This Creamy Coconut Salmon Curry combines tender chunks of salmon with vibrant spices and a rich coconut sauce. Packed with fresh green beans, spinach, and tomatoes, this dish is as nourishing as it is flavorful. It’s a comforting, warming meal that brings a taste of exotic spices to your kitchen, ideal for both busy weeknights and special occasions.
Ingredients
- 1 tablespoon vegetable oil or ghee
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, finely chopped
- 2 teaspoons ground turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon garam masala
- 2 tomatoes, diced
- 1 (14-ounce) can coconut milk
- 1 pound salmon fillets, skin removed, cut into cubes
- 1 cup green beans, topped, tailed, and halved
- 2 cups spinach
Instructions
- Sauté the Aromatics : In a large skillet or saucepan, heat the oil or ghee over medium heat. Toss in the chopped onion and sauté for 3-4 minutes, until softened and translucent.
- Add Garlic, Ginger, and Spices : Add the minced garlic and chopped ginger, stirring for about 1 minute until fragrant. Mix in the turmeric, chili powder, cumin, and garam masala, cooking for an additional minute to let the spices bloom.
- Incorporate Tomatoes and Coconut Milk : Stir in the diced tomatoes and cook for 2-3 minutes until they soften. Stir in the coconut milk and let the mixture come to a light simmer.
- Cook the Vegetables : Add the green beans to the sauce, allowing them to cook for 5 minutes until they start to tenderize.
- Add Salmon and Spinach : Gently add the salmon cubes and spinach to the skillet, cooking for about 5-7 minutes or until the salmon is cooked through and the spinach is wilted. Be careful not to overcook the salmon to keep it tender.
- Season and Serve : Taste and adjust seasoning with salt and pepper as desired. Dish out the curry while hot, pairing it with rice or naan for a satisfying meal.
Conclusion
This Creamy Coconut Salmon Curry is a beautiful harmony of rich coconut milk, earthy spices, and fresh vegetables, making it a wholesome and flavorful meal. This dish is an excellent option for those looking to enjoy a nutritious, comforting dinner with minimal prep. Pair it with rice or naan for a satisfying dining experience that will quickly become a favorite!
Creamy Coconut Salmon Curry with Spinach and Green Beans
A delicious coconut-based curry with tender salmon,fresh spinach, and green beans, all simmered in a blend of spices for a heartyand flavorful meal.
- 1 tablespoon vegetable oil or ghee
- 1 onion (finely diced)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (finely chopped)
- 2 teaspoons ground turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon garam masala
- 2 tomatoes (diced)
- 1 14-ounce can coconut milk
- 1 pound salmon fillets (skin removed, cut into cubes)
- 1 cup green beans (topped, tailed, and halved)
- 2 cups spinach
- Sauté the Aromatics : In a large skillet or saucepan, heat the oil or ghee over medium heat. Toss in the chopped onion and sauté for 3-4 minutes, until softened and translucent.
- Add Garlic, Ginger, and Spices : Add the minced garlic and chopped ginger, stirring for about 1 minute until fragrant. Mix in the turmeric, chili powder, cumin, and garam masala, cooking for an additional minute to let the spices bloom.
- Incorporate Tomatoes and Coconut Milk : Stir in the diced tomatoes and cook for 2-3 minutes until they soften. Stir in the coconut milk and let the mixture come to a light simmer.
- Cook the Vegetables : Add the green beans to the sauce, allowing them to cook for 5 minutes until they start to tenderize.
- Add Salmon and Spinach : Gently add the salmon cubes and spinach to the skillet, cooking for about 5-7 minutes or until the salmon is cooked through and the spinach is wilted. Be careful not to overcook the salmon to keep it tender.
- Season and Serve : Taste and adjust seasoning with salt and pepper as desired. Dish out the curry while hot, pairing it with rice or naan for a satisfying meal.