This coconut curry salmon stew is light yet savory all while being healthy and flavorful. In a short time you’ll have a Thai inspired stew whose aroma will overtake your kitchen.
After spending 2 weeks in SE Asia 2 months ago, I got spoiled. I had hands down not just the best Thai food I have ever had but some of the best food I have ever had. Ever. Very bold statement I know.
Ever since then, I’ve been thinking about what Thai dish I could make in my slow cooker. I am not claiming this to be a Thai dish (salmon is not a Thai fish) but it’s Thai inspired.
The Sizzlefish salmon in my refrigerator was looking too good to pass up but you can also use a firm, white fish with this recipe if you want. If you go the white fish route I recommend a fish like cod, haddock, or halibut.
I only added 1/2 lb of salmon but you can add up to 1 lb without having to make any modifications to the recipe.
- 8 ounces salmon
- 3 13.5-ounce cans light coconut milk
- ½ cup water
- 1 bell pepper, diced
- ½ small red onion, diced
- 1 tbsp curry powder
- 1 tsp fresh ginger, chopped finely
- 1½ tsp salt
- ½ tsp coriander
- ¼ tsp pepper
- Add all the ingredients to the slow cooker.
- Stir gently to mix well.
- Cook HIGH 2 hours or LOW 4.
To me, this soup was just right for a main course but not enough for my husband. Since he’s not following any diet at the moment, I stirred in 8 ounces of cooked noodles into his soup to make it more filling.
Will you use salmon or another fish in this recipe?
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