Description
This 30-minute Salmon Coconut Curry is rich and fragrant, perfect for sharing. Tender salmon fillets are nestled in a velvety Thai-spiced coconut sauce, brightened with fresh basil and lime.
Ingredients
Scale
- 8 salmon fillets (6 oz each, skin-on preferred)
- Salt & pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 4 garlic cloves, minced
- 4 heaping tbsp Thai red curry paste
- 2 (13.5 oz) cans full-fat coconut milk
- 1 tsp brown sugar
- 2 tsp fresh lime juice
- 2 (16 oz) bags fresh spinach
- 4 tbsp fresh basil, torn
- Optional: Lime wedges, jasmine rice for serving
Instructions
- Pat fillets dry and season well. Heat oil and butter in large skillet, sear salmon for 3–4 minutes per side until golden. Set aside.
- In the same pan, sauté garlic for 30 seconds. Add curry paste and cook for 1 minute. Stir in coconut milk, brown sugar, and lime juice. Simmer for 3–5 minutes.
- Stir in spinach in batches until wilted.
- Return salmon to skillet and spoon sauce over top. Simmer gently for 5 minutes until salmon is just cooked. Remove from heat and stir in basil.
Notes
- This dish is great for meal-prepping.
- Serve with lime wedges and jasmine rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Salmon Coconut Curry, Thai Curry, Quick Dinner