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Coconut Curry Salmon

Coconut Curry Salmon

This Coconut Curry Salmon is a delightful meal featuring salmon fillets cooked in a creamy coconut milk sauce with chickpeas and fresh vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course main dish
Cuisine Thai
Servings 4 fillets
Calories 350 kcal

Equipment

  • large skillet

Ingredients
  

  • 4 fillets skinless salmon 4-6 oz each
  • 1 can full-fat coconut milk 13.5 oz
  • 1 can chickpeas drained (15 oz)
  • 1 red bell pepper sliced into strips
  • 1 shallot diced
  • 2 tablespoon Thai red curry paste
  • 2 teaspoon grated ginger
  • 2 teaspoon grated garlic
  • 1 tablespoon soy sauce or coconut aminos for gluten-free
  • 1 teaspoon coconut or brown sugar
  • 1 tablespoon olive oil

Instructions
 

  • Season the salmon fillets with salt, pepper and garlic powder.
  • Heat a large skillet on medium heat then add about 1 tablespoon of olive oil.
  • Cook the salmon fillets for about 5 minutes on one side, then flip and cook for another 2 minutes. Transfer the fillets to a plate and drain out some of the excess oil from the pan by using a paper towel to absorb the oil.
  • Into the same pan on medium heat add in the chopped shallot and bell pepper and stir together for about 3-4 minutes.
  • Add in the chickpeas, ginger, garlic, soy sauce and sugar and stir together together. Let it cook for another 3 minutes.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 16gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 2mg
Keyword chickpeas, Coconut Curry Salmon, Coconut Milk, curry, Easy Dinner, salmon
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