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Salmon Curry Recipe

Our salmon curry recipe makes a simple, healthy, and delicious meal in no time at all. The dish will be adored by adults and kids.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Keyword: healthy salmon curry, how to make salmon curry, salmon curry, salmon curry recipe
Servings: 4 servings
Calories: 490kcal
Author: Luna Regina

Ingredients

  • 20 oz salmon filets
  • 1 tbsp olive oil
  • 2 tbsp garlic finely chopped
  • 1/2 tbsp ginger finely chopped
  • 1 tbsp lemongrass finely sliced
  • 4 oz red onions chopped
  • 3 oz tomatoes chopped
  • 1/2 salt
  • 1/2 tsp black pepper
  • 1/4 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 tsp traditional Dijon mustard
  • 1/2 tsp Cajun seasoning
  • 1/2 tsp chili powder
  • 1 cup unsalted chicken broth
  • 1/2 cup coconut milk
  • 1/2 tsp Thai fish sauce
  • 1 tbsp lime juice
  • 2 tbsp cilantro finely chopped
  • 2 tbsp mint leaves
  • 3 cups cooked medium-grain rice

Instructions

  • Heat a skillet over medium heat. Add 1 tbsp olive oil, 2 tbsp garlic, 1/2 tbsp ginger, and 1 tbsp lemongrass. Sauté for 1 minute or until the spices are fragrant.
    Step 1: Sauté the spices in the olive oil.
  • Stir in 4 oz red onions and continue cooking for 2 minutes.
    Step 2: Stir in the red onions.
  • Add 3 oz tomatoes and stir to combine.
    Step 3: Sauté the tomatoes.
  • Season the mixture with 1/2 salt, 1/2 tsp black pepper, 1/4 tsp cumin, 1/2 tsp ground coriander, 1/2 tsp paprika, 1/2 tsp turmeric, 1 tsp Dijon mustard, 1/2 tsp Cajun seasoning, 1/2 tsp chili powder, and 1 tsp brown sugar. Stir occasionally for 2 minutes.
    Step 4: Add the seasonings and spices to the mixture.
  • Pour in 1 cup chicken broth and 1/2 cup coconut milk.
    Step 5: Pour in the chicken broth and coconut milk.
  • Add 20 oz salmon fillet, 1/2 tsp fish sauce, and 1 tbsp lime juice. Cook for extra 10 minutes. Flip the salmon halfway through to ensure they are cooked evenly.
    Step 6: Add the salmon, fish sauce, and lime juice.
  • Take off the heat. Garnish with 2 tbsp cilantro and 2 tbsp mint leaves. Serve hot over 3 cups of cooked rice.
    Step 7: Garnish with cilantro and mint. Serve over hot rice.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 48g | Protein: 37g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 73mg | Sodium: 563mg | Potassium: 808mg | Fiber: 2g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 4mg