Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Coconut and spinach salmon curry recipe

71 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

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