Description
This Salmon Coconut Milk Curry is a deliciously creamy and aromatic dish, featuring tender salmon fillets simmered in a flavorful coconut milk sauce with a blend of spices. It’s a perfect balance of rich and spicy, served with steamed rice or naan for a truly satisfying meal.
Ingredients
- Salmon Fillets: Skinless salmon fillets, cut into pieces for easy cooking.
- Coconut Milk: Full-fat coconut milk adds creaminess and a subtle sweetness to the curry.
- Curry Powder: The blend of spices (typically turmeric, cumin, coriander, and chili) gives the curry its signature warmth and depth.
- Ginger: Fresh grated ginger for a zesty, aromatic flavor.
- Garlic: Minced garlic adds richness to the curry base.
- Onion: Sautéed onion for sweetness and texture.
- Tomatoes: Diced fresh or canned tomatoes add a tangy base to the curry sauce.
- Cilantro: Fresh cilantro for garnish, bringing a refreshing herbal note.
- Lime Juice: Fresh lime juice to add a citrusy zing to balance the creaminess of the coconut milk.
- Chili (Optional): For a spicy kick, add fresh or dried chili according to your spice preference.
- Olive Oil: For sautéing the vegetables and cooking the salmon.
- Salt: To season the curry and enhance the flavors.
- Black Pepper: For seasoning and a touch of warmth.
Instructions
- Prepare the Salmon: Cut the salmon fillets into bite-sized pieces. Season lightly with salt and pepper.
- Cook the Aromatics: Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened. Add the minced garlic and grated ginger and cook for another minute, until fragrant.
- Make the Curry Base: Add the diced tomatoes to the skillet and cook for about 5 minutes until they soften and begin to break down. Stir in the curry powder and cook for another minute to toast the spices.
- Add Coconut Milk: Pour in the coconut milk and stir to combine. Bring the mixture to a simmer and let it cook for 10-12 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Cook the Salmon: Gently add the salmon pieces to the curry and simmer for another 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Finish the Curry: Stir in lime juice and check for seasoning, adding salt or pepper as needed. If you like a bit of extra heat, add chili or red pepper flakes to taste.
- Serve: Serve the salmon curry over a bed of steamed rice or with naan bread, and garnish with freshly chopped cilantro.
Notes
- You can substitute the salmon with other fish, like cod or tilapia, for a different twist.
- Adjust the spice level to your taste by adding more or less curry powder or chili.
- For a heartier dish, you can add vegetables such as spinach, bell peppers, or zucchini to the curry.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai, Indian-inspired