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To make a savory salmon coconut curry, you need a few key items. - 4 salmon fillets (skinless) - 1 can (400ml) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fish sauce - 1 tablespoon lime juice - 1 teaspoon ginger, grated - 3 garlic cloves, minced - 1 red bell pepper, sliced - 1 cup snap peas - 1 tablespoon olive oil - Fresh cilantro for garnish - Salt and pepper to taste - Cooked jasmine rice for serving These ingredients blend well, giving you a rich flavor. The coconut milk adds creaminess, while the red curry paste gives it a kick. Fresh herbs like cilantro add brightness, and lime juice balances the dish. You can serve this curry with jasmine rice, making it a complete meal. {{ingredient_image_1}} Start by heating olive oil in a large skillet over medium heat. Add minced garlic and grated ginger. Sauté them for about one minute until they smell great. Next, stir in two tablespoons of red curry paste. Cook it for another minute until the spice blends well and fills your kitchen with a warm aroma. Now, it’s time to add the rich coconut milk. Pour in one can of coconut milk and stir to mix. Let it come to a gentle simmer. After that, add the sliced red bell pepper and one cup of snap peas. Cook these for about three to four minutes until they soften a bit. To bring out the flavor even more, season the sauce with one tablespoon of fish sauce and one tablespoon of lime juice. Stir well to combine everything. Gently place four salmon fillets in the skillet. If your fillets have skin, put them skin-side down. Spoon some of the curry sauce over the top of the salmon. Cover the skillet and let it simmer for about eight to ten minutes. The salmon is ready when it flakes easily with a fork. Taste the curry and adjust with salt and pepper if needed. Enjoy your meal! To make your Salmon Coconut Curry pop, spice adjustments can really help. If you like heat, add more red curry paste. For milder flavors, use less. You can also try adding a dash of chili flakes for extra kick. Fresh herbs play a big role in flavor and look. Cilantro is my go-to for garnish. It adds a fresh taste and bright color to your dish. You can also use fresh basil or mint if you want to mix things up. Cooking salmon right is key to a great dish. Use medium heat to cook the salmon gently. This helps it stay moist and tender. Always check if the salmon flakes easily with a fork. This shows it’s done. For the curry, aim for a creamy, smooth texture. If it’s too thick, add a splash of water or more coconut milk. This will help balance the flavors and keep it light. Pro Tips Use Fresh Ingredients: Fresh salmon and vegetables will enhance the flavor and texture of your curry, making it more vibrant and delicious. Adjust Spice Level: If you prefer a milder curry, reduce the amount of red curry paste or add a bit of coconut milk to temper the heat. Add More Veggies: Feel free to include other vegetables like broccoli, zucchini, or carrots for added nutrition and color. Let It Rest: Allow the curry to sit for a few minutes after cooking; this helps the flavors meld together beautifully before serving. {{image_2}} If you want to switch things up, there are great options! Instead of salmon, try using tofu for a plant-based meal. Tofu soaks up the curry flavors well. If you're a seafood fan, shrimp is another tasty choice. It cooks quickly and adds a nice touch. You can also play with the veggies. Snap peas and red peppers are great, but don't stop there! You can add zucchini, carrots, or broccoli. Each vegetable brings its own flavor and texture. This makes your curry fun and fresh. Curry varies widely across cultures. Thai curry uses coconut milk and fresh herbs, while Indian curry often relies on spices like turmeric and cumin. You can mix and match these styles to create your own version. Adjusting spices can help you find your perfect blend. If you like heat, add more red curry paste or some chili flakes. For a milder taste, reduce the curry paste. This way, you can make a curry that suits your taste buds. To keep your salmon coconut curry fresh, cool it first. Let it sit at room temperature for about 30 minutes before refrigerating. This step helps prevent bacteria growth. Use airtight containers for storage. Glass or plastic containers with tight lids work well. Make sure to label the containers with the date. This way, you’ll know how long they’ve been in the fridge. Store leftovers in the fridge for up to three days. When reheating your curry, do it gently. The best method is to use a stovetop. Pour the curry into a skillet over low heat. Stir occasionally to heat it evenly. If you use a microwave, heat it in short bursts. This way, you avoid overcooking the salmon. Salmon cooks quickly, so keep an eye on it. You want it warm, not dry. Enjoy your meal! Salmon cooks quickly in curry. It takes about 8 to 10 minutes. The salmon should be skin-side down if there is skin. You want the salmon to be opaque and flake easily with a fork. This timing helps keep the salmon moist and tender. Yes, you can prepare this dish ahead of time. Cook the curry base and store it in the fridge. Cook the salmon fresh when you are ready to eat. This method keeps the salmon from getting dry. You can also store leftovers in an airtight container for up to three days. I suggest serving this curry with jasmine rice. The rice soaks up the rich curry sauce. You can also add a side of steamed vegetables or a fresh salad. For extra flavor, try garnishing with fresh cilantro or lime wedges. These add brightness and freshness to your meal. This Salmon Coconut Curry recipe combines simple ingredients like salmon, coconut milk, and red curry paste. You can enhance flavors with fresh herbs and adjust spices to your taste. With the right techniques, you get delicious salmon cooked perfectly in a creamy, fragrant sauce. Don't forget to store any leftovers properly for future meals. This dish is easy to customize, making it perfect for everyone. Enjoy creating your curry and exploring new flavors in your kitchen.

Salmon Coconut Curry

A flavorful and creamy curry featuring salmon fillets cooked in coconut milk with vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 fillets salmon (skinless)
  • 1 can coconut milk (400ml)
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon ginger, grated
  • 3 cloves garlic, minced
  • 1 piece red bell pepper, sliced
  • 1 cup snap peas
  • 1 tablespoon olive oil
  • to taste fresh cilantro for garnish
  • to taste salt and pepper
  • for serving cooked jasmine rice

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
  • Stir in the red curry paste, cooking for another minute until it's well mixed and aromatic.
  • Pour in the coconut milk and stir to combine, allowing it to come to a gentle simmer.
  • Add the sliced red bell pepper and snap peas to the skillet, cooking for about 3-4 minutes until they begin to soften.
  • Season the sauce with fish sauce and lime juice; stir well.
  • Gently place the salmon fillets in the skillet, skin-side down if applicable. Spoon some of the curry sauce over the top, cover, and let it simmer for about 8-10 minutes until the salmon is cooked through and flakes easily.
  • Taste the curry and adjust seasoning with salt and pepper if necessary.
  • Serve the salmon curry over a bed of cooked jasmine rice, garnished with fresh cilantro.

Notes

Serve with jasmine rice for a complete meal.
Keyword coconut, curry, quick meal, salmon