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Original Post: https://backup.evolvingtable.com/salmon-curry-coconut-milk/

Seared salmon fillet in a coconut milk curry sauce with a sprig of cilantro on top.
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4.80 from 15 votes

Salmon Curry with Coconut Milk

Healthy Thai Salmon Curry is a quick and easy dinner recipe that will not disappoint! Serve over rice or cauliflower rice for a low-carb, Paleo, and Whole30 meal.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, lunch, Main Course
Cuisine: Asian, Thai
Servings: 5 servings
Author: London Brazil

Ingredients

  • 1.25 lbs. salmon cut into 5 filets*
  • 2 Tbsp. oil olive or avocado
  • ½ sweet onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 2 cloves garlic crushed
  • ½ tsp. ginger paste or grated ginger
  • 1 tsp. salt to taste
  • 1 ½ Tbsp. curry powder
  • ¼ tsp. ground turmeric
  • 1 tsp. coriander
  • 1 Tbsp. coconut sugar or brown sugar, optional
  • 1 tsp. chili garlic paste
  • 15- oz. can coconut milk full fat*
  • 1 lime juice
  • 2 cups spinach coarsely chopped

Instructions

  • In a large skillet or saucepan over medium heat add 1 tablespoon of oil and salmon filets. Sear salmon for 1-2 minutes per side. Remove salmon from skillet.
  • Add remaining tablespoon of oil along with the sliced onion and bell pepper. Saute for 4-5 minutes or until the vegetables start to get tender.
  • Stir in crushed garlic and ginger paste and saute for 1 minute.
  • In a separate small bowl whisk together the salt, curry powder, turmeric, coriander, and sugar (if using).
  • Add spice mix, chili paste, coconut milk, and lime juice to the skillet and stir to combine. Bring sauce to a boil and then reduce heat to a simmer.
  • Place the salmon filets back into the skillet and cover with a lid. Cook salmon curry for 10-12 minutes or until salmon is cooked through. Stir in chopped spinach just before serving.
  • Serve salmon curry over rice or cauliflower rice with cilantro and enjoy!

Notes

  • You can choose to leave the skin on the salmon or take it off after searing (I find it comes off more easily after this point.)
  • Lite coconut milk can be substituted, but the sauce will be thinner and not quite as flavorful.
  • Do not use the refrigerated coconut milk, it will not give you the same results as the canned milk.
  • To Store: Place in an airtight container in the refrigerator for up to 2-3 days. Keep the spinach separate and stir in just before serving.

Nutrition

Calories: 460kcal | Carbohydrates: 16g | Protein: 26g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 62mg | Sodium: 461mg | Potassium: 1039mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2017IU | Vitamin C: 47mg | Calcium: 82mg | Iron: 5mg