Coconut Salmon Curry: Comforting, Creamy Delight for Dinner

This Coconut Salmon Curry combines tender salmon with a luscious coconut sauce, making it a nourishing and delicious dinner option.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry

4 fillets Salmon fresh or frozen
1 can Coconut milk preferably full-fat
2 tablespoons Curry powder adjust to taste
2 cups Vegetables (e.g., spinach, bell peppers) substitute with any veggies on hand
1 teaspoon Salt adjust to taste

Equipment

Heavy-bottomed pot

Method

Step-by-Step Instructions

Prepare your ingredients by chopping vegetables and cutting salmon into chunks.
Heat a tablespoon of oil in a pot. Sauté chopped vegetables for about 4-5 minutes.
Add salmon chunks to the pot and cook for 3-4 minutes until just opaque.
Pour in coconut milk and sprinkle curry powder. Stir and simmer for 5-7 minutes.
Season with salt and serve warm over jasmine rice or naan.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Avoid overcooking the salmon. Customize spice levels according to preference. Store leftovers in the fridge for up to 3 days.

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