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Coconut and spinach salmon curry recipe

Coconut and spinach salmon curry recipe

67 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
  • 15 mins to prepare and 15 mins to cook
  • 617 calories / serving


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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

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