Coconut Salmon Curry

In a little more than 30 minutes, you can have this delicious curry that includes salmon, carrots and pineapple.



by 2  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   pound 
    salmon fillet, skinned and cut into 1-inch cubes
  • see savings
    On Sale
    1   tablespoon 
    cornstarch
  • see savings
    On Sale
    1   teaspoon 
    salt
  • see savings
    On Sale
    1/2  teaspoon 
    ground black pepper
  • see savings
    On Sale
     
    Nonstick cooking spray
  • see savings
    On Sale
    1   
    large onion, cut into 1-inch pieces
  • see savings
    On Sale
    1   
    medium red sweet pepper, cut into bite-size strips
  • see savings
    On Sale
    1   cup 
    packaged fresh julienned carrots
  • see savings
    On Sale
    1   tablespoon 
    grated fresh ginger
  • see savings
    On Sale
    1   
    clove garlic, minced
  • see savings
    On Sale
    1 - 2   teaspoons 
    curry powder
  • see savings
    On Sale
    1/4  teaspoon 
    crushed red pepper (optional)
  • see savings
    On Sale
    1   tablespoon 
    canola oil
  • see savings
    On Sale
    1  8  ounce can 
    pineapple chunks (juice packed)
  • see savings
    On Sale
    1/3  cup 
    unsweetened light coconut milk
  • see savings
    On Sale
    2   cups 
    hot cooked brown rice

Directions
1.
In bowl toss together salmon, cornstarch, salt, and black pepper; set aside.
2.
Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. In hot skillet cook and stir onion, sweet pepper, carrots, ginger, garlic, curry powder, and, if desired, crushed red pepper for 5 to 6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.
3.
Add oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently. Stir vegetables into skillet; heat. Serve with rice. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 436, Fat, total (g) 18, chol. (mg) 67, sat. fat (g) 4, carb. (g) 42, Monosaturated fat (g) 6, Polyunsaturated fat (g) 7, fiber (g) 5, sugar (g) 11, pro. (g) 26, vit. A (IU) 5442.11, vit. C (mg) 51.96, sodium (mg) 686, calcium (mg) 50.48, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Island-Style Banana Bread with Coconut and Pecans
... breads to the curb with the addition of toasted coconut, cream cheese and fragrant pecans. Click here... here thanks to the layers of smooth coconut-flecked cream cheese that get spread in between the banana... flours at home, so I swapped in 1 cup of spelt flour and used melted coconut oil instead of butter... read more...
Fabulous Fish: Salmon Hash with Poached Eggs
... and topped with eggs. Click here for our salmon hash with poached eggs recipe I spotted... this recipe for Salmon Hash with Poached Eggs, which had fish as the star of the dish and couldn't wait to try it at my... next brunch gathering. The recipe is filled with healthy fat from flaked salmon and is topped with a... read more...
Summer Dessert: Berry Coconut Milk Ice Pops and Review of Vibrant Food
... of Montana. And I'm really excited to focus on my photography career! Summer Berry-Coconut Milk Ice Pops I... deeply satisfying. The jammy mash-up of berries with the coconut milk and cardamom makes these pops just... tablespoon natural cane sugar 1/2 teaspoon ground cardamom 1 (13.5-ounce) can full-fat coconut milk Combine... read more...
how tos

shop our favorite products