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30 Minute Coconut Salmon Curry

30 Minute Coconut Salmon Curry for Effortless Weeknight Delight

This 30 Minute Coconut Salmon Curry is a quick and flavorful dish perfect for a busy weeknight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Fillets Frozen salmon is a great substitute if properly thawed.
  • 1 tbsp Demerara Sugar Can be swapped for brown sugar if needed.
For the Spice Rub
  • 1 tbsp Curry Powder Feel free to exchange for garam masala.
  • 1 tsp Ground Ginger Fresh ginger can elevate the dish.
  • 1 tsp Garlic Powder Fresh garlic works perfectly too.
For the Curry Sauce
  • 3 cloves Garlic Cloves Essential for aroma; add more for an extra kick!
  • 1 inch Fresh Ginger Use additionally for intensified flavor.
  • 2 tbsp Thai Red Curry Paste Adjust to your spice liking.
  • 1 can Coconut Milk Both full-fat and light versions are delicious.
  • 2 tbsp Soy Sauce Replace with tamari or coconut aminos for gluten-free.
  • 1 tbsp Lime Juice A splash of acidity to brighten flavors.
For the Greens
  • 2 cups Fresh Spinach Feel free to swap with kale or parsley.
  • 1/4 cup Fresh Basil Optional if unavailable.
  • 1/4 cup Coriander (Cilantro) Optional if unavailable.

Equipment

  • oven
  • large skillet
  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a small bowl, mix together demerara sugar, curry powder, garlic powder, and ground ginger, adding a pinch of sea salt. Gradually add water to create a thick paste. Set it aside once it reaches the desired consistency.
  2. Preheat your oven to 190°C (375°F). Spread the spice paste over the salmon fillets and bake for about 6 minutes.
  3. Heat a tablespoon of olive oil in a large skillet over medium heat. Add minced garlic cloves and grated ginger, sautéing for 3-5 minutes until fragrant.
  4. Add demerara sugar and 2 tablespoons of Thai red curry paste. Stir until it thickens slightly, then pour in one can of coconut milk and bring to a simmer for about 2 minutes.
  5. Add fresh spinach to the skillet, stirring until it wilts down. Gently add the partially baked salmon to the skillet, cooking for an additional 5-8 minutes.
  6. Serve your 30 Minute Coconut Salmon Curry hot, over rice. Drizzle more sauce over the top and garnish with fresh basil and coriander.

Notes

Always use fresh salmon if possible; ensure frozen salmon is thawed. Adjust spices according to taste.