How to Make Delicious Salmon Coconut Curry

Salmon Coconut Curry. Coconut curry salmon is everything I ever needed to happen to salmon, like, actually happening. A quick high-heat trip to the oven. A simple, creamy, barely spicy, and MEGA flavorful sauce poured over the whole thing. Probably too much (but never too much) lime squeezing. We're talking big juicy chunks of salmon and fresh spinach in a light Thai inspired red curry sauce ~ popped with the holy trinity of lime, cilantro and fresh ginger.

This Thai-inspired salmon coconut curry has tender pan-seared salmon in a creamy red curry coconut milk sauce. I can't resist a good coconut milk sauce. Thai red curry paste, extra garlic, onion, a bit of fish sauce, lime juice, and a little sugar is a symphony of flavors dancing on your tastebuds. You can cook Salmon Coconut Curry using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Salmon Coconut Curry

1. Prepare 500 gm of Salmon.
2. It's 3 tbsp of Coconut oil.
3. Prepare 1/4 cup of Tamarind water.
4. Prepare 1 tsp of Fennel seeds.
5. It's 1 tbsp of Curry leaves.
6. You need 1 of Onion finely chopped.
7. Prepare 2 of Tomatoes finely chopped.
8. You need 1 of Green chilli finely chopped.
9. Prepare 1 tbsp of Ginger chopped.
10. It's 1 tbsp of Garlic chopped.
11. It's 1/2 tsp of Turmeric powder.
12. It's 1 tsp of Chilli powder.
13. You need 1 tbsp of Coriander powder.
14. Prepare 1 cup of Coconut milk.
15. You need As needed of Salt.
16. It's 1 tbsp of Coriander chopped.

Turn off heat and stir in spinach and lime juice. Top with salmon curry, basil and. Heat oil in a medium saucepan over medium. Meanwhile, heat oil in large skillet on medium heat.

Salmon Coconut Curry instructions

1. Wash Salmon in running cold water for 5 to 7 times. Cube it rub with 1/4 tsp of turmeric and salt. Keep aside. Soak small piece of tamarind in 1/4 cup of warm water. Squeeze the juice and keep aside..
2. Heat oil in kadai once hot add fennel seeds. Once splutter add curry leaves and onion. Saute until onion turns into golden brown and add chopped chilli, ginger and garlic..
3. Once raw smell goes off add chopped tomato,tamarind water, remaining turmeric powder, chilli powder and coriander powder. Add salt. Close with lid and cook until the oil separate from the sides. It looks like thick gravy..
4. Now it's time to add coconut milk. Stir and let it boil for another 5 minutes in low flame. Now add salmon pieces and cook for 5 minutes in low flame. It won't take much time to cook..
5. Now open the lid and cook for another 3 minutes. Garnish with coriander leaves, adjust the salt level and serve hot wit steamed rice.
6. Yummy and healthy salmon coconut curry is ready..

Since we tend to avoid dairy products in our house, coconut milk curries are often on our menu - like this salmon curry recipe or this Slow Cooker Chicken Curry. You can still have all of the rich and decadent flavors found in a traditional curry, but with more of a Thai-style spin since coconut milk is the main sauce ingredient. Cashew Coconut Salmon Curry is an easy to make and crazy delicious fish curry recipe. The salmon is poached in a simple coconut Thai curry sauce that begs to be poured over steamed rice or cauliflower rice. This week though, I wanted spicy and I had all the ingredients on hand for an asian-inspired riff on coconut curry salmon, and this hit the jackpot.