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Salmon coconut curry with fresh herbs

Easy Salmon Coconut Curry

Tender salmon chunks poached in a creamy Thai red curry coconut sauce with ginger, garlic, red bell pepper, spinach and lime.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 480
Ingredients Method Notes

Ingredients
  

Salmon
  • 1 1/2 lb skinless salmon fillets cut into 1 1/2 inch chunks
  • 1/2 tsp salt
Curry Sauce
  • 1 tbsp coconut oil or neutral oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 to 3 tbsp Thai red curry paste
  • 1 can full fat coconut milk 13.5 oz
  • 1/2 cup chicken or vegetable broth
  • 1 tbsp fish sauce
  • 1 tsp brown sugar or honey
  • 1 red bell pepper sliced
  • 2 cups baby spinach
  • 1 lime juiced
To Serve
  • cooked jasmine rice
  • 2 tbsp fresh cilantro chopped
  • Thai basil optional

Method
 

  1. Pat the salmon dry and season with salt.
  2. Cook the onion in oil 4 to 5 minutes, then add the garlic and ginger for 1 minute.
  3. Stir in the curry paste and cook 1 minute.
  4. Add the coconut milk, broth, fish sauce and sugar, bring to a simmer and add the bell pepper for 5 minutes.
  5. Add the salmon, cover and simmer gently 5 to 7 minutes until 145°F.
  6. Fold in the spinach, add lime juice and serve over rice with herbs.

Notes

Cook salmon to 145°F. Leftovers are best within 2 days.