Easy Salmon Coconut Curry
A comforting and simple dish featuring salmon in a creamy coconut curry sauce, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Southeast Asian
- Diet: Pescatarian
Ingredients
Scale
- 2 salmon fillets (about 6 ounces each)
- 1 can coconut milk (full-fat)
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
- Cooked rice for serving (jasmine or basmati)
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Season the salmon fillets with salt and pepper and sear in the skillet for 4-5 minutes on each side until golden brown. Remove and set aside.
- Add the red curry paste to the skillet and sauté for 1-2 minutes.
- Pour in the coconut milk, fish sauce, and lime juice; stir and bring to a simmer.
- Return the salmon to the pan, gently coat with the sauce, and simmer for an additional minute.
- Serve over cooked rice and garnish with fresh cilantro.
Notes
You can customize the heat level by adding chopped chilies or use tofu for a vegetarian version.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 60mg
