why make this recipe
This salmon coconut milk curry is quick, creamy, and full of flavor. It uses common spices and a can of coconut milk to make a rich sauce that pairs well with rice. If you want a simple weeknight dinner with bright taste, this recipe works great. For another quick salmon idea, try the Cajun shrimp and salmon with garlic cream sauce.
introduction
This dish combines pan-seared salmon with a warm coconut curry sauce. The steps are easy and the result feels like a restaurant meal at home. You can use skin-on or skin-off salmon, and you can make it mild or spicy. If you like salmon for breakfast or brunch, see the avocado toast with asparagus, smoked salmon, and eggs for another salmon idea.
how to make Salmon Coconut Milk Curry Recipe
Follow these steps to cook the curry and the salmon. Be gentle when you add the salmon back so it stays in pieces.
- Season the salmon fillets on both sides with salt and pepper.
- Heat olive oil or coconut oil in a large skillet over medium-high heat.
- When the oil is hot, add the salmon and cook for 3 to 4 minutes on each side until the salmon is golden brown and reaches an internal temperature of 145°F (63°C). Remove the salmon from the skillet and set aside.
- In the same skillet, add the diced onion and sauté for 2 to 3 minutes until softened.
- Stir in the minced garlic, grated ginger, curry powder, turmeric, ground cumin, and chili flakes if using. Cook for an additional 1 to 2 minutes, stirring frequently, until the spices become fragrant.
- Pour in the full-fat coconut milk and vegetable or chicken broth. Stir everything together to combine well and bring the sauce to a gentle simmer.
- Let it cook for 5 to 7 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Add the cooked salmon fillets back into the skillet, breaking them into large chunks if preferred.
- Drizzle with soy sauce or coconut aminos and lime juice if using. Gently stir to coat the salmon in the curry sauce and cook for an additional 2 to 3 minutes to heat through.
- Spoon the salmon coconut curry over cooked rice of your choice. Garnish with chopped fresh cilantro and serve with lime wedges on the side for an added burst of freshness.
Ingredients :
4 salmon fillets (skin on or off, your choice), Salt and pepper, to taste, 1 tbsp olive oil or coconut oil, 1 small onion, diced, 3 garlic cloves, minced, 1 tbsp ginger, grated, 1 tbsp curry powder, 1 tsp turmeric (optional, for extra color and flavor), 1/2 tsp ground cumin, 1/2 tsp chili flakes (optional, for spice), 1 (14 oz) can coconut milk (full-fat for a creamier curry), 1 cup vegetable or chicken broth, 1 tbsp soy sauce or coconut aminos (for gluten-free), 1 tbsp lime juice (optional), Cooked rice (jasmine rice, basmati, or your preferred rice), Fresh cilantro, chopped (for garnish), Lime wedges (for serving)
Directions :
Season the salmon fillets on both sides with salt and pepper. Heat olive oil or coconut oil in a large skillet over medium-high heat. When the oil is hot, add the salmon and cook for 3 to 4 minutes on each side until the salmon is golden brown and reaches an internal temperature of 145°F (63°C). Remove the salmon from the skillet and set aside., In the same skillet, add the diced onion and sauté for 2 to 3 minutes until softened. Stir in the minced garlic, grated ginger, curry powder, turmeric, ground cumin, and chili flakes if using. Cook for an additional 1 to 2 minutes, stirring frequently, until the spices become fragrant., Pour in the full-fat coconut milk and vegetable or chicken broth. Stir everything together to combine well and bring the sauce to a gentle simmer. Let it cook for 5 to 7 minutes to allow the flavors to meld and the sauce to thicken slightly., Add the cooked salmon fillets back into the skillet, breaking them into large chunks if preferred. Drizzle with soy sauce or coconut aminos and lime juice if using. Gently stir to coat the salmon in the curry sauce and cook for an additional 2 to 3 minutes to heat through., Spoon the salmon coconut curry over cooked rice of your choice. Garnish with chopped fresh cilantro and serve with lime wedges on the side for an added burst of freshness.
how to serve Salmon Coconut Milk Curry Recipe
Serve the curry hot over steamed jasmine or basmati rice. Add chopped cilantro and lime wedges on the side. A side of steamed vegetables or a simple green salad pairs well. For a different meal idea with salmon, see the Cajun shrimp and salmon.
how to store Salmon Coconut Milk Curry Recipe
Cool the curry to room temperature, then put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave in short bursts. If the sauce thickens, stir in a little water or broth to loosen it. For meal prep, keep rice separate until ready to eat. You can also freeze the curry in a freezer-safe container for up to 1 month.
tips to make Salmon Coconut Milk Curry Recipe
- Use full-fat coconut milk for a creamier sauce. See an example of a quick coconut salmon curry for ideas at avocado toast with asparagus and smoked salmon (it shows using salmon in easy ways).
- Do not overcook the salmon. Remove it from the pan just after it flakes easily.
- Taste the sauce before serving and add more salt, lime juice, or soy sauce if needed.
- If you want more heat, add extra chili flakes or a little chopped fresh chili.
- For a thicker sauce, simmer longer to reduce. For a thinner sauce, add more broth.
variation (if any)
- Make it spicy: increase chili flakes or add chopped fresh chilies.
- Add vegetables: green beans, bell peppers, or spinach can go in the sauce.
- Use fish like cod or halibut instead of salmon for a milder flavor.
- Make it lighter: use light coconut milk and low-sodium broth.
FAQs
Q: Can I use frozen salmon?
A: Yes. Thaw the salmon fully and pat dry before cooking. Cook as directed.
Q: Can I make this recipe dairy-free?
A: Yes. The recipe uses coconut milk and is naturally dairy-free.
Q: How long does the curry last in the fridge?
A: It keeps for up to 3 days in an airtight container.
Q: Can I use curry paste instead of curry powder?
A: Yes. Use 1 to 2 tablespoons of curry paste and reduce other spices to taste.
Q: Is this recipe spicy?
A: It is mild by default. Add or cut back on chili flakes to change the heat.
Conclusion
For another quick and tasty coconut salmon idea, check this recipe: 30 minute Coconut Thai Salmon Curry – Fig & Olive Platter.
Salmon Coconut Milk Curry
Ingredients
Method
- Season the salmon fillets on both sides with salt and pepper.
- Heat olive oil or coconut oil in a large skillet over medium-high heat.
- When the oil is hot, add the salmon and cook for 3 to 4 minutes on each side until golden brown and reaches an internal temperature of 145°F (63°C). Remove the salmon from the skillet and set aside.
- In the same skillet, add the diced onion and sauté for 2 to 3 minutes until softened.
- Stir in the minced garlic, grated ginger, curry powder, turmeric, ground cumin, and chili flakes if using. Cook for an additional 1 to 2 minutes, stirring frequently, until the spices become fragrant.
- Pour in the coconut milk and vegetable or chicken broth. Stir everything together and bring to a gentle simmer.
- Let it cook for 5 to 7 minutes to allow flavors to meld and sauce to thicken slightly.
- Add the cooked salmon fillets back into the skillet, breaking them into large chunks if preferred.
- Drizzle with soy sauce or coconut aminos and lime juice if using. Gently stir to coat the salmon in the curry sauce and cook for an additional 2 to 3 minutes to heat through.
- Spoon the salmon coconut curry over cooked rice of your choice, garnish with chopped cilantro, and serve with lime wedges.