Description
Creamy coconut salmon curry whisks home cooks straight to Southeast Asian coastlines with its rich, fragrant spices. Delicate salmon fillets bathe in silky coconut sauce, offering warmth and comfort with each delectable bite you’ll savor.
Ingredients
Scale
Main Proteins:
- 4 salmon fillets (about 1.5 lbs or 700g), skin removed and cut into chunks
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 0.5 teaspoon paprika
- 0.5 teaspoon garam masala
- 0.5 teaspoon salt (adjust to taste)
- 0.5 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon honey or maple syrup (optional, for slight sweetness)
Aromatics and Liquid Ingredients:
- 1 tablespoon oil (coconut or vegetable)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (14 ounces/400 milliliters) coconut milk
- 0.5 cup (120 milliliters) diced tomatoes (or 1 fresh tomato, chopped)
- 0.5 cup (120 milliliters) vegetable or fish broth
- 1 tablespoon tomato paste
- 1 tablespoon fresh lime juice
- 0.5 cup (75 grams) frozen peas or spinach (optional, for extra veggies)
- Fresh cilantro, chopped (for garnish)
Instructions
- Warm a skillet over medium flame, introducing fragrant olive oil to create a silky cooking surface.
- Gently sauté diced onions until they transform into translucent, softened jewels, releasing their sweet aromatics.
- Incorporate minced garlic and grated ginger, allowing these vibrant ingredients to dance and release their intense flavors for approximately one minute.
- Sprinkle an array of ground spices – cumin, coriander, turmeric, paprika, and garam masala – creating a warm, complex flavor foundation that will permeate the entire dish.
- Pour in diced tomatoes and tomato paste, creating a rich, robust base that will marry with the spices and develop deep, layered flavors.
- Introduce vegetable broth to the skillet, stirring thoroughly to integrate all ingredients and allow them to simmer and meld together harmoniously.
- Stream coconut milk into the simmering mixture, adding a touch of honey to balance the spices and create a luxurious, creamy texture.
- Delicately nestle salmon chunks into the aromatic sauce, ensuring each piece is tenderly coated and submerged.
- Cover the skillet and allow the salmon to gently poach in the fragrant liquid, cooking until the fish becomes perfectly flaky and opaque.
- Brighten the curry with a splash of fresh lime juice, and optionally fold in verdant peas or tender spinach leaves.
- Taste and adjust seasoning, ensuring a perfect balance of flavors that dance across the palate.
- Garnish with vibrant, chopped cilantro and serve alongside fluffy steamed rice or warm, pillowy naan bread.
Notes
- Select fresh, high-quality salmon with vibrant color and firm texture for the most delicious curry experience.
- Use full-fat coconut milk to create a rich, creamy sauce that clings perfectly to the salmon pieces.
- Adjust spice levels by reducing or increasing garam masala and adding chili flakes for personal heat preference.
- Create a lighter version by substituting salmon with white fish like cod or using tofu for a vegetarian alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg