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–+ servings
coconut curry salmon

Coconut Curry Salmon

4.9 from 8 votes
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 4 skinless salmon fillets, 4-6 oz each
  • 1 can full-fat coconut milk (13.5 oz)
  • 1 can chickpeas. drained (15 oz)
  • 1 red bell pepper, sliced into strips
  • 1 shallot, diced
  • 2 tbsp Thai red curry paste
  • 2 tsp grated ginger
  • 2 tsp grated garlic
  • 1 tbsp soy sauce or coconut aminos for gluten-free
  • 1 tsp coconut or brown sugar
  • Olive oil
  • Salt u0026 pepper
  • Garlic powder
  • Lime juice/lime slices
  • Fresh cilantro to top

Directions

  1. Season the salmon fillets with salt, pepper and garlic powder.
  2. Heat a large skillet on medium heat then add about 1 tbsp of olive oil.
  3. Cook the salmon fillets for about 5 minutes on one side, then flip and cook for another 2 minutes. Transfer the fillets to a plate and drain out some of the excess oil from the pan by using a paper towel to absorb the oil.
  4. Into the same pan on medium heat add in the chopped shallot and bell pepper and stir together for about 3-4 minutes.
  5. Add in the chickpeas, ginger, garlic, soy sauce and sugar and stir together together. Let it cook for another 3 minutes.
  6. Season with a pinch of salt and add in the curry paste and coconut milk. Mix together to break up the curry paste and let the sauce simmer on a medium/low for about 5 minutes.
  7. Place the salmon fillets back into the sauce and top with a squeeze of lime juice from half a lime. Cover the pan and let the salmon finish cooking for about 5-7 minutes.
  8. Garnish with fresh lime slices and chopped cilantro and serve over rice.