Description
A vibrant Thai-inspired salmon curry with coconut milk, fresh herbs, and a fragrant spice blend. Creamy, nutritious, and ready in about 30 minutes—perfect for an easy dinner.
Ingredients
500 g (1 lb) salmon fillets (about 2 fillets), skin on
Spice Rub
1 Tbsp demerara (brown) sugar
1 tsp curry powder
Pinch ground ginger
1 tsp garlic powder
Pinch sea salt
~1 tsp water (to form paste)
Sauce
1 Tbsp olive oil
3 garlic cloves, minced
2 Tbsp fresh ginger, minced
2 Tbsp demerara sugar
1 Tbsp Thai red curry paste
400 ml (14 oz) coconut milk
2 tsp soy sauce
Juice of 1 lime
100 g (3 cups packed) fresh spinach, washed and chopped
2 Tbsp fresh basil, chopped
2 Tbsp fresh coriander (cilantro), chopped
Instructions
- Preheat oven to 190 °C (375 °F).
- In a small bowl, mix brown sugar, curry powder, garlic powder, ground ginger, and sea salt. Add about 1 tsp of water to form a paste.
- Rub the spice paste over both sides of salmon fillets.
- Place salmon on a lined baking sheet and bake for about 6 minutes, until just cooked through.
- Meanwhile, heat olive oil in a high-sided skillet over medium heat. Add garlic and ginger and sauté for 3–5 minutes.
- Add 2 Tbsp sugar and red curry paste. Stir and simmer briefly until thickened.
- Pour in coconut milk and soy sauce. Bring to a boil, then reduce to a simmer for about 2 minutes.
- Add chopped spinach and let it wilt. Stir in basil and coriander.
- Gently nestle the baked salmon into the sauce and simmer for 5 minutes until heated through and flavors combine.
- Serve over basmati or jasmine rice, spooning extra sauce over top.
Notes
- Use full-fat coconut milk for a richer sauce, or light for a leaner option.
- Baking the salmon separately helps preserve texture and flavor.
- Fresh herbs enhance the flavor, but dried can be substituted.
- Adjust curry paste quantity for preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop & Baking
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 portion (1/3 of recipe)
- Calories: 480
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 75 mg
