Salmon is a fish typically readily found and is an excellent source of omega fatty acids, iron, and a lean protein that goes with almost anything. It cooks in no time, whether cooked on grilled, smoked, broiled, pan-seared, or poached. An exciting way to add salmon to the menu is by making Coconut Salmon Curry; It has a creamy but light texture, packed with the intense aromatics of Thai yellow curry paste, onions, ginger, fish sauce, fresh lime, and Thai basil. The salmon is poached in the curry sauce to absorb the flavors while cooking alongside spinach and bok choy for extra texture and nutrients. This dish is low in carbs, made using only one pan or wok, and done in 30 minutes.
Coconut salmon curry can be served with riced vegetables to keep it keto-friendly, with a fresh green salad or brown rice, depending on your preferences.
Can you reheat a curry with coconut milk?
Yes, curry with coconut milk can be reheated in a pot or pan on the stovetop or microwave.
When should I add coconut milk to a curry?
Coconut milk should be added 1/4 of the way into the cooking process. It needs to reduce a little to get a creamy consistency, but the coconut milk might split and become curdled or grainy if reduced too much.
Why is my curry so watery?
Generally, curry thickens as it simmers to evaporate excess liquid caused by the vegetables and protein added to the curry. If the pot or pan is too low in heat, the curry won't correctly thicken. Ensuring the curry is simmering while cooking is the best way to avoid watery curry. Cornstarch or arrowroot powder can also be added to help thicken up the curry.
Should curry be thick or thin?
Curry should be slightly thick, have a creamy consistency, and coat the back of a spoon.
Ingredients
1 pound Salmon Fillet, skin off and diced into 1 inch cubes
1 tablespoon Coconut Oil
1 small Onion, sliced thinly
2 cloves Garlic, minced
1 teaspoon Ginger, minced
2 tablespoons Thai Yellow Curry Paste
1 (8oz) can Unsweetened Coconut Milk
1 tablespoon Fish Sauce
1 Lime, cut in half
3 Baby Bok Choy, diced
1/2 (2oz) bag Baby Spinach Leaves
1/4 cup Thai Basil Leaves, torn
1/8 teaspoon Ground Black Pepper
Instructions
In a large pan or wok, heat oil on medium high, sauté onions, garlic, and ginger for 2 minutes until the onions are translucent
Add the yellow curry paste and cook for 1 minute.
Pour-in coconut milk and fish sauce. Let the curry sauce simmer and reduce for 10 minutes while stirring occasionally using a wooden spoon.
Stir in the salmon and bok choy into the curry sauce and cover with a lid for 2 minutes.
Stir in the spinach, Thai basil, and black pepper, and squeeze fresh lime juice. Turn off the heat and let the curry rest for one minute.
Transfer to a serving bowl. Serve and enjoy with your preferred side dish.
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