Description
A delicious and creamy coconut curry salmon dish that’s quick to make and packed with flavor.
Ingredients
Scale
- 2 (6 oz) boneless, skinless salmon fillets
- 1 cup full-fat coconut milk
- 2 tbsp red or green curry paste
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 cup bell peppers, chopped
- 2 cups fresh spinach
- 2 tbsp fresh cilantro, chopped
Instructions
- Prepare your ingredients by chopping the vegetables into bite-sized pieces.
- In a large skillet over medium heat, sauté minced garlic and grated ginger in oil until fragrant (about 2 minutes).
- Add the chopped bell peppers and sauté for an additional 3 minutes until slightly softened.
- Stir in the coconut milk and curry paste; bring the mixture to a gentle simmer.
- Carefully add the salmon fillets to the sauce, cover, and cook for about 6–8 minutes until opaque and flaky.
- Stir in fresh spinach until wilted; remove from heat and garnish with chopped cilantro before serving.
Notes
- This dish pairs well with rice or quinoa for a complete meal.
- Feel free to adjust the spice level by adding more or less curry paste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg