30-Minute Salmon Coconut Curry
This warming Salmon Coconut Curry is perfectly balanced between sweet, spicy, and citrus-y. Ready in 30 minutes and in just one pot. Serve over rice for the perfect comfort meal!
Ingredients
- 3 cloves garlic
- 1 small yellow onion
- 10 ounces skinless salmon
- 3 tablespoons coconut oil
- 13.66 ounces coconut milk 13.66 ounces = 1 can
- 1 teaspoon ginger paste or ½ teaspoon ground ginger
- 2 tablespoons Thai red curry paste + up to 1 more tablespoon to taste
- 1 tablespoon fish sauce
- 1 cup fresh spinach
- 2 tablespoons lime juice 1 lime = approx. 2 tablespoons juice
- 2 tablespoons honey
Instructions
- Peel and mince your garlic. Cut your onion around the core, peel off the outer layer, and dice.
- If need be, remove the skin from the salmon. Pat dry the salmon with a paper towel (try these bamboo paper towels for a more sustainable option) on both sides to remove excess moisture. Slice the salmon into bite-sized cubes.
- To a large pan or wok over medium heat, add the coconut oil, onion, and garlic and sauté until the onions are translucent, about 5-7 minutes.
- Add the coconut milk and bring to a low boil.
- Add the red Thai curry paste, ginger, and fish sauce and stir to combine. Bring back to a low boil.
- Add the cubed salmon and poach for 1-2 minutes.
- Add the spinach, lime juice, and honey. Allow the spinach to wilt, then stir to combine.
- Simmer on low to thicken the sauce until you are happy with the consistency. Serve hot over rice with a little fresh lime juice.
Video
Notes
- I highly recommend squeezing a little extra lime juice on top right before serving. The fresh lime juice really activates all the flavor!
- For more quick and easy fish dinners, check out this list of 30 Minute or Less Fish Recipes.