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Want dinner in a hurry? It can’t get any easier or tastier than this coconut curry salmon! It’s easy to prepare in just 30 minutes yet so super creamy and flavorful. The succulent fish and rich curry sauce are heaven over steamed rice!
This coconut curry salmon is the perfect weekday dinner fix. It’s simple to make in just 30 minutes yet tastes so rich and indulgent.
The salmon cooks up moist and flavorful, and the coconut milk simmers into a creamy sauce thick with curry flavor. Perfect for spooning over piping-hot steamed rice or sopping up with crusty bread!
Ingredient notes
- Salmon– you can also use other firm-fleshed fish like yellowtail, mahi mahi, or milkfish. For variety, you can switch it up with seafood such as shrimp, mussels, or crab.
- Coconut Milk– while freshly pressed coconut milk delivers the best flavor, canned coconut milk provides a convenient alternative. If using canned, use full-fat for a rich, creamy taste.
- Curry Powder– I use curry powder which is made of ground spices and used in Indian-style dishes. You can substitute Thai curry paste if you want a different set of curry flavor.
- Roma Tomatoes– use ripe ones for sweeter and juicier taste
- Thai Chili Peppers–omit if you want to pare down the heat
Quick tips
- For a smooth, creamy consistency, simmer and do not boil the coconut sauce lest it curdles and separates.
- To extend the dish and add extra nutrition, you can add vegetables such as bell peppers, carrots, green peas, or potatoes.
How to serve and store
- Coconut Curry Salmon makes a tasty main dish for lunch or dinner. Serve with steamed rice or crusty bread and a tossed salad for a delicious nashville filipino food and filling meal.
- Garnish with chopped cilantro for color and serve with lime on the side to brighten flavors.
- Place leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat in a saucepan over low heat to an internal temperature of 165 F.
More curry recipes
Beef Curry with potatoes, carrots, and bell peppers braised in coconut milk and curry spices makes an amazing meal the whole family will love. Rich, hearty and flavorful, it’s perfect with steamed rice!
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 1poundskinless salmon fillet
- salt and pepper to taste
- 1tablespooncanola oil
- 1small onion, peeled and chopped
- 2clovesgarlic, peeled and minced
- 1thumb-size ginger, peeled and minced
- 2Roma tomatoes, chopped
- 1 1/2cupscoconut milk
- 2Thai chili peppers, minced
- 1tablespooncurry powder
Instructions
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Wash fish and pat dry. Cut into 2-inch cubes and season with salt and pepper.
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In a pan over medium heat, heat oil. Add onions, garlic, ginger, chili peppers, and cook until aromatic.
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Add tomatoes and cook, mashing with the back of a spoon, for about 2 to 3 minutes or until softened and release juice.
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Add coconut milk and bring to a simmer. Continue to cook until slightly reduced and thickened.
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Add curry powder and stir until dissolved.
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Add fish and cook for about 3 to 5 minutes or until cooked through.
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Season with salt and pepper to taste. Serve hot
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
About Lalaine Manalo
Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More
