Easy 30-Minute Coconut Salmon Curry

This quick and flavorful coconut salmon curry is a perfect weeknight meal. Packed with tender salmon, aromatic spices, and creamy coconut milk, it comes together in just 30 minutes. Whether you’re a curry enthusiast or looking for a light, yet satisfying dinner, this dish is a great choice. Pair it with rice or serve it with naan for a complete meal that’s bursting with flavor.

Why You’ll Love This Recipe

This coconut salmon curry is a delightful combination of savory, creamy, and slightly spicy flavors. It’s a perfect balance of healthy fats from the salmon and coconut milk, with the added goodness of aromatic spices like curry powder and turmeric. The recipe is so simple, yet the flavors are incredibly rich and satisfying. Plus, it’s ready in just 30 minutes, making it ideal for busy nights when you want a homemade meal without spending hours in the kitchen.

this Recipe

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth (or vegetable broth)
• 1 tablespoon tomato paste
• 1 tablespoon fish sauce (optional)
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)
• Cooked rice, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large skillet or pan over medium heat.
2. Add the onion and sauté for 2–3 minutes, until softened.
3. Add the garlic and grated ginger, and cook for another minute until fragrant.
4. Stir in the curry powder, turmeric, and cumin, and cook for 1–2 minutes, allowing the spices to bloom.
5. Pour in the coconut milk, chicken broth, and tomato paste, and stir to combine. Bring the sauce to a simmer.
6. Season the salmon fillets with salt and pepper, then carefully add them to the pan. Spoon some of the sauce over the salmon to coat.
7. Cover the pan and let the salmon cook for 10–12 minutes, or until the fish flakes easily with a fork.
8. Stir in the fish sauce (if using) and lime juice.
9. Garnish with fresh cilantro before serving. Serve with rice.

Servings and Timing

• Servings: 4
• Cook Time: 15–20 minutes
• Prep Time: 10 minutes

Variations

• Add Vegetables: You can add vegetables like spinach, bell peppers, or peas to the curry for extra color and nutrition.
• Spicy Version: If you prefer more heat, add a chopped fresh chili or a pinch of cayenne pepper to the curry.
• Substitute Fish: You can replace the salmon with another firm fish like cod or halibut for a different twist.
• Vegan Option: Swap the salmon for tofu and use vegetable broth to make it completely plant-based.

Storage/Reheating

• Storage: Leftover curry can be stored in an airtight container in the refrigerator for up to 2–3 days.
• Reheating: Reheat gently in a skillet over low heat, adding a splash of water or broth if needed. Alternatively, you can reheat in the microwave in short bursts, stirring in between.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just be sure to thaw it properly before cooking to ensure even cooking. You can either thaw it overnight in the refrigerator or use the defrost setting on your microwave.

Can I make this curry ahead of time?

While this curry is best enjoyed fresh, you can make it a few hours ahead and store it in the refrigerator. Just reheat gently before serving.

Can I add more vegetables to the curry?

Yes! You can add vegetables like spinach, bell peppers, zucchini, or even peas to make it more hearty and nutritious.

How do I make this curry spicier?

If you like more spice, you can add a chopped fresh chili, a pinch of cayenne pepper, or some red pepper flakes when cooking the onions and garlic.

Can I use coconut cream instead of coconut milk?

Yes, you can use coconut cream for a richer, thicker curry. If you do, you might want to add a little extra broth to balance the consistency.

Can I use other types of fish?

You can use other firm white fish like cod, halibut, or even trout. Just be sure to adjust the cooking time if needed, depending on the thickness of the fish.

What should I serve this curry with?

This curry pairs wonderfully with steamed basmati rice, jasmine rice, or naan bread. You could also serve it over quinoa for a gluten-free alternative.

Can I make this recipe without fish sauce?

Yes, you can skip the fish sauce if you prefer or substitute it with a little soy sauce for an umami flavor, though the taste will vary slightly.

Is this recipe suitable for a low-carb diet?

Yes, this recipe is low in carbs, especially if served with cauliflower rice instead of regular rice.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat gently before serving.

Conclusion

This Easy 30-Minute Coconut Salmon Curry is the perfect quick dinner solution when you’re craving something flavorful and comforting. The creamy coconut milk and aromatic spices make for a rich, satisfying sauce, while the salmon provides a healthy protein. With minimal prep and cook time, this dish is ideal for busy weeknights or whenever you want a delicious homemade meal in a flash. Enjoy it with rice or naan for a complete, mouthwatering experience!

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