Finally! An easy straight forward (minimal) ingredients Coconut salmon curry! This salmon is baked with a sweet, and salty and just a little bit spicy crust that seals all the moisture into the salmon. No dry salmon here! And that homemade Thai curry sauce that just brings everything together in the most creamy, fragrant, way that only a comforting curry can do. And of course, everything is from Aldi! Because we’re all no-nonsense people around here, right?! ♥

Easy Salmon Curry
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Ingredients Needed to Make Coconut Salmon Curry

Salmon
Demerara sugar
Thai red curry paste
Fresh ginger
Garlic powder
Curry powder
Ginger powder
Dark soy sauce
Coconut milk
Limes
Spinach
Fresh basil
Fresh coriander
Cashews or peanuts (optional)

How to make Salmon Curry with Coconut Sauce Step By Step

Step 1

First up, it’s all about that sweet and spicy crust for baking the salmon. Mix the brown sugar, curry powder, garlic powder and powdered ginger. Add in a pinch of sea salt and mix it with a drop of water to turn it all into a thick paste. Spread this paste over the salmon and bake in a hot oven for about 6 minutes. → Yes, really. Only 6 minutes. Any longer and you’ll end up with dry salmon because it keeps cooking after it’s been taken out of the oven.
Also, note that you may want to use the grill to get some extra colour on the salmon, but just stand by as the heat may burn the baking paper a little bit. As seen in the photo below!

Step 2

Making the sauce is an easy one pan job. And yes, you can be aggressively generous with the amount of sauce to pour over the salmon. Never too much! Saute the garlic and ginger in a pan with a drop of oil until they are soft and fragrant. Add in the sugar and red curry paste. It will get very thick. Give it all a whisk and let it simmer for a quick second. Pour in the coconut milk and bring to a boil. The sauce will need to simmer for about 2 minutes to let it thicken up. But only slightly. We’re looking for a coating consistency, rather than a thick sauce.

Step 3

Once the sauce is made, turn off the heat and add in the spinach. The heat from the coconut sauce will wilt the spinach, rather than you needing to leave the sauce over the heat, or cook the spinach separately.
Cook your rice, place your salmon on top and drizzle (or free-pour) that sauce onto your salmon and let that rice soak up all that sauce.

Can you freeze the sauce?

I had some sauce leftover after this dinner and while it is possible to freeze it I don’t think the spinach would fare too well. Because it’s already been wilted, it will go mushy upon defrosting and reheating.

May I highly suggest that you save this sauce in an airtight container in the fridge and have it on some chicken or with tofu the following day. This sauce is absolutely heaven on a roasted chicken breast.

How do I know if the salmon is cooked?

Great question. It can be tricky to guess at what point fish is cooked. The best way is to touch it. If it feels firm, then it’s probably done. If you’re still not sure then, you can use an oven thermometer and check for a temperature of 56ºC.

This is a good guideline for cooking salmon from Bon Apetit website–

Just like other meats, it’s important to pull salmon off the heat or out of the oven just before it’s done, then cover and let it rest for about 10 minutes. During this time, residual heat will continue to cook the meat, and the internal temperature (in the center of the salmon) will continue to rise, even after it’s off the heat.

If you’re unsure whether thicker fillets are ready, check the internal temperature. Insert a thermometer in the thickest part of the fillet and look for it to read a temperature of 120°F for medium rare.

So there you have it. Another “curry in a hurry” because deep down we’re just curry loving souls!

Love curry but this one isn’t quite right? No probs. Check out these curries! ↓

Creamy Coconut Salmon Curry

Author: Deborah Thompson
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 2 1x

Print Recipe

Description

This creamy salmon curry features a simple baked salmon with a brown sugar curry spiced crust drizzled with a creamy coconut sauce and served over a bed of rice. All ingredients are from Aldi!

Scale

Ingredients

2 salmon fillets

For the Rub

1 tablespoon demerara sugar
1 teaspoon curry powder
pinch ground ginger
1 teaspoon garlic powder
pinch sea salt

For the Sauce

3 garlic cloves, minced
2 tablespoons fresh ginger, minced
2 tablespoons demerara sugar
1 tablespoon Thai red curry paste
1 tin coconut milk 400ml (full fat or low fat is fine)
2 teaspoons soy sauce
juice of 1 lime
100g fresh spinach, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh coriander, chopped

Instructions

Preheat the oven to 190ºC.
Mix the brown sugar, curry powder, garlic powder and powdered ginger. Add in a pinch of sea salt and mix it with a drop of water to turn it all into a thick paste. Spread this paste over the salmon and bake in a hot oven for about 6 minutes.
Saute the garlic and ginger in a pan with a drop of oil until they are soft and fragrant. Add in the sugar and red curry paste. It will get very thick. Give it all a whisk and let it simmer for a quick second. Pour in the coconut milk and bring to a boil. The sauce will need to simmer for about 2 minutes to let it thicken up.
Once the sauce is made, turn off the heat and add in the spinach. The heat from the coconut sauce will wilt the spinach, rather than you needing to leave the sauce over the heat, or cook the spinach separately.
Cook your rice, place your salmon on top and drizzle (or free-pour) that sauce onto your salmon and let that rice soak up all that sauce.

Notes

You may want to use the grill to get some extra colour on the salmon. If you do that I suggest that you use foil instead of baking paper to avoid any burning paper!

Category: Easy Dinner
Method: Baked
Cuisine: Asian

Keywords: Thai coconut, fish, easy dinner

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Creamy Coconut Salmon Curry

Ingredients Needed to Make Coconut Salmon Curry