Coconut Salmon Curry

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

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  • 1 pound salmon fillet, skinned and cut into 1-inch cubes
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Nonstick cooking spray
  • 1 large onion, cut into 1-inch pieces
  • 1 medium red sweet pepper, cut into bite-size strips
  • 1 cup packaged fresh julienned carrots
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 - 2 teaspoons curry powder
  • 1/4 teaspoon crushed red pepper (optional)
  • 1 tablespoon canola oil
  • 1 8 ounce can pineapple chunks (juice packed)
  • 1/3 cup unsweetened light coconut milk
  • 2 cups hot cooked brown rice
In bowl toss together salmon, cornstarch, salt, and black pepper; set aside.
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.
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, Monounsaturated 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
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