Coconut-curry salmon stir-fry

Coconut-curry salmon stir-fry

Total Time
30 min
15 min
15 min
This recipe is a must-try for those looking to eat more heart-healthy salmon. Stir-frying it in a tropical curry sauce rich with the flavor and aroma of coconut is both speedy and wonderfully unexpected. We like the combination of crunchy sugar snap peas and sweet bell peppers in this stir-fry, but you can also substitute other stir-fry standards like green beans, asparagus, or broccoli florets. Spooning the fragrant mixture over either jasmine or basmati rice to serve would be a natural addition, but cooked quinoa would be an excellent partner too. Serve with extra cilantro and fresh lime wedges if you’d like.


Coconut oil

2 tsp


2 clove(s), finely chopped

Fresh ginger

2 tsp, minced, peeled

Jalapeño pepper

2 medium, seeded and finely chopped

Green curry paste

¼ cup(s)

Uncooked wild pink salmon fillet

¾ pound(s), skinless, cut into 3/4-inch cubes

Bell pepper

2 item(s), medium, red, thinly sliced

Bell pepper

2 item(s), medium, yellow, thinly sliced

Sugar snap peas

3 cup(s), whole, trimmed

Canned unsweetened light coconut milk

½ cup(s)

Chicken broth

½ cup(s)

Table salt

1 tsp


cup(s), chopped


cup(s), chopped, chopped

Fresh lime juice

2 Tbsp

Toasted dried coconut meat

4 Tbsp, chips


  1. In medium skillet or wok over medium heat, warm oil. Add garlic, ginger, and jalapeño; stir-fry until fragrant, 2 to 3 minutes.
  2. To pan, add curry paste, salmon, red and yellow bell peppers, and snap peas and cook, stirring frequently, until salmon browns, about 5 minutes. Stir in coconut milk, broth, and salt and bring to boil. Simmer until salmon is cooked through and vegetables are crisp-tender, about 5 minutes.
  3. Stir in cilantro, scallions, and lime juice. Serve sprinkled with coconut chips.
  4. Serving size: 2 cups stir-fry and 1 tbsp coconut chips