The Best Coconut Curry Salmon is a delightful dish that combines the rich flavors of coconut milk and vibrant curry, perfectly complementing tender salmon fillets. This cuisine is not only delicious but also easy to prepare, making it a perfect weeknight dinner or a charming meal for entertaining guests.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: Approximately 400
- Protein: 30 grams
- Carbohydrates: 15 grams
- Fat: 27 grams
- Fiber: 3 grams
- Sugar: 5 grams
- Sodium: 450 mg
Why Make This The Best Coconut Curry Salmon
This recipe stands out due to its simplicity and incredible flavor profile. The creamy richness of coconut milk combined with the spicy notes of red curry paste creates a harmonious balance. Not only does it deliver comfort through warmth and depth, but the vibrant vegetables like broccoli and bell pepper add bright colors and health benefits, making it a happy addition to any dinner table.
How to Make The Best Coconut Curry Salmon
Ingredients:
- 4 salmon fillets
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 cup chopped broccoli
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Fresh cilantro for garnish
Directions:
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Step 1: Sautéing Garlic and Ginger
In a large skillet over medium heat, add a bit of oil and sauté the garlic and ginger until fragrant, about 1-2 minutes.
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Step 2: Mixing Curry Paste
Stir in the red curry paste and cook for another minute, allowing the flavors to meld beautifully.
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Step 3: Combining Everything
Add the coconut milk, fish sauce, and brown sugar; stir to combine thoroughly for a smooth sauce.
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Step 4: Cooking Salmon and Veggies
Add the salmon fillets along with the chopped broccoli and sliced bell pepper to the skillet. Bring the mixture to a simmer, cover, and cook for about 10-15 minutes, or until the salmon is cooked through and the vegetables are tender.
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Step 5: Finishing with Lime
Stir in the lime juice just before serving to enhance the dish’s brightness.
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Step 6: Garnishing
Serve warm, garnished with fresh cilantro for a burst of color and added flavor.
How to Serve The Best Coconut Curry Salmon
This dish pairs beautifully with fluffy jasmine rice or quinoa to soak up the delicious curry sauce. A light cucumber salad or a simple green salad on the side will complement the meal perfectly. For special occasions, serve with warm naan bread for dipping.
How to Store The Best Coconut Curry Salmon
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. It’s best to reheat gently on the stove to maintain the integrity of the salmon and vegetables. Avoid freezing, as the texture may change upon thawing.
Expert Tips for Perfect The Best Coconut Curry Salmon
- Choose skinless salmon fillets for easier eating and a more elegant presentation.
- Adjust the amount of red curry paste based on your spice preference—start with less if you’re sensitive to heat.
- Always taste and adjust seasoning before serving—adding a dash more lime juice or fish sauce can elevate the flavors immensely.
Delicious Variations
- Substitute shrimp or chicken for the salmon if you desire. Both work well with the curry and coconut milk base.
- For a vegetarian option, replace salmon with tofu and include more veggies such as snow peas and carrots.
- Try different greens like kale or spinach for added nutrition and color.
Frequently Asked Questions
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Can I use light coconut milk?
Yes, light coconut milk can be used for a lighter version, but it may alter the creaminess slightly. -
Can I add more vegetables?
Absolutely! Feel free to add your favorite vegetables such as snap peas, zucchini, or eggplant. -
What can I substitute for fish sauce?
A good substitute is soy sauce, especially for a vegetarian version; you will still achieve a savory depth. -
How do I know when the salmon is done?
The salmon should be opaque and flake easily with a fork when it’s done, approximately 145°F internally. -
Can I make this dish ahead of time?
While the dish is best fresh, you can prepare the sauce in advance and add the salmon and vegetables right before serving.
Conclusion
The Best Coconut Curry Salmon is a flavorful, easy-to-make dish that brings the taste of the tropics to your dinner table. With its creamy coconut sauce and vibrant vegetables, it is sure to impress family and friends alike. Don’t hesitate to try this recipe–not only is it quick to prepare, but it’s also a delicious way to elevate your weeknight dinner routine. Enjoy the delightful flavors and aromas as you create this comforting meal!
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The Best Coconut Curry Salmon
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
A delightful dish combining the rich flavors of coconut milk and vibrant curry to complement tender salmon fillets.
Ingredients
- 4 salmon fillets
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 cup chopped broccoli
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Fresh cilantro for garnish
Instructions
- Sauté garlic and ginger in a large skillet over medium heat until fragrant, about 1-2 minutes.
- Add red curry paste and cook for another minute.
- Stir in coconut milk, fish sauce, and brown sugar; combine thoroughly.
- Add salmon, chopped broccoli, and sliced bell pepper. Simmer, covered, for 10-15 minutes until salmon is cooked through and veggies are tender.
- Stir in lime juice just before serving.
- Serve warm, garnished with fresh cilantro.
Notes
Pairs beautifully with jasmine rice or quinoa. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
