Description
Easy 30-Minute Coconut Salmon Curry ### **Description:** This quick and easy Coconut Salmon Curry is a flavorful and healthy dish made in just 30 minutes. The creamy coconut milk base paired with aromatic spices gives the salmon a rich and comforting flavor, while the veggies add a delightful crunch. Perfect for a busy weeknight dinner that doesn’t compromise on taste! ### **
Ingredients
- :**
- – **4 salmon fillets** (about 6 ounces each)
- – **1 tablespoon olive oil** (or coconut oil)
- – **1 onion**, finely chopped
- – **2 cloves garlic**, minced
- – **1 tablespoon fresh ginger**, grated
- – **1 can (14 ounces) coconut milk**
- – **1/2 cup chicken broth** (or vegetable broth)
- – **1 tablespoon red curry paste** (or more for heat)
- – **1 teaspoon turmeric**
- – **1/2 teaspoon ground cumin**
- – **1 teaspoon ground coriander**
- – **1/2 teaspoon ground cinnamon**
- – **1/2 teaspoon chili powder** (optional, for heat)
- – **Salt and pepper**, to taste
- – **1 cup baby spinach** (or kale)
- – **1 red bell pepper**, thinly sliced
- – **1/2 cup cherry tomatoes**, halved
- – **Fresh cilantro**, for garnish
- – **Lime wedges**, for serving
- – **Rice or naan**, for serving
- ### **
Instructions
- :**
- 1. **Cook the salmon**: Heat olive oil in a large pan or skillet over medium-high heat. Season the salmon fillets with salt and pepper, then cook for about **3-4 minutes per side** until cooked through and lightly browned. Remove the salmon and set aside.
- 2. **Make the curry sauce**: In the same pan, add the chopped onion and cook for **2-3 minutes** until softened. Add garlic and ginger, and cook for another minute. Stir in the curry paste, turmeric, cumin, coriander, cinnamon, and chili powder (if using). Cook for **1 minute**, stirring constantly.
- 3. **Add liquids**: Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce heat to low. Allow to simmer for about **5 minutes** until the sauce thickens slightly.
- 4. **Add vegetables**: Stir in the baby spinach, bell pepper, and cherry tomatoes. Let them cook for about **2-3 minutes**, just until the spinach wilts and the vegetables soften.
- 5. **Add the salmon**: Gently place the cooked salmon fillets back into the pan, breaking them into large chunks. Stir gently to combine with the sauce and vegetables, being careful not to break the salmon up too much.
- 6. **Serve**: Garnish with fresh cilantro and serve with lime wedges. Serve the curry over rice or with naan.
- ### **
Notes
- :**
- – You can substitute the salmon with any firm fish like cod or halibut, or even shrimp.
- – For a spicier curry, feel free to add more red curry paste or a pinch of cayenne pepper.
- – You can use frozen salmon fillets; just make sure to thaw them thoroughly before cooking.
- – For a lighter option, serve the curry with cauliflower rice instead of regular rice.
- ### **
Nutrition
- Calories: ** 380 kcal
- Sugar: ** 5g
- Sodium: ** 500mg
- Fat: ** 23g
- Saturated Fat: ** 6g
- Unsaturated Fat: ** 14g
- Trans Fat: ** 0g
- Carbohydrates: ** 14g
- Fiber: ** 3g
- Protein: ** 35g
- Cholesterol: ** 75mg