Food & Recipes
Easy Coconut-Salmon Curry Recipe
You say, Indian Curry, I say Thai Curry. Either way, this easy weeknight recipe is a must try.That little exchange is the argument between my two girls. They both love this coconut salmon curry, so making it has become second nature to me. Whenever I’m trying to win some mom points from the kids, I head to the store buy some fresh or frozen wild- caught Alaska salmon and whip this recipe up. If you’re using fresh salmon, you can have dinner ready in less than 30 minutes. When you’ve hungry kids breathing down your neck, quick and easy dinner does the trick. A little bit of fish knowledge here, did you know that all Alaska salmon are wild? Yes, they are and all wild-caught Alaska salmon includes king, sockeye, coho, keta, and pink. Of course for this recipe, I used sockeye but I bet any of those choices would work as well.
Add some jalapeno if you can handle the heat.
This video is sponsored by Alaska Seafood as part of an Activation for Influence Central and all opinions expressed are my own.
I am obsessed with super quick and easy meals. With two school-aged children, the only way to have a cooked meal during the week is because it’s easy. I understand, easy is relative but truly this is pretty straight forward. Besides, cooking with Alaska seafood is easy, healthy and delicious.
This weeknight recipe of coconut salmon curry is a family favorite. So if you want curry in a hurry, give this try. They like it because it has coconut milk which gives it a sweet taste, the curry gives it some color, and for good measure, I added cayenne pepper. Don’t worry the flavors didn’t overpower the salmon. To cut down on time, I didn’t sear the fish, I just added it directly into the curry sauce but if you like the skin crunch, then I will suggest searing it for a few minutes before adding it to the pot.
I think my family likes this recipe because it has coconut milk which gives it a rich taste, the curry gives it some color, and for good measure, I added cayenne pepper. Don’t worry the flavors didn’t overpower the salmon. I used wild-caught Alaska sockeye salmon.
They were frozen and precut, so it was good for portion control. If you are looking for them, they should be in the frozen section of your local grocery store. If you want to use fresh ones, ask the fishmonger, for wild-caught Alaska salmon, make sure you specify or else they will give you the wrong thing.
steps by steps recipe video – Easy Coconut-Salmon Curry
One of the reasons, why I enjoy making this recipe is because it can go from freezer to table in less than an hour.
- Easy Coconut-Salmon Curry
- 2 tbsp coconut oil or vegetable oil
- 2 garlic cloves, minced
- 1 medium sized onion, diced
- 1 tsp coriander
- 2 tsp curry
- 1 tsp cayenne pepper
- 1 can (14 ounces) unsweetened coconut milk
- 1 large tomato, diced
- seasoning salt to taste
- 4 frozen wild-Alaska salmon fillets (1 inch thick), thawed, skins removed
- Heat oil in large skillet over medium heat
- Pat dry the fillet and season with salt and pepper, set aside
- Add, garlic, onion and saute for about 3 minutes till onion is translucent
- Add spices and coconut milk to skillet
- Bring to a boil and add salt to taste
- Carefully add the fillet and simmer to cook about 10 minutes
- optional - add water if needed
- Place in serving dish and serve with warm rice
If you need information on how to handle frozen fish, or you want some frozen seafood inspirations, you should check out Alaska Seafood