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Salmon Curry in a blue bowl
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4.20 from 10 votes

Coconut Curry Salmon

Coconut Curry Salmon is easy to make in just 30 minutes! It is so hearty and delicious with moist, flavorful chunks of salmon and a creamy curry-spiced coconut sauce. Perfect over steamed rice or crusty bread for sopping!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Entree
Cuisine: Global
Servings: 4 Servings
Calories: 385kcal

Ingredients

  • 1 pound skinless salmon fillet
  • salt and pepper to taste
  • 1 tablespoon canola oil
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and minced
  • 2 Roma tomatoes, chopped
  • 1 ½ cups coconut milk
  • 2 Thai chili peppers, minced
  • 1 tablespoon curry powder

Instructions

  • Rinse fish and pat dry. Cut into 2-inch cubes and season with salt and pepper.
  • In a pan over medium heat, heat oil. Add onions, garlic, ginger, chili peppers, and cook until softened and aromatic.
  • Add tomatoes and cook, mashing with the back of a spoon, for about 2 to 3 minutes or until softened and release juice.
  • 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

Notes

Simmer for a smooth, creamy consistency, and do not boil the coconut sauce lest it curdles and separate.

Nutrition

Calories: 385kcal | Carbohydrates: 8g | Protein: 25g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 65mg | Potassium: 897mg | Fiber: 1g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 4mg