Description
Indulge in the vibrant flavors of Salmon Coconut Curry, a dish that transports you to tropical shores with every bite. This easy-to-make recipe combines tender salmon fillets with creamy coconut milk and aromatic spices, creating a comforting meal perfect for weeknight dinners or entertaining guests. With its rich colors and enticing aroma, this dish is sure to impress and satisfy.
Ingredients
Scale
- 1 lb fresh salmon fillets (skinless)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 tbsp fresh ginger (grated)
- 4 garlic cloves (minced)
- 1 cup bell peppers (chopped)
- 2 cups fresh spinach
- Juice of 1 lime
- Fresh cilantro (for garnish)
Instructions
- Prepare ingredients by chopping vegetables and mincing garlic and ginger.
- Heat oil in a large skillet over medium heat. Add garlic and ginger; sauté until fragrant (about 1 minute). Stir in red curry paste.
- Pour in coconut milk, scraping up any bits from the skillet. Simmer for about 5 minutes until slightly thickened.
- Add bell peppers and cook until softened (about 3 minutes), stirring occasionally.
- Gently place salmon fillets into the sauce, covering them with sauce. Cover skillet and cook for 6-8 minutes until salmon flakes easily with a fork.
- Fold in spinach until wilted, then squeeze lime juice over the curry. Serve hot with rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg