salmon coconut curry

Pan sear salmon fillets and dunk them in a coconut-tomato gravy to make this Indian salmon curry. And for a satisfying, wholesome meal, serve it with steamed white rice or flatbread or naan bread.

Indian Salmon Curry With Coconut

salmon fillets

onion (finely diced)

red tomatoes

jalapeno (optional)

garlic

1/2″ ginger (peeled)

coconut milk

water

tbsp cooking oil

tsp garam masala

salt and pepper

cilantro (finely chopped)

Combine tomato pieces with garlic, ginger, and jalapeno in a blender or food processor. Keep it aside.

Heat some cooking oil in a large skillet over medium heat.

Then add salmon fillets to the skillet and sear them for 2-3 minutes on each side. Take them out and keep aside.

In the same pan, with leftover oil, sauté onions until golden brown.

Add the tomato-garlic mixture and cook until it thickens to a paste-like consistency for about 6-8 min.

Add coconut milk and water. Mix well and bring the mixture to a boil

Season the curry base with some salt and garam masala. Cover and cook the curry for 5 min.

Add pan-seared salmon fillets, gently coat them with the coconut-tomato curry. Cover and turn off the heat.

Finally, garnish with finely chopped cilantro and serve warm.

This Thai-inspired salmon coconut curry has tender pan-seared salmon in a creamy red curry coconut milk broth. It&#039;s flavorful and comforting!

Salmon Coconut Curry

salmon

Salt & pepper (to taste)

olive oil

butter

onion

garlic (minced)

Thai red curry paste

carrot matchsticks

broccolini (chopped small)

fish sauce

(13.5 ounce) can full-fat coconut milk

brown sugar

lime juice

basil (torn/chopped)

cilantro (chopped)

Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt &amp; pepper.

Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your carrots and broccolini.

Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don&#039;t force it).

Take the salmon out of the pan and transfer it to a plate. If you don&#039;t want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.

Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.

Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute.

Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.

Stir in the lime juice, then add the fish back to the pan. Season with more salt &amp; pepper as needed. Let it warm through for a couple of minutes. Sprinkle with the basil and cilantro and serve immediately.

Pieces of juicy salmon cooked in a creamy, aromatic curry sauce makes this easy salmon curry the perfect weeknight dinner recipe.

Easy Creamy Salmon Curry

tbsp butter

onion (finely chopped)

ginger

tbsp Garam Masala

½ tsp ground cardamom

turmeric

½ tsp ground coriander

paprika

salt

½ tsp black pepper

tomato paste

(400 grams/14 ounces) coconut milk

stock

½ tsp pepper

Preheat the oven to 220°C/430°F

In a large, deep pan or pot set over medium heat, melt the butter and add the onion.

Cook for a few minutes until soft and translucent. Add the garlic and ginger and cook for 30 seconds.

Add all the spices and cook for a minute until the pan looks dry and smells aromatic.

Stir the tomato paste in and cook for another minute then pour in the coconut milk and stock.

Season the sauce with salt and pepper then reduce the heat and allow to simmer for 10 minutes until the sauce is slightly reduced. 

Slice the salmon fillet into the bite-size chunks and pat dry with paper towel. Place on a sheet pan lined with parchment paper.

Drizzle over the oil and season generously with salt and pepper. Place in a hot oven and allow to roast for 5-7 minutes until the salmon is firm but not fully cooked.

Remove from the oven and set aside.

Once the sauce has reduced slightly, add the salmon to the sauce and allow to simmer for another 5 minutes until the salmon is just cooked but still juicy.

Adjust seasoning and add lemon or lime juice then garnish with fresh cilantro/coriander.

Serve with rice, naan bread or roti.

This Curry Salmon With Coconut Milk And Bok Choy is a nutrient-dense, high-protein, and gluten-free one-pan stovetop dish that everyone will love! The homemade curry paste and sauce come together with ingredients like curry powder, fresh ginger, and coconut milk and are rich in flavor. The recipe can be made and ready to eat in just 30 minutes, and it even freezes well!

Curry Salmon With Coconut Milk And Bok Choy

mustard seeds

⅓ small yellow onion, roughly chopped (~20 grams)

ginger (~10 grams), peeled

red chili pepper

curry powder

coriander

Tablespoons (30 milliliters) olive oil or avocado oil

(240 milliliters) canned full-fat coconut milk

vegetable broth

(5 milliliters) coconut aminos

(6 grams) fish sauce

cherry tomatoes (~90 grams)

black pepper

bok choy (~125 grams), cut into wedges

green beans (~50 grams)

(5 milliliters) lime juice

Tablespoons finely chopped cilantro

Prepare Curry Paste

To a large pan over medium heat, add mustard seeds and cook until they start to pop just slightly, about 1-2 minutes. Remove pan from heat and allow mustard seeds to cool. Then, add them to a mortar and pestle or single-serve blender attachment, add in all remaining curry paste ingredients, and grind them up until well-combined. Set aside.

Remove Skin And Cut Salmon Into Cubes

If using skin-on salmon fillets, using a sharp knife, remove the skin (if using skinless fillets, skip this step). Then, cut the salmon into 1-inch x 1-inch cubes. Set aside.

Prepare Sauce: In the same pan used to prepare the curry paste, heat oil and cook the prepared curry paste for 1-2 minutes, stirring occasionally. Stir in coconut milk, vegetable broth, coconut aminos, fish sauce, tomatoes, and pepper. Cover pan with a lid and cook on medium heat until sauce starts to reduce, about 5-6 minutes.

Cook Salmon And Serve

To the pan, add in cubed salmon and cook for an additional 5-6 minutes. Add in bok choy and green beans and cook until slightly wilted and softened, about 1-2 minutes. Pour in lime juice. Taste mixture and adjust seasoning to your preferences. Serve in bowls (optionally: serve on top of steamed cauliflower rice) and garnish with chopped cilantro.

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Indian Salmon Curry With Coconut

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Top 4 salmon coconut curry recipes from across the web

The most viewed salmon coconut curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Indian Salmon Curry With Coconut

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The most viewed salmon coconut curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine