Kale and Salmon Coconut Curry

published Apr 7, 2023
Kale and Salmon Coconut Curry Recipe

This creamy ginger and turmeric-spiked coconut sauce features salmon and kale. Serve over quinoa or rice for a simple and delicious dinner.

Serves2 to 4

Prep15 minutes

Cook30 minutes to 35 minutes

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Kale and salmon coconut curry served in a bowl with rice, limes off to the side.
Credit: Maria Do

Curry is often my answer to the ever-present question, “What am I going to make for dinner?” And, when it’s Passover, my family always has curry at some point, as it’s so easy to make a curry that adheres to the restrictions. Because of these reasons, I try to keep my pantry consistently stocked with cans of coconut milk (I’m partial to the brand Chaokoh), along with a variety of curry powders and pastes. If I do that, I’m never more than a half hour away from getting a satisfyingly creamy curry on the table, no matter what proteins or vegetables I have in the fridge.

This one combines salmon and tender, slow-cooked kale in a ginger and turmeric-spiked coconut curry sauce. Served on its own or with rice or quinoa, it works equally well as a quick working lunch or as a relaxed, comforting dinner.

Credit: Maria Do

How to Make Kale and Coconut Salmon Curry

This wholesome curry comes together in just 30 minutes. I start by prepping my ingredients — kale, ginger, and garlic. I sauté the ginger and garlic until fragrant, then add curry paste, curry powder, kale, and coconut milk. While that simmers, I cut the salmon into bite-size pieces and toss those in — they’ll absorb all that rich flavor as it cooks. 

Although it’s not traditional, I like to amp up the curry flavor by combining a tablespoon of curry powder with one-quarter cup of my favorite yellow (karee) curry paste, which is loaded with aromatics like lemongrass, makrut lime, dried red chile, shallots, and garlic. The curry paste packs a bit of heat, but the coconut milk helps soften it enough so that even my kids can enjoy it. Plus, I find that combining the curry paste and the powder delivers an even fuller flavor. I serve the curry over quinoa or rice with chopped fresh cilantro and lime wedges — two must-haves that add a layer of herbaceous brightness to the dish.

Kale and Salmon Coconut Curry Recipe

This creamy ginger and turmeric-spiked coconut sauce features salmon and kale. Serve over quinoa or rice for a simple and delicious dinner.

Prep time 15 minutes

Cook time 30 minutes to 35 minutes

Serves 2 to 4

Nutritional Info

Ingredients

For the curry

  • 12 ounces

    curly kale (1 large or 1 1/2 medium bunches)

  • 1

    (2-inch) piece ginger

  • 2 cloves

    garlic

  • 1 tablespoon

    vegetable oil

  • 1/4 cup

    Thai yellow curry paste (not sauce), such as Maesri

  • 1 tablespoon

    curry powder

  • 2

    (about 13-ounce) cans coconut milk

  • 12 ounces

    salmon fillets, thawed if frozen

  • 1 teaspoon

    kosher salt, plus more as needed

  • 1/2 teaspoon

    freshly ground black pepper, plus more as needed

For serving

  • Chopped fresh cilantro

  • Cooked quinoa or rice

  • Lime wedges

Instructions

  1. Pick the leaves from 12 ounces curly kale and tear into bite-sized pieces. Cut the stems crosswise into 1/2-inch pieces. Peel and mince 1 (2-inch) knob ginger (about 1/4 cup) and 2 garlic cloves.

  2. Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the ginger and garlic and cook until fragrant but not browned, about 1 minute. Add 1/4 cup yellow curry paste and 1 tablespoon curry powder, and cook until fragrant, about 1 minute.

  3. Add the kale and 2 (about 13-ounce) cans coconut milk. Reduce the heat to medium-low, stir well to combine, and bring to a simmer. Simmer, stirring occasionally, until the kale stems are tender and the leaves are darkened in color, and the sauce is thickened, about 20 minutes. Meanwhile, remove and discard the skin from 12 ounces salmon fillets. Cut into 1-inch pieces and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

  4. Add the salmon to the pot and stir to combine. Simmer until salmon is just cooked through and flakes easily, 6 to 8 minutes. Taste and season with more kosher salt and black pepper as needed. Serve garnished with chopped cilantro over quinoa or rice with lime wedges.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat over low heat.