Perfect coconut curry salmon + summer green beans + new potatoes. Absolutely delicious. Yep, if you are looking for a new and delicious way to enjoy salmon, you will love this one! The flavor is so delicious. In this recipe, you’ll find fresh red chili and ginger, juicy summer tomatoes, and four spices to give it its tasty flavor: cumin, coriander, turmeric and paprika. The salmon is moist, somewhat buttery and flakey, the sauce simple; creamy and rich while being light at the same time. And there is a mild touch of heat with a nice bright finish thanks to a squeeze of lemon and a sprinkling of fresh cilantro.
Here’s why it’s perfect:
COMFORT FOOD PURE
A curry inspired by a simple family classic
I am a big fan of curries, curries of all kinds. Thai, Indian, African, Carribean…you name it. And I have been wanting to make a fish curry for a while now. This one was inspired by something a simple meal I grew up on. Oven roasted salmon, boiled new potatoes and steamed green beans — or a pan-sheet version of all three roasted in the oven. It doesn’t get simpler than that. I’m pretty sure this was a Canadian family classic. And since the combination of those three things just seem to work perfectly together, I decided to make a curry using them as the base. I’ve experimented a number of times, and this is my favorite version. This is a basic uncomplicated curry that I would consider mild. If you want a little more spice I would suggest adding a little cayenne pepper to the mix.
A quick and easy no-fuss coconut curry salmon recipe
What I love about this dish, besides it tasting so damn good is, that it’s one of the those recipes that I would call a “no-fuss meal”. It’s a big-flavored one-bowl meal that comes together in a little more than half an hour, making it ideal for a weeknight dinner. You can enjoy this dish “as is”, but I recommend serving the creamy coconut broth over rice or even over some rice noodles for a well-balanced, filling meal. If you don’t like fish, you could also fry up some cubed, skinless, chicken breast filet and add it to the curry instead. Or if you prefer a vegan or vegetarian version, then try adding some cauliflower — either roast it in the oven to bring out some caramelised flavors, or steam it and add it to the curry before serving.
Coconut Curry Salmon with Green Beans & Potatoes
- 250-300 g baby new potatoes, scrubbed clean and cut in half or quarters, depending on size
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 2 small yellow onions, diced
- 1 tablespoon freshly minced ginger
- 2 fresh red chilies, seeded and deveined
- 3 roma or 2 large vine-ripened tomatoes, diced
- 3 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon ground paprika (sweet)
- generous grind of black pepper
- 1 teaspoon sea salt
- 1 x 400 ml can organic coconut milk
- 1/4 cup vegetable broth (60 ml)
- 500 g skinless salmon filet cut into 2 cm cubes
- handful green beans trimmed and halved (100-150 g)
- 1 tablespoon freshly squeezed lemon juice
- fresh coriander leaves or parsley, to garnish
- whole grain basmati rice or jasmine rice
Cook the potato in salted, boiling water for 8-10 minutes, until almost tender. Drain and set aside.
Meanwhile, in a large saucepan or wok, over medium heat, heat the oil. Add onions, ginger and garlic and cook until onions starting to soften but not brown, about 8 minutes.
Add fresh chili, tomatoes, cumin, coriander, turmeric, paprika, black pepper, and sea salt and cook for about 2 minutes, until fragrant.
Add the coconut milk and broth, increase the heat to medium high, once reaches a light boil, then reduce heat to medium again and let simmer for 5 minutes, stirring occasionally.
Add the salmon, potatoes and green beans and bring to a light simmer. Cook for about 5 minutes or until the salmon is cooked through. Note: I like my beans al dente, so if you prefer them more cooked, add them a couple minutes earlier than the fish.
Stir in the lemon juice. Serve over rice, topped with cilantro or parsley leaves. Enjoy!
If cooking for two, leftovers can be enjoyed reheated the next day.
I like to serve this recipe with whole grain basmati rice. It’s simple to prepare — and perfect every time! All you need to do is put the rice in a pot of water (it’s cooked in lots of water just like potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork.
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