Description
Creamy coconut salmon curry offers a delightful blend of Pacific Northwest seafood and Southeast Asian spices. Fragrant herbs and rich coconut milk create a luxurious sauce that welcomes you to savor each delectable bite.
Ingredients
Scale
- 1.5 lbs (700g) salmon fillets, skin removed and cut into chunks
- 1 tbsp oil (coconut or vegetable)
- 1 can (14 oz/400 ml) coconut milk
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- ½ cup (120 ml) diced tomatoes (or 1 fresh tomato, chopped)
- ½ cup (120 ml) vegetable or fish broth
- 1 tbsp tomato paste
- 1 tbsp fresh lime juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp paprika
- ½ tsp garam masala
- ½ tsp salt (adjust to taste)
- ½ tsp red pepper flakes (optional, for heat)
- 1 tsp honey or maple syrup (optional, for slight sweetness)
- ½ cup (75g) frozen peas or spinach (optional, for extra veggies)
- Fresh cilantro, chopped (for garnish)
Instructions
- Foundation Preparation: Sauté onions in hot oil until translucent, creating an aromatic base for the curry’s complex flavor profile.
- Spice Awakening: Rapidly introduce cumin, coriander, turmeric, paprika, and garam masala to the pan, stirring to release their vibrant essences without scorching.
- Sauce Development: Combine diced tomatoes, tomato paste, and broth, allowing the mixture to simmer and intensify its flavor dimensions for several minutes.
- Creamy Integration: Whisk coconut milk and honey into the sauce, creating a silky, luxurious liquid that will envelop the salmon in rich, velvety texture.
- Salmon Poaching: Gently immerse salmon chunks into the simmering sauce, ensuring even cooking and delicate flavor absorption while maintaining the fish’s tender integrity.
- Final Embellishment: Incorporate lime juice and optional green elements like peas or spinach, enhancing the curry’s brightness and nutritional complexity.
- Culinary Completion: Adjust seasoning to balance flavors, garnish with fresh cilantro, and serve alongside steamed rice or warm naan bread to complement the curry’s robust character.
Notes
- Prevent Spice Burning: Toast spices quickly and continuously stir to release flavors without scorching, which can create bitter undertones in the curry.
- Control Salmon Texture: Avoid overcooking salmon by monitoring cooking time closely, aiming for a delicate, flaky texture that remains moist and tender.
- Balance Sauce Consistency: Adjust coconut milk and broth quantities to achieve desired sauce thickness, ensuring it coats salmon without becoming too runny or dense.
- Customize Dietary Needs: Substitute salmon with tofu for vegetarian version, use low-sodium broth for reduced-salt diets, or select gluten-free ingredients for sensitive individuals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg