Adapted from Martha Stewart Magazine
I was recently flipping through some of my clipped magazine recipes and saw a Salmon Curry recipe that looked sooo good. I went on to make a slightly modified version (that's even easier than the original) and oh my gosh, it was delicious and super duper quick to make. So, of course, I want to share the recipe with you! If you're looking for a way to shake up a weeknight dinner with some different and bold flavors ... then this is it. Flavorful (but not spicy), allergy-friendly and ready in 20 minutes or less! Hard to beat that. :)
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Easy Salmon Curry
Adapted from Martha Stewart Magazine
Print Recipe
Servings: 4 people
Ingredients
- 2 tablespoon olive oil (or coconut oil)
- ½ onion (diced)
- 1 bell pepper (yellow or green, seeded and diced)
- 2 cloves garlic (minced)
- 1 inch piece ginger (peeled and thinly sliced)
- 2 tablespoon green curry paste
- 1 14 ounce can coconut milk (full-fat, unsweetened )
- 1 ½ cups water (or broth (or a combo))
- ¾ pound salmon (skin removed and cut into 1-inch chunks)
- 2 cups greens (like Swiss chard, bok choy, kale or spinach, chopped)
- salt (to taste)
- 4 servings brown rice (cooked according to package directions)
- basil (or Thai basil leaves, torn (optional garnish))
- lime juice (freshly squeezed, from 1 lime (optional garnish))
Instructions
- Heat the oil in a medium sauce pan over medium heat. Add the onion, bell pepper, garlic and ginger. Cook while stirring until the onion begins to soften, 2 to 3 minutes.
- Stir in the curry paste and cook for 1 more minute. Mix in the coconut milk and water (or broth) and bring to a simmer. Cook on low for 5 minutes, until onion and pepper are soft.
- Stir in the chunks of raw salmon and chopped greens and cook for another couple of minutes until the salmon is done (light pink) all the way through. Season with salt to taste.
- Spoon over brown rice and serve (these pre-cooked rice pouches are a huge time saver!). Garnish with basil leaves and top with freshly squeezed lime juice (if using).
Notes
1. Coconut is not a tree nut. However, if you have a tree nut allergy, consult your doctor before consuming.
2. We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Easy Salmon Curry
Amount Per Serving
Calories 384
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 47mg16%
Sodium 52mg2%
Potassium 661mg19%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 2g2%
Protein 21g42%
Vitamin A 2375IU48%
Vitamin C 44.7mg54%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Sara says
My husband doesn’t like salmon, but this sounds so delicious to me — is there another fish or seafood option you recommend as a substitute for the salmon (I’m a pescatarian, so other meats are out)?
Thanks!
Summer says
So delicious and EASY! I'm sensitive to spice, so I was worried about the spice level since the green curry paste bottle said it was "hot". I followed the recipe exactly and the final dish was not spicy. I suspect this is partly because of the full-fat coconut milk.
This meal is going into our normal rotation. Thank you!
Heather says
I made this last night and my boyfriend and I both absolutely loved it. Easy, delicious, healthy - my definition of a fantastic meal. Thank you!
Dwi says
Look so Yummy
Dwi says
So yummy I wanna try this.. bookmark
Elizabeth says
I made this tonight and it was delicious! I used beet greens for the fresh greens.
Tomato Cafe says
Salmon fish is always very delicious to eat. Your recipe for Salmon curry looks great. Thanks for sharing. If you love these kind of dishes then you may visit my website which is full of sweet dishes also.............. tomatocafe.com,,,,,,,,
Tricia says
Delicious and easy! I didn't have a bell pepper on hand so I substituted diced carrot. The curry adds a nice flavor without being overpowering. Will make this one again.
April says
Amazing! Came into my inbox today just in time for me to shop for ingredients and make it quickly. Came together carry fast & easily. My 3 year old keeps saying "This is SO YUMMY!" The curry is very subtle (which is probably why my kids like it so much). My husband has literally asked me twice to make it again and is currently having seconds. WIN!!
Heather says
Hi there, Your recipe looks tasty but when I clicked on the link for the brown rice it sent me to the Canadian site (I'm Canadian) where the price was crazy: A package of six was listed as
Price: CDN$ 116.04 + CDN$ 6.59 shipping
I started from scratch, re-entering the name of the product in the Amazon.ca search bar and found the same rice: Package of six CDN$ 13.92 Free shipping.
Is there any way for you to fix your links to Amazon.ca? Thought you'd like to know.
April says
Uncle Bens is sold everywhere. Not organic but affordable and they have "Natural Whole Grain Boil-In-Bag Brown Rice."
Ingredients: "WHOLE GRAIN PARBOILED RICE"
Period.
Carole says
Never fancied curried salmon, it’s just not right..... but I admit it does look good. Has anyone tried it yet ?.xx
April says
It's really delicious!! Very subtle curry flavor and everything tastes very light and clean.
Carole says
Thank you for all the replies. ILL give it a go xx
christine says
made it tonight....amazing and so good! my 2 year old is super picky...loved it! my hubby and I both agreed...this recipe is a keeper! for the water we used unsalted chicken broth. to me that helped and complemented the salmon. hubby usually walks away when he sees salmon..he really enjoyed this recipe! give it a try if you can!!
Bethany says
Looks great! I'm going to make it with tofu.