Description
This Salmon Coconut Milk Curry is a vibrant and creamy dish that brings together tender salmon fillets simmered in a rich coconut milk-based curry sauce infused with aromatic spices like curry powder, turmeric, and cumin. Perfectly balanced with a touch of heat from chili flakes and a hint of lime, this recipe offers a comforting yet exotic meal that’s easy to prepare in just 30 minutes. Served over fragrant jasmine or basmati rice and garnished with fresh cilantro and lime wedges, it’s an ideal dinner for seafood lovers craving a flavorful and satisfying curry.
Ingredients
Scale
Salmon
- 4 salmon fillets (skin on or off, your choice)
Sauce
- 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)
- Salt and pepper, to taste
To Serve
- Cooked rice (jasmine rice, basmati, or your preferred rice)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Season and cook salmon: Season the salmon fillets with salt and pepper on both sides. Heat olive oil or coconut oil in a large skillet over medium-high heat. Once hot, add the salmon fillets and cook for 3-4 minutes per side, until golden and cooked through (internal temperature should reach 145°F or 63°C). Remove from the skillet and set aside.
- Sauté aromatics and spices: In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic, grated ginger, curry powder, turmeric, cumin, and chili flakes if using. Cook for another 1-2 minutes, stirring frequently, until the spices become fragrant.
- Simmer the curry sauce: Pour in the coconut milk and vegetable or chicken broth. Stir to combine and bring to a gentle simmer. Let the sauce cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Combine salmon with curry sauce: Add the cooked salmon fillets back into the skillet, breaking them into large chunks if desired. Drizzle in the soy sauce or coconut aminos and lime juice if using. Stir gently to coat the salmon in the curry sauce. Allow it to cook for an additional 2-3 minutes until heated through.
- Serve and garnish: Serve the salmon curry over a bed of cooked jasmine or basmati rice. Garnish with chopped fresh cilantro and lime wedges for squeezing over. Enjoy your flavorful salmon coconut milk curry!
Notes
- You can use skin-on salmon for more flavor or skinless if preferred.
- Adjust chili flakes or omit to control the spiciness.
- Using full-fat coconut milk creates a richer, creamier curry.
- Substitute soy sauce with coconut aminos for a gluten-free version.
- Serve with your choice of rice or steamed vegetables as a low-carb alternative.
