Coconut Salmon Curry Recipe

Coconut Salmon Curry Recipe

This curry, like many things in my life, came from indecision. That moment when you hit the shops so hungry you cannot decide what to have. You want EVERYTHING and NOTHING. Torn between something really healthy, but also …chocolate. Something virtuous yet comforting. Food that will make you feel good, but taste sinful.

So, one evening as I was circling the food isles of our local supermarket, indecision fatigue set in! I wanted something that was not a ‘ready’ meal, but quick to make. I was craving fish and a curry. Something sweet and spicy. I wanted a hint of lime and lots of chilli. Something that would fill me up, but not leave me bloated… and so this salmon curry was born.

A meal for days when you need a reminder, that great food can be simple, quick and easy!

Coconut Salmon Curry Recipe

Coconut Salmon Curry Recipe

Serves: 2/3 people

Time: 30 minutes (including all the chopping)

The Ingredients:

(This list looks a lot longer than it is, I blame the spices)

  • Olive oil

  • 1 onion, chopped

  • 2/3 cloves of garlic, finely chopped

  • 2 green chillies, finely chopped (less or more depending on how fiery you like your food)

  • 1/3 teaspoon ground turmeric

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 250g salmon chopped into 3cm (ish) squares

  • 200g cherry tomatoes halved

  • 100g frozen peas

  • 1x 400g tin of coconut milk

  • 1/2 lime

  • Salt and pepper to taste

  • a handful of fresh coriander

  • 100g spinach (Optional)

The How To:

(I use a medium to large frying pan to make the curry )

  • Get all your ingredients together. Chop the onion, garlic, chilli, tomatoes and salmon.

  • Put the stove on. Medium heat. Get your frying pan ready and add olive oil and onion. Cook until the onion is softened (+_10 minutes). Regularly give this a stir so that the onion does not burn.

  • Add the garlic and chilli. Let this heat through for about 2 minutes. Stir occasionally.

  • Add spices and a dash of oil. Stir through.

  • Now add salmon and tomatoes and stir through the spiced onion mix.

  • Add coconut milk and peas.

  • Cook for 7/10 minutes until the salmon is cooked. If using spinach, add it after about 5 minutes and let it wilt into the curry.

  • Squeeze in the lime right at the end and stir through the curry.

* If you like a bit more spice, increase the chilly. Ditto with the lime. Use whatever tomatoes you have. Go wild, make it your own!

**Serve with rice and loads of coriander.

***A chai tea goes well with this in winter and a crisp, white wine in summer!

Salmon Curry Recipe

Other delicious recipes ideas:

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This pancake/ crepe recipe is perfect as a main or dessert. Dinner or breakfast!

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