Salmon and Sweet Potato Coconut Curry
A warm, comforting curry that pairs flaky salmon with creamy coconut milk and hearty sweet potatoes. This dish is simple to make on a weeknight, yet elegant enough for a weekend dinner. The curry balances spice, sweetness, and richness so each spoonful feels comforting without being heavy.
Ingredients
- 1 bunch fresh cilantro or parsley, chopped (optional for garnish)
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon red curry paste (or yellow for milder flavor)
- 1 teaspoon ground turmeric
- 1 cup diced sweet potato
- 1 cup diced carrots (optional)
- 1 cup coconut milk
- 1 cup vegetable broth or water
- 1 lb salmon fillets, skin removed, cut into large chunks
- 1 cup frozen peas or snap peas (optional)
- 1 teaspoon soy sauce or tamari
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon lime juice (optional, for brightness)
Instructions
- Warm the oil in a large skillet or wide pot over medium heat. Add the onion and cook, stirring occasionally, until it becomes translucent and soft—about 4 minutes.
- Stir in the garlic and ginger, letting their aromas lift for about 30 seconds. Sprinkle in the curry paste and turmeric, and cook for another minute to wake up the spices.
- Toss in the sweet potato and carrot (if using). Pour in the coconut milk and broth. Bring to a gentle simmer, then reduce the heat to medium-low and cook until the sweet potatoes are just tender, about 8–10 minutes.
- Gently slide the salmon chunks into the curry. Simmer for 5–7 minutes, or until the salmon is just cooked through and flakes easily. Avoid overcooking so the fish stays moist.
- If you’re adding peas, stir them in during the last 2–3 minutes of cooking. Add soy sauce or tamari, salt, and pepper to taste. Finish with a squeeze of lime juice, if you like a bright finish.
- Taste and adjust. If you want more heat, add a pinch of chili flakes or a splash of hot sauce. If you want it creamier, stir in a little extra coconut milk.
- Garnish with chopped cilantro or parsley just before serving. Serve the curry hot with steamed rice, quinoa, or flatbread soaks up all the luscious sauce.