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Coconut and spinach salmon curry recipe

94 ratings

Ready in just 30 minutes, this flavourful fish curry recipe is an easy leftover salmon idea. The flaky fish joins spinach in a creamy coconut sauce spiced with curry powder, turmeric and chilli. Serve with basmati rice, a scattering of coriander and lime wedges to squeeze over. See method

Serves 4
Takes 30 mins
617 calories / serving

Ingredients

300g basmati rice
1½ tbsp vegetable oil
3cm piece ginger (about 20g), grated
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
½ tsp turmeric
2 tsp medium curry powder
2 tbsp tomato purée
400g tin coconut milk
220g baby spinach
250g leftover cooked salmon, skinless and flaked into large chunks
2 limes, 1 juiced and 1 cut into wedges
15g fresh coriander, leaves picked

Basmati rice can always be swapped for long-grain

Each serving contains

Energy
2590kj
617kcal 31%
Fat
29g 41%
Saturates
15g 73%
Sugars
4g 4%
Salt
0.3g 5%

of the reference intake
Carbohydrate 63g Protein 25.5g Fibre 2.6g

Method

Rinse the rice well and tip into a saucepan with 600ml water and a pinch of salt. Bring to a boil over a high heat, then turn the heat to low, cover and cook for 10-12 mins until the rice is cooked through and all the water has been absorbed.
Heat the oil in a deep frying pan over a medium heat, then add the ginger, garlic and chilli and fry for 2-3 mins until fragrant. Stir in the turmeric and curry powder, then add the purée and coconut milk and bring to a simmer. Simmer uncovered for 5-8 mins until thickened slightly, stirring occasionally.
Fold the spinach into the coconut curry and cook for 1-2 mins until wilted. Stir in the salmon and lime juice and cook for 2-3 mins until the salmon is piping hot. Serve scattered with the coriander, some lime wedges for squeezing over, and the steamed basmati rice.

See more Salmon recipes