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Salmon Coconut Curry

A quick one-pan Salmon Coconut Curry featuring tender salmon in a rich coconut milk sauce with vibrant spices.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 fillets salmon fillets, cut into chunks
  • 14 oz coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 cup chicken or vegetable broth
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup spinach leaves
  • Fresh basil or cilantro for garnish
  • Jasmine rice, cooked (for serving)

Method
 

Cooking Steps
  1. Heat vegetable oil in a pan over medium heat.
  2. Add minced garlic and grated ginger; sauté for 1-2 minutes until fragrant.
  3. Stir in red curry paste and cook for another minute.
  4. Add coconut milk, broth, fish sauce, and sugar. Bring to a simmer.
  5. Gently add salmon chunks and red bell pepper; cook for 5-7 minutes until salmon is cooked through.
  6. Stir in spinach leaves and cook until wilted.
  7. Serve over cooked jasmine rice, garnished with fresh basil or cilantro.

Notes

This dish keeps well in the fridge for about 3-4 days. Reheat gently on the stove or in the microwave.