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Savor the Richness of Creamy Salmon Coconut Curry

Creamy Salmon Coconut Curry made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 tablespoon curry powder
  • 1 can 13.5 oz coconut milk
  • 1 lb salmon fillet skin removed and cubed
  • 1 cup cherry tomatoes halved
  • 2 cups fresh spinach
  • Salt to taste
  • Fresh cilantro chopped (for garnish)

Instructions

  • Heat coconut oil in a large skillet over medium heat.
  • Add diced onion and sauté until translucent, about 5 minutes.
  • Stir in minced garlic and grated ginger; cook for an additional 1-2 minutes.
  • Sprinkle in the curry powder and mix it with the onion mixture.
  • Pour in the can of coconut milk, stirring to combine.
  • Once the coconut milk has warmed, add the cubed salmon.
  • Introduce the halved cherry tomatoes and stir gently.
  • Add fresh spinach and stir until wilted, about 2-3 minutes.
  • Season with salt to taste, adjusting as needed.
  • Serve hot, garnished with fresh cilantro.