One Pan Salmon Coconut Curry

Name: One Pan Salmon Coconut Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1.5 lbs Salmon (about 3-4 filets; skin removed); 1 tsp Salt; 1 tbsp Avocado Oil; 2 tbsp Ginger (grated); 2 tbsp Garlic (grated or finely minced); 4 Thai Red Chilis (optional; thinly sliced; more or less to taste); 1/4 cup Thai Red Curry Paste; 1 tbsp Palm Sugar (can substitute with brown sugar); 14 oz Full-Fat Canned Coconut Milk (I used 1 can of Thai Kitchen Unsweetened Full-Fat Coconut Milk); 1/2 cup Water; 1 tsp Soy Sauce; 1 tsp Fish Sauce (can substitute with additional soy sauce); 2 cups Spinach; 1 Lime (juice and zest; additional to serve); Cilantro (optional to serve); White Rice (optional to serve)

7 steps

Prep:15minCook:20min

I absolutely love this quick and easy salmon coconut curry! It's super flavorful, creamy, and satisfying.

Updated at: Thu, 21 Nov 2024 10:05:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories619.3 kcal (31%)

Total Fat45.3 g (65%)

Carbs18.4 g (7%)

Sugars3 g (3%)

Protein39.2 g (78%)

Sodium1379.7 mg (69%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 lbsSalmon

skin removed

1 tspsalt

1 Tbspavocado oil

2 Tbspginger

grated

2 TbspGarlic

grated or finely minced

4Thai Red Chilis

optional, thinly sliced, more or less to taste

¼ cupthai red curry paste

1 TbspPalm Sugar

can substitute with brown sugar

14 ozFull-Fat Canned Coconut Milk

I used 1 can of Thai Kitchen Unsweetened Full-Fat Coconut Milk

½ cupwater

1 tspsoy sauce

1 tspFish Sauce

can substitute with additional soy sauce

2 cupsspinach

1Lime

juice and zest, additional to serve

Instructions

Step 1

Cut salmon into 2 inch pieces and sprinkle with salt. Set aside.

Step 2

In a small bowl combine the grated ginger, grated garlic, and thinly sliced Thai red chilis if you're using them. Heat the avocado oil in a large high-rimmed sauté pan over medium heat. Add the prepared ginger, garlic, and chilis. Cook for 30 seconds-1 minute until fragrant, stirring constantly.

Step 3

Add the Thai red curry paste and stir to combine. Cook for 2 minutes. Add the sugar, stir to combine into the curry paste, and cook for another minute.

Step 4

Pour in the coconut milk and water. Stir well to combine with the other ingredients. Add the soy sauce and fish sauce then increase the temperature to bring to a boil.

Step 5

Once boiling, lower the heat to simmer, add the salmon pieces, then cover with a lid. After 3 minutes, flip the salmon over, cover with a lid, and cook for 2 more minutes.

Step 6

Add the spinach. The spinach should wilt quickly from the heat of the curry. Add the zest and juice of 1 lime.

Step 7

Serve the salmon coconut curry over white rice. Top with cilantro and additional lime juice as desired.

View on Carol Bee Cooks

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