Description
A flavorful and creamy Coconut Lime Salmon Curry that combines the richness of coconut milk with zesty lime and tender salmon.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 can (14 ounces) coconut milk
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 pound salmon fillets, skin removed and cut into chunks
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or quinoa for serving
Instructions
- In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the curry powder and turmeric, stirring to combine and cook for another minute to release the spices’ flavors.
- Pour in the coconut milk, lime juice, and lime zest. Stir well and bring the mixture to a gentle simmer.
- Carefully add the salmon chunks to the skillet, ensuring they are submerged in the sauce. Season with salt and pepper.
- Cover and cook for about 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Taste and adjust seasoning if necessary. Serve hot over cooked rice or quinoa, garnished with fresh cilantro.
Notes
- For added heat, include a diced jalapeño or a teaspoon of red pepper flakes when sautéing the onions.
- Substitute the salmon with shrimp or firm tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg