Dinner in a hurry? It can’t get any easier or more delicious than this coconut curry salmon. This dish pulls together in less than thirty minutes, bringing succulent fish chunks and a rich, curry-spiced coconut sauce at every spoonful. The recipe is flexible, too, as you can easily substitute any firm-fleshed fish such as tilapia and mackarel, or even seafood such as shrimp, mussels and crab. So good paired with steamed rice!
Before I proceed to the recipe, I’d like to announce an alternative winner for last month’s $200 Amazon Gift Box or Balikbayan Box giveaway. Unfortunately, the winner who was previously drawn has not responded to my email notification. Our new winner is:
- 1 pound skinless salmon fillet
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 2 Roma tomatoes, chopped
- 1-1/2 cups coconut milk
- 2 Thai chili peppers, minced
- 1 tablespoon curry powder
- 1 tablespoon oil
- salt and pepper to taste
- Wash fish and pat dry. Cut into 2-inch cubes
- In a pan over medium heat, heat oil. Add onions, garlic, ginger, chili peppers and cook until aromatic. Add tomatoes and cook, mashing with back of spoon, for about 2 to 3 minutes or until softened.
- Add coconut milk and bring to a simmer. Continue to cook until slightly reduced and thickened. Add curry powder and stir until dissolved. Add fish and cook for about 3 to 5 minutes or until cooked through. Season with salt and pepper to taste. Serve hot.