Description
Indulge in the vibrant flavors of Creamy Coconut Salmon Curry, a perfect blend of aromatic spices and fresh herbs that transforms your weeknight dinners into something special. This dish features tender salmon fillets enveloped in a velvety coconut sauce enriched with Thai red curry paste and zesty lime juice. Ready in just 30 minutes, it’s not only quick but also customizable; you can easily swap proteins or add seasonal vegetables to suit your taste. Serve it over fluffy jasmine rice, quinoa, or alongside warm naan for an unforgettable meal that’s sure to impress.
Ingredients
Scale
- 500 g salmon fillets
- 1 tablespoon demerara sugar
- 1 teaspoon curry powder
- Pinch ground ginger
- 1 teaspoon garlic powder
- Pinch sea salt
- 1 tablespoon olive oil
- 3 garlic cloves (minced)
- 2 tablespoons fresh ginger (minced)
- 2 tablespoons demerara sugar
- 1 tablespoon Thai red curry paste
- 400 ml coconut milk
- 2 teaspoons soy sauce
- 1 lime (juice only)
- 100 g fresh spinach (washed and chopped)
- 2 tablespoons fresh basil (chopped)
- 2 tablespoons fresh coriander (chopped)
Instructions
- Preheat the oven to 190ºC.
- In a mixing bowl, combine demerara sugar, curry powder, ground ginger, garlic powder, and sea salt.
- Rub this mixture evenly over both sides of the salmon fillets.
- Place the seasoned salmon on a baking tray lined with parchment paper.
- Roast the salmon in the preheated oven for about 12-15 minutes or until cooked through.
- In a saucepan over medium heat, add olive oil.
- Sauté minced garlic and ginger until fragrant (about 1-2 minutes).
- Stir in demerara sugar and Thai red curry paste; cook for another minute.
- Pour in coconut milk and soy sauce; bring to a gentle simmer.
- Add lime juice and chopped spinach; stir until spinach wilts.
- Once the salmon is finished baking, plate each fillet atop a generous serving of coconut sauce.
- Garnish with fresh basil and coriander before serving.
Nutrition
- Serving Size: 1 salmon fillet with sauce (200g)
- Calories: 355
- Sugar: 8g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg