Salmon Coconut Curry
Print Recipe
The whole deal takes about 25 minutes to prep and cook, and it comes out looking as good as something from the Cooking Channel. If you don't have a tagine, it's worth the investment. But you can also bake this in a covered casserole dish or cook it on your stovetop in a skillet with a lid on top.
This curry turned out AMAZING and as you can see, it is vibrant and visually appetizing. Better than any fish dish I've ever had, if I say so myself!
Equipment
- Covered casserole dish / Skillet with lid
Ingredients
- 2 pieces of fresh salmon 4 oz. each
- 1/2 can of coconut milk
- 1/2 red bell pepper cut into medium sized chunks
- 1/3 pint of cherry tomatoes halved
- 1 yellow onion chopped
- 1/2 cup fresh basil leaves chopped
- 1/2 of a fresh chili pepper minced
- 3 cloves of garlic chopped
- 3- 1/8 th inch slices of fresh ginger
- 1 tsp curry powder
- 1 thin stalk of fresh lemon grass
- 1 tbsp olive oil
- Salt to taste about 1/8th tsp
Instructions
- Saute your onions for about 1 minute, then add the red pepper, garlic ginger slices, and chili pepper.
- Stir for 1-2 minutes.
- Layer the fish over this and then on top of the place the basil and tomatoes.
- In a measuring cup, dissolve the curry powder and salt into the coconut milk and pour this over everything.
- Lay the lemon grass on top of it all and cover the pot.
- Simmer for 20 minutes.
- Serve hot.
Notes
Serve over your favorite rice. Serves 2.