Salmon Coconut Curry with Chickpeas
Seared salmon skin adds an extra dimension to this one-pan dinner: rich flavor and crispy texture. The salmon then braises in a velvety coconut-curry sauce, which is the perfect pairing for the fish, spinach, and chickpeas. For more seafood curry recipes, try my Thai Green Curry Coconut Shrimp with Basil and Broiled Tilapia with Thai Coconut Curry Sauce.
Salmon is my favorite fish! I have TONS of other wonderful Salmon Recipes in the archives. This salmon coconut curry recipe is very nutritious and so delicious! It uses light coconut milk, which instantly cuts calories. Plus, salmon is full of protein and heart-healthy omega 3s. Chickpeas are a good source of fiber, and spinach is full of vitamins and minerals.
How do you make coconut curry from scratch?
This curry is Indian inspired, made with madras curry powder. It cooks quickly and all in one pan, making it an excellent choice for an easy dinner on a busy night.
Salmon Coconut Curry Variations & Tips:
Swap spinach for kale, swiss chard, or mustard greens. Make it Whole30 by swapping chickpeas for potatoes. To ensure the salmon’s easy release from the pan, make sure to let the skin fully caramelize before attempting to move the filet. Sub shrimp for salmon and cook for less time Use a white fish like cod if you’re not a fan of salmon. If you don’t like spicy foods, omit the Fresno chili.
More Curry Recipes You’ll Love:
Warm Curry Roasted Sheet Pan Vegetable Salad Indian Shrimp Curry Roasted Red Kuri Coconut Curry Soup Burma Superstar Chicken Dal Curry Thai Coconut Curry Shrimp
