Creamy Coconut Salmon Curry featuring crisp-tender snow peas, spinach, and moist chunks of salmon. Full of flavor, this creamy green curry is delicious spooned over rice or cauliflower rice.
- 2 tablespoons coconut oil or olive oil
- 1 medium red onion, halved and cut into ½-inch thick slices (about 2 cups)
- 4 garlic cloves, thinly sliced
- 1 (2-inch) knob fresh ginger, minced (about 3 tablespoons)
- Black pepper and kosher salt
- 3 tablespoons green curry paste
- 1 can full-fat coconut milk (14.5 ounces)
- 1 ½ cups water
- 1 skinless salmon fillet (1–1 ½ pounds), cut into 2-inch chunks
- 1 cup snow peas, trimmed
- 5 ounces baby spinach or baby kale, chopped (5 cups, packed)
- 1 tablespoon fish sauce
- 1 lime, juiced and zested, plus lime wedges for serving
- ¼ cup chopped fresh basil, plus more for serving
- ¼ cup chopped fresh cilantro, plus more for serving
- Cooked cauliflower rice, or white rice such as jasmine or basmati
- Toasted sesame oil
In a large sauté pan or braiser, heat 2 tablespoons oil over medium. Add onion, garlic, ginger, ½ teaspoon pepper and ¼ teaspoon salt. Cook, stirring occasionally, until starting to soften, about 5 minutes. Add curry paste and cook, stirring frequently, 3 minutes.
Add coconut milk and 1 ½ cups water; bring to a boil over high heat, then reduce heat to medium-high and simmer until liquid is slightly reduced, about 5 minutes.
Lightly season salmon with ¼ teaspoon each salt and pepper. Stir in salmon and sugar snap peas, reduce the heat to medium-low and simmer gently until just cooked through, 3–5 minutes (*see notes below). Off heat, stir in spinach, fish sauce, 1 tablespoon lime juice and 1 teaspoon lime zest. Sprinkle basil and cilantro over top.
Divide rice and curry among bowls, finish with a drizzle of toasted sesame oil, if using. Serve with lime wedges and additional herbs.
SNOW PEAS: both ends of the snow peas should be trimmed. To do this, gently snap the tapered ends and pull down the sides to remove the stringy, fibrous sides.
SALMON: the thickness of the salmon will determine how long it should simmer in the sauce. The thinner your salmon is, the less time it will need to cook. The thicker your salmon fillet is, the more time it will need to cook (also, the thicker the fillet, the better). Check the salmon periodically for doneness, breaking pieces open if needed. An instant-read thermometer is a great way to test for doneness. Salmon is cooked through at 145ºF (62ºC). It will continue to cook as it sits in the hot curry, because of that, remove the salmon from heat when it reaches 130–135ºF (54ºC–57ºC).
LEFTOVERS: revamp this coconut curry into a curry soup. Reheat leftovers over medium-low and add a few cups of vegetable broth. Serve over cooked rice noodles.
- Serving Size: 1/4 of the recipe
- Calories: 493
- Sugar: 3g
- Sodium: 847mg
- Fat: 36g
- Saturated Fat: 7g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 91mg
Keywords: salmon curry, salmon coconut curry, green curry, coconut green curry, salmon curry recipe