PlumTally
Coconut Salmon Curry
35m$37.59

Coconut Salmon Curry

Tender salmon simmered in coconut milk with vegetarian red curry paste, bell pepper, and spinach. Serve over jasmine rice for an easy weeknight curry.

  • coconut
  • curry
  • Pescatarian
  • salmon
  • Salmon 2026
  • weeknight
Bundle it with similar meals
10 min prep25 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

skinless salmon fillets, cut into 1 1/2-inch pieces · 1.5 Pound

Private Selection® Farm Raised Norwegian Atlantic Skinless Salmon Portion

100%

In recipe$25.00
To buy$25.00
Details
Private Selection · 24 ounce$25.00 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

red bell pepper, sliced · 1 Count

Fresh Red Hothouse Bell Pepper

100%

In recipe$1.67
To buy$1.67
Details
1 ct$1.67 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

baby spinach · 5 Ounce

Simple Truth Organic® Baby Spinach

100%

In recipe$3.49
To buy$3.49
Details
Simple Truth Organic · 5 oz$3.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

canned full-fat coconut milk · 1 Can

Thai Kitchen Unsweetened Coconut Milk

Sale

50%

In recipe$3.49
To buy$6.98
Details
Thai Kitchen · 13.66 fl oz$3.99
Sale
$3.49 per packageBuy 2Package use: 50%Product matchEstimated at KROGER

vegetarian red curry paste, no seafood ingredients · 3 Tablespoon

Red Curry Paste

39%

In recipe$2.48
To buy$6.29
Details
Thai Kitchen · 4 oz$6.29 per packageBuy 1Package use: 39%Product matchEstimated at KROGER

jasmine rice · 1.5 Cup

Kroger® Jasmine Rice

30%

In recipe$1.20
To buy$3.99
Details
Kroger · 2 lb$3.99 per packageBuy 1Package use: 30%Product matchEstimated at KROGER

low-sodium soy sauce · 1 Tablespoon

Kikkoman® Less Sodium Soy Sauce

5%

In recipe$0.15
To buy$2.99
Details
Kikkoman · 10 fl oz$2.99 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

lime juice · 1 Tablespoon

Kroger® 100% Lime Juice

3%

In recipe$0.06
To buy$1.79
Details
Kroger · 15 fl oz$1.79 per packageBuy 1Package use: 3%Product matchEstimated at KROGER

neutral cooking oil · 1 Tablespoon

Kroger® 100% Pure Vegetable Oil

1%

In recipe$0.05
To buy$4.49
Details
Kroger · 48 fl oz$4.49 per packageBuy 1Package use: 1%Product matchEstimated at KROGER

kosher salt · 1 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

brown sugar · 2 Teaspoon

Kroger® Light Brown Sugar

0%

In recipe$0.00
To buy$2.29
Details
Kroger · 32 oz$2.29 per packageBuy 1Package use: 0%Product matchEstimated at KROGER

water · 2.25 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$37.59

· only what you use

$9.40

per serving · 4 servings

You pay at checkout$58.98
64% used in this recipe$21.39 unused

All ingredients selected

Checkout$62.27
Recipe portion$37.60

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • water-2 1/4 cups
  • jasmine rice-1 1/2 cups
  • skinless salmon fillets-1 1/2 lb
  • vegetarian red curry paste-3 tablespoons
  • neutral cooking oil-1 tablespoon
  • low-sodium soy sauce-1 tablespoon
  • canned full-fat coconut milk-1 can
  • red bell pepper-1 large
  • lime juice-1 tablespoon
  • brown sugar-2 teaspoons
  • baby spinach-5 oz
  • kosher salt-1 teaspoon
1
Prep rice, salmon, and pepper
Measuring Spoons
Cutting Board
Chef’s knife

Rinse the jasmine rice until the water runs mostly clear, cut the salmon into 1 1/2-inch pieces, slice the bell pepper, and season the salmon with 1/2 teaspoon kosher salt.

Keep raw salmon separate from the rice, vegetables, and ready-to-eat ingredients while prepping.

Use a stable cutting board and keep fingers clear of the chef’s knife while cutting salmon and slicing pepper.

1 1/2 cups jasmine rice
1 1/2 pounds salmon
1 Count red bell pepper
1/2 teaspoon Kosher Salt
2
Cook the rice
Measuring Cups
Measuring Spoons
Medium saucepan with lid
Stovetop

Combine the rice, water, and 1/4 teaspoon kosher salt in the saucepan; bring to a boil, then cover and cook on low for 15 minutes. Remove from heat and keep covered.

1 1/2 cups jasmine rice
2 1/4 cups Water
1/4 teaspoon Kosher Salt
3
Bloom the curry paste
Measuring Spoons
Large skillet with lid
Stovetop

Meanwhile, heat the oil in the skillet over medium heat. Add the vegetarian red curry paste and stir for 1 minute until fragrant and slightly darkened.

Use caution when adding curry paste to hot oil to avoid splatter.

1 tablespoon neutral cooking oil
3 tablespoons red curry paste
4
Build the curry sauce
Measuring Spoons
Large skillet with lid

Add the coconut milk, soy sauce, brown sugar, and remaining 1/4 teaspoon kosher salt; whisk until smooth, then add the bell pepper and simmer for 4 minutes.

1 can coconut milk
1 tablespoon soy sauce
2 teaspoons brown sugar
1/4 teaspoon Kosher Salt
1 Count red bell pepper
5
Cook the salmon
Instant-read thermometer
Large skillet with lid

Add the salmon pieces in a single layer, cover, and simmer gently for 5 to 7 minutes until the salmon is opaque and reaches 145°F.

Cook salmon to an internal temperature of 145°F using an instant-read thermometer.

Wash hands and any utensils that touched raw salmon before using them on cooked food.

1 1/2 pounds salmon
6
Finish the curry
Measuring Spoons
Large skillet with lid

Stir in the baby spinach and lime juice; cook for 1 minute until the spinach is just wilted.

5 ounces spinach
1 tablespoon lime juice
7
Serve

Fluff the rice with a fork and serve the curry over the warm jasmine rice.

8

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