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
Scale
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.
Notes
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.
