This creamy coconut salmon curry is a warm hug in a bowl! The tender salmon smothers in a rich coconut sauce, loaded with spices and flavors that make it delightful.
Making this dish is like hosting a little beach party in your kitchen. I love serving it over rice, and let’s be real—who doesn’t enjoy a good curry night? 🌴
Key Ingredients & Substitutions
Salmon: Fresh salmon is perfect as it cooks quickly and stays tender. However, you can substitute with trout or even canned salmon in a pinch—just adjust cooking time since canned salmon is pre-cooked.
Coconut Milk: Full-fat coconut milk gives the curry its creamy texture. If you’re looking for a lighter option, try light coconut milk or even unsweetened almond milk, but it may alter the taste and richness a bit.
Curry Powder: This is the spice blend that adds flavor! If you don’t have curry powder, use individual spices like turmeric, cumin, and coriander. Adjust to your taste—homemade blends can be just as good!
Green Chilies: These add heat to the dish. If you prefer milder flavors, omit them or use bell peppers instead. You can also add a pinch of red pepper flakes for spice if green chilies aren’t available.
How Do I Ensure My Salmon Is Perfectly Cooked?
Cooking salmon can sometimes be tricky, but here’s how to do it right. The key is to be gentle and monitor the time closely:
- Gently simmer the salmon for 8-10 minutes until the fish turns opaque and flakes easily with a fork.
- Stir occasionally to help coat the salmon with the curry sauce, but avoid stirring too much to keep the pieces intact.
- If you’re using frozen salmon, be sure to thaw it properly before adding to the dish; cooking from frozen can lead to uneven cooking.
How to Make Creamy Coconut Salmon Curry
Ingredients You’ll Need:
For the Curry:
- 1 lb (450g) salmon fillets, skin removed and cut into chunks
- 1 tbsp vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1-2 green chilies, sliced (optional, adjust to taste)
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 can (14 oz / 400 ml) coconut milk (full fat for creaminess)
- 1 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- Juice of half a lime
- Fresh cilantro (coriander leaves), chopped for garnish
How Much Time Will You Need?
This delightful curry takes about 15 minutes to prep and around 15-20 minutes to cook, giving you a total of about 30-35 minutes from start to finish. Perfect for a quick weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Heat the oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, which should take about 5 minutes. Stir occasionally to keep it from browning too much.
2. Adding the Flavor Base:
Next, add the minced garlic, grated ginger, and sliced chilies (if using). Cook for another 1-2 minutes until everything is fragrant and combined. This is where the magic starts to happen!
3. Toasting the Spices:
Now, stir in the curry powder, turmeric, ground coriander, and cumin. Gently toast the spices for about 1 minute while stirring. This step helps release their lovely aromas and ensures a flavorful curry.
4. Mixing in the Tomato Paste:
Add the tomato paste next, stirring to combine it well with the spice mixture and onion. This will deepen the flavor of your curry.
5. Creating the Sauce:
Pour in the can of coconut milk and stir until everything is well blended. Bring the sauce to a gentle simmer, it should look thick and creamy!
6. Seasoning the Sauce:
Add sugar, salt, and freshly ground black pepper to taste. This balance will enhance all the other flavors beautifully.
7. Cooking the Salmon:
Carefully add the salmon chunks to the sauce. Cook it gently for about 8-10 minutes or until the salmon is cooked through and opaque. Stir occasionally to coat the fish with the delicious sauce, being careful not to break up the salmon pieces.
8. Finishing Touches:
Once the salmon is perfectly cooked, remove the pan from heat. Squeeze the juice of half a lime over the curry and give it a gentle stir. This adds a refreshing brightness!
9. Garnishing:
Before serving, sprinkle freshly chopped cilantro on top of the curry for a burst of flavor and color!
10. Serving It Up:
Serve your creamy coconut salmon curry hot over a bed of steamed basmati rice or with warm naan bread. Enjoy every spoonful of this comforting dish!
This creamy and flavorful coconut salmon curry balances spice, creaminess, and freshness—perfect for any curry lover!
FAQ for Creamy Coconut Salmon Curry
Can I Use Frozen Salmon in This Recipe?
Yes, you can! Just make sure to thaw the salmon completely before cooking. Thaw it overnight in the fridge or place it in a sealed plastic bag and submerge it in cold water for a quicker option. Pat it dry with paper towels before adding to the curry.
How can I Make This Recipe Dairy-Free?
This recipe is already dairy-free since it uses coconut milk instead of cream. Just ensure that all the ingredients you’re using, like the curry powder and spices, are free from any dairy additives to keep it completely dairy-free.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it up on the stove over low heat or in the microwave until heated through, stirring occasionally. You may need to add a splash of coconut milk to restore creaminess if it thickens too much.
Can I Make This in Advance?
Yes, you can prepare the curry sauce a day ahead and store it in the fridge. Just add the salmon and simmer it on the day you plan to serve it. This will save you time and allow the flavors to meld even more!
