One-Pan Coconut Salmon Curry
One-Pan Coconut Salmon Curry is a vibrant, flavor-packed dish that brings the tropical essence of coconut milk and tender salmon right to your table. This easy recipe combines fragrant spices, fresh vegetables, and creamy coconut milk for a wholesome meal that’s both comforting and impressive. Perfect for busy weeknights or special gatherings, this curry is sure to delight your taste buds and create unforgettable dining memories.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1 can (13.5 oz) full-fat coconut milk
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely chopped
- 2 tbsp red curry paste
- 1 cup low-sodium vegetable broth
- 2 tbsp fresh lime juice
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- Fresh cilantro for garnish
- Cooked rice or quinoa for serving
Instructions
- Prepare all ingredients: mince garlic and ginger, slice bell peppers, and cut salmon into bite-sized pieces.
- Heat a splash of oil in a large pan over medium heat. Sauté garlic and ginger until fragrant (about 1 minute).
- Add bell peppers to the pan and sauté until softened (around 3 minutes).
- Stir in red curry paste and cook for an additional 1-2 minutes until aromatic.
- Pour in the coconut milk and vegetable broth; stir to combine.
- Gently add salmon pieces to the pan; simmer on low heat for about 8-10 minutes until salmon is cooked through.
- Serve over rice or quinoa, garnished with cilantro and lime wedges.
Nutrition
- Serving Size: 1 fillet with sauce (approx. 300g)
- Calories: 490
- Sugar: 3g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Feel free to customize this dish by adding spinach or snap peas for extra nutrition or swapping salmon for shrimp or tofu for different protein options.