This Easy Salmon Curry has a mild and creamy coconut base with chunks of salmon fillet to make a simple but delicious week night meal.
Course: Dinner, Lunch, Main Course
400gsalmon filletsskin removed and cut into bite-size chunks
10gfresh coriander (cilantro)finely chopped (plus more to garnish)
Heat the oil in a large pan and add the onion, garlic and ginger. Sauté for 2 minutes.
Add the curry powder and stir.
Add the tomatoes and coconut milk. Mix well and simmer for 5 minutes.
Add the chunks of salmon, stir and simmer for 5 minutes until the salmon is cooked through.
Once cooked, carefully stir in the mango chutney, lime juice and coriander (cilantro).
Once the salmon has been added to the sauce, stir occasionally but very carefully as you don't want the chunks to break up in the sauce.
If you prefer the salmon in a fillet rather than cut in to chunks, then you can make the sauce in a pan and cook the salmon fillets in the oven or under the grill. Then serve the salmon on top of the rice and pour the sauce on top. We find this a lot more effort though, but some people prefer the crispiness of roasted/grilled salmon.
Give even more creaminess to the sauce by adding a spoonful of cashew or almond butter to the coconut sauce.
You can use light coconut milk instead of full fat in this salmon curry, but you won't get the same creamy flavour.
Add a little crunch to this curry by serving with some cashew nuts on top.
This is a really mild curry, making it perfect for serving up to the whole family. However you you can always add a finely diced read chilli to the sauce, or just sprinkle some red chilli flakes.
You can give this an extra protein boost by adding some quick cook lentils at the same time as the coconut milk.