provides creamy base
  • 2-3 tablespoons Red Curry Paste Adjust based on spice tolerance
  • 1 cup Vegetable Broth Adds additional flavor
  • 1 cup Bell Peppers, diced Adds color and crunch
  • 1 medium Onion, finely chopped For base flavor
  • 3 cloves Garlic, minced Depth of flavor
  • 1 tablespoon ger, freshly grated Adds a zing
  • 2 cups Spinach, fresh or frozen For vibrant color and nutrition
  • 1 tablespoon Lime Juice For a zesty finish
  • 1 handful Fresh Basil, for garnishing Adds freshness

Method
 

Cooking Steps
  1. In a large pan, heat a tablespoon of oil over medium heat. Add the chopped onion, garlic, and ger. Sauté until softened and fragrant, about 3 minutes.
  2. Stir in the red curry paste and cook for another minute to let the flavors meld.
  3. Add the can of coconut milk and vegetable broth. Stir well, bring the mixture to a gentle simmer.
  4. Toss in the diced bell peppers and let them cook until just tender, around 5 minutes.
  5. Gently add the salmon pieces into the pan. Cook for about 5-7 minutes, or until the salmon is opaque and flakes easily.
  6. Stir in the spinach until just wilted. Add lime juice for a fresh finish and remove from heat.
  7. Ladle the curry into bowls, garnishing with fresh basil. Serve hot, and enjoy the delightful creaminess!

Notes

Adjust spice levels by starting with less curry paste if sensitive to heat. Fresh spinach is lovely, but frozen works well too. Feel free to add more vegetables like zucchini or broccoli. The flavors develop beautifully if made ahead.