Salmon Coconut Curry
A fragrant and creamy dish combining salmon and coconut milk, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 2 fillets salmon fillets
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup spinach Can substitute with kale or add other vegetables
- 1 tablespoon vegetable oil
- Salt to taste
- Cooked rice for serving
Instructions
Preparation
- In a pan over medium heat, add the vegetable oil.
- Season the salmon fillets with salt. Sear them in the heated pan for about 3-4 minutes on each side until fully cooked. Remove the fillets and set them aside.
- In the same pan, add the red curry paste. Cook for about 1 minute until fragrant.
- Pour in the coconut milk, fish sauce, and sugar. Stir to combine and bring the mixture to a gentle simmer.
- Add the spinach and allow it to cook until wilted.
- Return the seared salmon to the pan and heat it through for a minute.
- Plate the salmon curry over a bed of cooked rice.
Notes
For a richer flavor, let the curry simmer for a few extra minutes. If you prefer a milder curry, reduce the amount of red curry paste. Add a splash of lime juice right before serving for brightness. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.