Welcome to another delicious journey with this Creamy Coconut Salmon Curry. If you’re a fan of Thai curry or salmon recipes, you’re in for a treat. This recipe combines the rich flavors of coconut milk, Thai red curry paste, and tender salmon fillets to create a dish that’s not only comforting but also incredibly easy to make. Whether you’re new to the kitchen or a seasoned cook, this salmon curry recipe will have you impressing your dinner guests in no time. Let’s get started!
Introduction
Our Creamy Coconut Salmon Curry draws inspiration from classic Thai cuisine, where the balance of sweet, spicy, and savory flavors creates an unforgettable dish. In just 30 minutes, you can enjoy a flavorful meal that’s perfect for weeknight dinners or special occasions. The combination of succulent salmon, aromatic spices, and a luscious coconut sauce makes this dish irresistible. Whether you’re a seafood lover or someone who enjoys experimenting with new dishes, this Thai-inspired curry is a must-try. Serve it over fluffy jasmine rice for a complete, satisfying meal.
Ingredients for Creamy Coconut Salmon Curry
For this Creamy Coconut Salmon Curry, you’ll need the following ingredients:
- 500 g (1 lb) salmon fillets (2 fillets, skin on)
For the Spice Rub:
- 1 tablespoon demerara sugar
- 1 teaspoon curry powder
- Pinch of ground ginger
- 1 teaspoon garlic powder
- Pinch of sea salt
For the Coconut Curry Sauce:
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons demerara sugar
- 1 tablespoon Thai red curry paste
- 400 ml coconut milk (full fat or low fat)
- 2 teaspoons soy sauce
- 1 lime, juiced
- 100 g fresh spinach, washed and chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh coriander, chopped
Optional Substitutions:
- You can substitute the salmon with tofu or chicken if you prefer a vegetarian or non-seafood option.
- Replace soy sauce with tamari for a gluten-free version.
How to Make Creamy Coconut Salmon Curry – Step by Step
Step1: Preheat the Oven
Set your oven to 190ºC. This ensures it’s ready by the time your salmon is prepped.
Step2: Prepare the Spice Rub
- In a small bowl, mix together the demerara sugar, curry powder, garlic powder, and ground ginger.
- Add a pinch of sea salt and a teaspoon of water to create a thick paste.
- Rub this spice mixture generously over the salmon fillets.
Step3: Roast the Salmon
Place the salmon on a lined baking sheet and roast in the oven for about 6 minutes. The salmon should be slightly undercooked at this point, as it will finish cooking in the curry sauce.
Step4: Make the Coconut Curry Sauce
- In a high-sided skillet, heat olive oil over medium heat.
- Sauté the minced garlic and ginger until soft and fragrant (about 3-5 minutes).
- Stir in the demerara sugar and Thai red curry paste, whisking until the mixture thickens slightly.
- Add the coconut milk and soy sauce, bringing the sauce to a gentle boil. Let it simmer for about 2 minutes to thicken.
Step5: Add Spinach and Salmon
- Stir in the chopped spinach and allow it to wilt into the sauce.
- Add the semi-cooked salmon fillets back into the pan, spooning the sauce over them. Let the salmon simmer in the sauce for 5 minutes until fully cooked through.
- Finally, stir in the freshly chopped basil and coriander.
Step6: Serve and Enjoy
Serve the Creamy Coconut Salmon Curry over basmati or jasmine rice, with an extra spoonful of the rich coconut sauce over the top.
Helpful Tips for Creamy Coconut Salmon Curry
- Use fresh salmon: While frozen salmon works, fresh salmon offers the best texture.
- Adjust spice level: You can add more Thai red curry paste if you prefer a spicier dish.
- Add vegetables: Try adding bell peppers or mushrooms for extra texture and nutrition.
Cooking Tips for the Best Coconut Salmon Curry
- Use high-quality coconut milk: This enhances the creaminess of the sauce.
- Don’t overcook the salmon: Keeping the salmon slightly underdone before simmering ensures it stays tender.
- Simmer gently: High heat can cause the coconut milk to separate; keep the sauce at a low simmer for the best consistency.
Serving Suggestions for Coconut Salmon Curry
Serve your salmon curry with the following side dishes for a complete meal:
- Fluffy jasmine rice or basmati rice
- Steamed broccoli or green beans
- A refreshing cucumber salad with lime dressing
Pair this meal with a glass of chilled white wine or sparkling water infused with lime.
Nutritional Information
This Creamy Coconut Salmon Curry is not only delicious but also nutritious. Packed with protein from the salmon and rich in healthy fats from the coconut milk, it’s a wholesome choice for dinner.
Nutritional Information (Per Serving):
- Calories: 530 kcal
- Protein: 34g
- Carbs: 15g
- Fat: 36g
- Fiber: 3g
Storage and Leftovers for Coconut Salmon Curry
If you have leftovers, store the salmon curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if the sauce has thickened too much. Avoid microwaving as it can dry out the salmon.
Frequently Asked Questions (FAQs) for Coconut Salmon Curry
1. Can I use another type of fish?
Yes, you can substitute salmon with cod, halibut, or even shrimp.
2. How spicy is this curry?
This curry has a mild spice level from the Thai red curry paste, but you can adjust the spice by adding more paste or a dash of chili flakes.
3. Is this recipe gluten-free?
Yes, just be sure to use gluten-free soy sauce or tamari.
4. Can I freeze this curry?
It’s best not to freeze coconut milk-based curries, as the texture may change. However, the salmon can be frozen before it’s added to the sauce.
Related Recipes for Coconut Curry Lovers
- Ultimate Cowboy Casserole Cornbread – A Hearty Meal
- Sausage Balls Recipe with Red Lobster Mix – Easy and Tasty
Conclusion
We hope you enjoy making and savoring this Creamy Coconut Salmon Curry. It’s a flavorful and easy-to-make dish that brings the vibrant flavors of Thailand to your home kitchen. Feel free to experiment with the ingredients and share your feedback in the comments below. We can’t wait to hear how your dish turned out!
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Creamy Coconut Salmon Curry – Easy 30-Minute Thai Recipe
Description
Welcome to another delicious journey with this Creamy Coconut Salmon Curry. If you’re a fan of Thai curry or salmon recipes, you’re in for a treat. This recipe combines the rich flavors of coconut milk, Thai red curry paste, and tender salmon fillets to create a dish that’s not only comforting but also incredibly easy to make. Whether you’re new to the kitchen or a seasoned cook, this salmon curry recipe will have you impressing your dinner guests in no time. Let’s get started!
Ingredients
- 500 g (1 lb) salmon fillets (2 fillets, skin on)
For the Spice Rub:
- 1 tablespoon demerara sugar
- 1 teaspoon curry powder
- Pinch of ground ginger
- 1 teaspoon garlic powder
- Pinch of sea salt
For the Coconut Curry Sauce:
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons demerara sugar
- 1 tablespoon Thai red curry paste
- 400 ml coconut milk (full fat or low fat)
- 2 teaspoons soy sauce
- 1 lime, juiced
- 100 g fresh spinach, washed and chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh coriander, chopped
Optional Substitutions:
- You can substitute the salmon with tofu or chicken if you prefer a vegetarian or non-seafood option.
- Replace soy sauce with tamari for a gluten-free version.
Instructions
Step 1: Preheat the Oven
Set your oven to 190ºC. This ensures it’s ready by the time your salmon is prepped.
Step 2: Prepare the Spice Rub
- In a small bowl, mix together the demerara sugar, curry powder, garlic powder, and ground ginger.
- Add a pinch of sea salt and a teaspoon of water to create a thick paste.
- Rub this spice mixture generously over the salmon fillets.
Step 3: Roast the Salmon
Place the salmon on a lined baking sheet and roast in the oven for about 6 minutes. The salmon should be slightly undercooked at this point, as it will finish cooking in the curry sauce.
Step 4: Make the Coconut Curry Sauce
- In a high-sided skillet, heat olive oil over medium heat.
- Sauté the minced garlic and ginger until soft and fragrant (about 3-5 minutes).
- Stir in the demerara sugar and Thai red curry paste, whisking until the mixture thickens slightly.
- Add the coconut milk and soy sauce, bringing the sauce to a gentle boil. Let it simmer for about 2 minutes to thicken.
Step 5: Add Spinach and Salmon
- Stir in the chopped spinach and allow it to wilt into the sauce.
- Add the semi-cooked salmon fillets back into the pan, spooning the sauce over them. Let the salmon simmer in the sauce for 5 minutes until fully cooked through.
- Finally, stir in the freshly chopped basil and coriander.
Step 6: Serve and Enjoy
Serve the Creamy Coconut Salmon Curry over basmati or jasmine rice, with an extra spoonful of the rich coconut sauce over the top.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh salmon: While frozen salmon works, fresh salmon offers the best texture.
- Adjust spice level: You can add more Thai red curry paste if you prefer a spicier dish.
- Add vegetables: Try adding bell peppers or mushrooms for extra texture and nutrition.
