"COCONUT CURRY SALMON ๐๐ฅฐ this recipe is BEYOND, you have to add it to your list! Itโs perfectly spicy, subtly sweet and the limes just take it over the top ๐ค๐ผ make sure to save!"
Coconut Curry Salmon
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A Note from Feedfeed
Seasoned with aromatic spices, the salmon is pan-seared until golden, then nestled into a vibrant curry sauce infused with red curry paste, coconut milk, and a hint of sriracha. Pair with fragrant jasmine or basmati rice to absorb the sauce. Complement the dish with a side of crisp cucumber and carrot salad for a refreshing contrast, or opt for steamed broccoli for a nutritious touch. The medley of flavors in this recipe pairs well with a chilled cucumber mint yogurt sauce, adding a cooling element to balance the warmth of the curry.
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- Recipe Card
Prep time: 15mins
Cook time: 20mins
Serves or Makes: 4 servings
Recipe Card
ingredients
- 3-4 salmon fillets
- 1 tablespoon olive oil
- Kosher salt and pepper, to taste
- 1 large shallot, finely chopped
- 2 grated garlic cloves
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 can unsweetened full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon sriracha
- 1 cup spinach, roughly chopped
- Juice of 1 lime
- Cooked rice and cilantro, for serving
Method
Step 1
Season the salmon fillets with salt and pepper.
Step 2
In a skillet over medium heat, add olive oil.
Step 3
Place the salmon fillets skin side down and cook until golden, about 5-7 minutes per side. Remove from the skillet.
Step 4
In the same pan, add chopped shallot, grated garlic, and grated ginger. Cook for 2-3 minutes until the shallots have softened.
Step 5
Stir in the red curry paste and cook until the paste becomes fragrant, about 1-2 minutes.
Step 6
Pour in the coconut milk, add fish sauce and sriracha. Bring the mixture to a light simmer. Squeeze in the lime juice.
Step 7
Add the roughly chopped spinach to the simmering sauce and cook until wilted.
Step 8
Return the cooked salmon fillets to the pan. Spoon the curry sauce over the salmon.
Step 9
Serve over rice topped with chopped cilantro.