Red Coconut Salmon Curry

Serves: 2 | Prep time: 10 mins | Cook time: 20 mins



To prepare the salmon:

  • 2 x Huon Aquaculture salmon fillets, skin-off
  • 1 teaspoon curry powder
  • 1 garlic clove, crushed
  • 1/2 tsp salt 
  • 1 tbsp olive oil

To prepare the curry sauce:

  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, crushed
  • 2cm piece of ginger, grated
  • 1 tbsp lemongrass paste 
  • 1 tbsp red curry paste
  • 1 tsp chilli flakes
  • 1 x 270mL can coconut milk
  • 1 tbsp soy sauce, salt reduced
  • 1 lime, juiced
  • 4 cups fresh spinach, chopped
  • 1 cup green beans, trimmed, halved
  • ½ bunch coriander
  • 3/4 cup uncooked basmati rice, to serve


1. Cook rice according to packet instructions.
2. Preheat the oven to 200 degrees celsius. Line a baking sheet with baking paper.
3. To prepare salmon: Mix the spices and the olive oil to make a paste. Place the salmon on the baking sheet. Rub the paste over the salmon. Transfer to oven and cook for around 10 minutes.
4. To prepare the curry: Heat a drizzle of olive oil over medium heat. Add garlic, ginger, lemongrass chilli flakes and sauté for 5 minutes. Add curry paste and cook for a further 3 minutes. Add coconut milk and 1/4 cup water. Add soy sauce and lime juice. Add green beans and spinach. Cook for around 3-5 minutes.
5. Remove salmon pieces from oven and transfer to pan with curry mix. Coat salmon with curry mixture and cook for 2-3 minutes. Remove from heat.
6. To serve, layer some cooked rice in a bowl. Top rice with salmon and curry mixture. Sprinkle with fresh coriander and a squeeze of lime and season with pepper.


  • This Red Coconut Salmon Curry recipe was created in partnership with Huon Aquaculture.
  • For more delicious recipes, check out our Flexitarian Cookbook here.
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