Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
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 Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Main Entree
Cuisine:
Global
Servings:
4
Servings
Calories:
385
kcal
Author:
Lalaine Manalo
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
US Customary
-
Metric
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:
385
kcal
|
Carbohydrates:
8
g
|
Protein:
25
g
|
Fat:
29
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
62
mg
|
Sodium:
65
mg
|
Potassium:
897
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
337
IU
|
Vitamin C:
11
mg
|
Calcium:
49
mg
|
Iron:
4
mg