Coconut Curry Salmon

🥥 Coconut Curry Salmon

Servings: 4   |   Total Time: ~30 min

Creamy, spicy, and absolutely packed with flavor

Macros (est. per serving): ~450 cal • 35g protein • 12g carbs • 28g fat

🛒 Ingredients

• 4 salmon fillets (seasoned with salt, pepper & 1 tsp paprika)
• 1 tbsp coconut oil
• 2 shallots, sliced
• 3 tsp minced garlic
• 1 tsp minced ginger
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp ground coriander
• 3 tbsp Thai red curry paste (used: @bluedragonuk)
• 1 tbsp tomato paste
• 1 head green pak choi (bok choy), chopped
• 1 red bell pepper, sliced
• 400ml canned coconut milk
• Salt to taste
• Optional: Thai basil or regular basil & fresh lime juice for garnish

🔥 Method

1. Sear the salmon: Heat coconut oil in a large pan. Season salmon with salt, pepper, and paprika. Fry skin-side up on medium heat for 4 minutes (don’t move them!). Flip and cook another 3 minutes on medium-high heat. Remove and set aside.
2. Sauté aromatics: In the same pan, add shallots and cook a couple minutes. Stir in garlic, ginger, and the dry spices.
3. Build the sauce: Add Thai red curry paste, tomato paste, and sliced red bell pepper. Cook for 2–3 minutes, stirring.
4. Add veggies: Stir in chopped pak choi and cook until wilted.
5. Simmer: Pour in the coconut milk, simmer for ~5 minutes. Salt to taste.
6. Finish: Return salmon to the pan. Spoon sauce over top. Garnish with basil and a squeeze of lime.

🍽️ Pro Tips

• Don’t skip the basil + lime — they brighten the whole dish
• Pair with jasmine rice or rice noodles to soak up the sauce
• Sub pak choi for spinach or kale if needed