Coconut Salmon Curry: A Delicious & Easy Recipe

Beef Mango Cashew Noodles: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine tender strips of beef, perfectly stir-fried and coated in a luscious, sweet, and savory sauce, all nestled amongst a bed of silky noodles. The vibrant sweetness of ripe mango, the satisfying crunch of toasted cashews, and the umami depth of the beef create a symphony of flavors and textures that is simply irresistible.

This dish draws inspiration from the vibrant flavors of Southeast Asian cuisine, where the art of balancing sweet, sour, salty, and spicy elements is a culinary cornerstone. While not a traditional dish with centuries of history, Beef Mango Cashew Noodles represents a modern fusion, a celebration of global flavors that’s quickly gaining popularity. It’s a testament to the power of culinary creativity, blending familiar ingredients in unexpected ways to create something truly special.

What makes this dish so beloved? It’s the perfect harmony of contrasting elements. The sweetness of the mango complements the richness of the beef, while the cashews provide a delightful textural counterpoint to the soft noodles. It’s also incredibly versatile and convenient. Whether you’re looking for a quick weeknight meal or an impressive dish to serve to guests, Beef Mango Cashew Noodles is sure to impress. Plus, it’s a fantastic way to incorporate more fruits and vegetables into your diet. So, are you ready to experience this explosion of flavor? Let’s get cooking!

this Recipe

Ingredients:

• For the Salmon:
• 2 pounds salmon fillets, skin on or off, cut into 1.5-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 lime, juiced
• For the Curry:
• 1 tablespoon coconut oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1-2 red chilies, finely chopped (adjust to your spice preference)
• 2 tablespoons red curry paste
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 (13.5 ounce) can full-fat coconut milk
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup vegetable broth
• 1 tablespoon fish sauce (optional, but adds great depth)
• 1 tablespoon brown sugar (or coconut sugar)
• 1 cup frozen peas
• ½ cup chopped fresh cilantro, for garnish
• Lime wedges, for serving
• Cooked rice, for serving

Preparing the Salmon

Okay, let’s get started with the salmon. This part is super simple, but it’s important to season the salmon well to really bring out its flavor in the curry.

1. Prepare the Salmon: First, pat your salmon cubes dry with paper towels. This helps them get a nice sear later on.
2. Season the Salmon: In a bowl, toss the salmon cubes with olive oil, sea salt, black pepper, and lime juice. Make sure each piece is nicely coated. The lime juice not only adds flavor but also helps to tenderize the fish a bit.

Making the Aromatic Curry Base

Now for the heart of the dish – the curry! This is where all the amazing flavors come together. Don’t be intimidated by the number of ingredients; it’s all about layering the flavors.

1. Sauté the Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add Garlic and Ginger: Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Incorporate the Bell Peppers and Chilies: Add the chopped red and green bell peppers and chopped red chilies (if using) to the pot. Cook for about 5 minutes, until the peppers are slightly softened. The chilies will add a nice kick, so adjust the amount to your liking. If you’re sensitive to spice, you can remove the seeds from the chilies before chopping them.
4. Bloom the Curry Paste and Spices: Add the red curry paste, ground turmeric, ground cumin, and ground coriander to the pot. Cook for 2-3 minutes, stirring constantly, until fragrant. This step is crucial because it helps to “bloom” the spices, releasing their full flavor potential. The curry paste will start to stick to the bottom of the pot, so keep stirring to prevent burning.

Simmering the Curry

Time to build the sauce! This is where the coconut milk and tomatoes come in, creating a rich and creamy base for the salmon.

1. Add the Liquids: Pour in the coconut milk, diced tomatoes (undrained), and vegetable broth. Stir well to combine all the ingredients.
2. Season the Curry: Add the fish sauce (if using) and brown sugar (or coconut sugar) to the pot. The fish sauce adds a savory umami flavor, while the brown sugar balances the acidity of the tomatoes and adds a touch of sweetness.
3. Simmer the Curry: Bring the curry to a simmer, then reduce the heat to low, cover, and cook for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld together. The longer it simmers, the more flavorful it will become. Stir occasionally to prevent sticking.

Cooking the Salmon in the Curry

Now for the star of the show! We’ll gently cook the salmon in the simmering curry, ensuring it stays tender and flaky.

1. Add the Salmon: Gently add the seasoned salmon cubes to the simmering curry. Make sure the salmon is submerged in the sauce.
2. Cook the Salmon: Cover the pot and cook for about 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook the salmon, as it can become dry and rubbery. The cooking time will depend on the size of your salmon cubes.
3. Stir in the Peas: Stir in the frozen peas and cook for another 2-3 minutes, until they are heated through.

Serving the Coconut Salmon Curry

Almost there! Just a few finishing touches to make this dish truly irresistible.

1. Garnish: Stir in most of the chopped fresh cilantro, reserving some for garnish.
2. Taste and Adjust: Taste the curry and adjust the seasoning as needed. You may want to add more salt, pepper, lime juice, or chili flakes to suit your taste.
3. Serve: Serve the coconut salmon curry hot over cooked rice. Garnish with the remaining chopped cilantro and lime wedges.

Tips for the Best Coconut Salmon Curry:

• Use high-quality salmon: The better the quality of the salmon, the better the flavor of the curry. Look for salmon that is bright in color and has a fresh, clean smell.
• Don’t overcook the salmon: Overcooked salmon is dry and rubbery. Cook the salmon just until it is cooked through and flakes easily with a fork.
• Adjust the spice level to your liking: If you’re sensitive to spice, use less chili or omit it altogether. If you like it spicy, add more chili or a pinch of cayenne pepper.
• Make it ahead of time: The curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together and become even more delicious over time. Just add the salmon when you’re ready to serve.
• Add other vegetables: Feel free to add other vegetables to the curry, such as broccoli, cauliflower, spinach, or kale.
• Use different types of seafood: If you’re not a fan of salmon, you can use other types of seafood, such as shrimp, cod, or scallops.
• Make it vegan: To make this curry vegan, simply omit the fish sauce and use vegetable broth instead of chicken broth. You can also add tofu or tempeh for protein.

Enjoy your delicious and flavorful Coconut Salmon Curry!

Conclusion:

This Coconut Salmon Curry is truly a dish you need to experience! The creamy coconut milk, the perfectly cooked salmon, and the vibrant spices all come together in a symphony of flavors that will transport you straight to a tropical paradise. It’s quick enough for a weeknight meal, yet elegant enough to serve to guests. Trust me, once you taste this, it will become a regular in your rotation.

But why is this recipe a must-try? Beyond the incredible taste, it’s also incredibly versatile. You can easily adjust the spice level to your liking – add a pinch more chili flakes for an extra kick, or tone it down for a milder flavor. The salmon cooks quickly and stays incredibly moist in the coconut milk, making it a foolproof option even for beginner cooks. Plus, it’s packed with healthy fats and protein, making it a nutritious and satisfying meal.

Looking for serving suggestions? I love serving this Coconut Salmon Curry over a bed of fluffy basmati rice, which soaks up all that delicious sauce. Quinoa or brown rice are also excellent options for a healthier twist. For a complete meal, consider adding a side of steamed green beans, roasted broccoli, or a simple cucumber salad. A sprinkle of fresh cilantro and a squeeze of lime juice right before serving adds a burst of freshness that really elevates the dish.

And don’t be afraid to experiment with variations! If you’re not a fan of salmon, you can easily substitute it with other types of fish, such as cod, halibut, or even shrimp. You could also add vegetables like bell peppers, spinach, or zucchini to the curry for extra nutrients and flavor. For a richer, more decadent curry, try using full-fat coconut milk. If you’re watching your calories, light coconut milk works just as well. A squeeze of lemon juice can also brighten the flavors.

I’m confident that you’ll absolutely love this recipe. It’s a guaranteed crowd-pleaser, and it’s so easy to make that you’ll find yourself whipping it up again and again. The combination of creamy coconut milk, tender salmon, and aromatic spices is simply irresistible.

So, what are you waiting for? Head to the kitchen and give this Coconut Salmon Curry a try! I’m so excited for you to experience the amazing flavors of this dish. And more importantly, I’d love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think?

Please, share your thoughts and photos in the comments below! Your feedback is invaluable, and it helps me to continue creating delicious and easy-to-follow recipes that you’ll love. I can’t wait to see your culinary creations and hear all about your Coconut Salmon Curry adventures! Happy cooking!