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Salmon Coconut Curry

Creamy Salmon Coconut Curry for a Flavorful Weeknight Bliss

This Salmon Coconut Curry is a quick and flavorful dish that brings vibrant tastes to your weeknight dinner, perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 4 ounces Fresh Salmon Swappable with trout or tilapia
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Olive Oil Can replace with avocado or canola oil
  • 1 tablespoon Butter Omit for dairy-free
  • 1/2 medium Onion, chopped Yellow onion is ideal
  • 2 cloves Garlic, minced Substitute with garlic powder if needed
  • 2 heaping tablespoons Thai Red Curry Paste Green curry paste can be a substitute
For the Creamy Sauce
  • 1/2 teaspoon Fish Sauce Optional
  • 13.5 ounces Full-Fat Coconut Milk Use light coconut milk for a lighter option
  • 1/2 teaspoon Brown Sugar Coconut sugar can be used
For the Vegetables
  • 1/2 cup Matchstick Cut Carrots Can swap with bell peppers or snap peas
  • 1 heaping cup Chopped Broccolini Alternatives include regular broccoli or green beans
For Finishing Touches
  • 1 teaspoon Lime Juice Adjust to taste
  • 2 tablespoons Fresh Basil, torn/chopped Thai basil can be an excellent substitute
  • 2 tablespoons Fresh Cilantro, chopped Optional

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions for Salmon Coconut Curry
  1. Begin by cutting the fresh salmon into four equal portions and patting them dry with a paper towel. Season each side generously with salt and pepper.
  2. In a large skillet, heat olive oil and butter over medium-high heat. Place the salmon skin-side down into the skillet. Cook for 5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.
  3. In the same skillet, reduce the heat to medium and sauté the chopped onion for about 3 minutes. Add the minced garlic and curry paste, stirring for an additional minute.
  4. Stir in the fish sauce, coconut milk, and brown sugar. Add the carrots and broccolini. Let it simmer for about 5 minutes until the vegetables are tender.
  5. Add lime juice and return the salmon to the skillet. Warm through for 2 minutes, adjusting seasoning as necessary.
  6. Serve hot, garnished with basil and cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 3000IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

This dish is adaptable based on the vegetables you have available, making it versatile for seasonal cooking.

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