Coconut Salmon Curry

The deliciously complex flavors of this curriedsalmon dish belie its quick and easy preparation. Coconut milk and curry powder are a traditional combination in both Thai and Indian cuisines. Here they are used, along with aromatic onion, garlic, and ginger, to flavor chunks of rich, savory salmon. Sweet red pepper and pineapple chunks add bright flavor and great texture to this one-dish meal.


  • 1 lb. salmon fillet, skinned and cut into 1-inch cubes
  • 1 Tbsp. cornstarch
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • Nonstick cooking spray
  • 1 large onion, cut into 1-inch pieces
  • 1 medium red sweet pepper, cut into bite-size strips
  • 1 cup packaged fresh julienned carrots
  • 1 Tbsp. grated fresh ginger
  • 1 clove garlic, minced
  • 1 to 2 tsp. curry powder
  • 1/4 tsp. crushed red pepper (optional)
  • 1 Tbsp. canola oil
  • 1 8-oz. can pineapple chunks (juice packed)
  • 1/3 cup unsweetened light coconut milk
  • 2 cups hot cooked brown rice


  1. In bowl toss together salmon, cornstarch, salt, and black pepper; set aside.
  2. Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. In hot skillet cook and stir onion, sweet pepper, carrots, ginger, garlic, curry powder, and, if desired, crushed red pepper for 5 to 6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.
  3. Add oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently. Stir vegetables into skillet; heat. Serve with rice. Makes 4 servings.
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Posted by on Apr 20 2010 Filed under Non Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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