Salmon and Aubergine Curry with a Creamy Coconut Twist
A light yet creamy curry that pairs flaky salmon with tender aubergine in a rich, spicy coconut sauce. Ready in just 25 minutes, it's perfect for a quick weeknight dinner.
- Cook25 min
- Total25 min
- DifficultyEasy
- Servings2
This curry is a wonderful fusion of Korean and Indian flavors, thanks to the gochujang paste that adds a deep, spicy kick. The combination of coconut milk and vegetable stock keeps the sauce creamy but not too heavy, letting the salmon shine.
It's a one-pan wonder that comes together quickly, making it a great choice for busy evenings. Serve it over steamed rice to soak up every last drop of the delicious sauce.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat the oil in a large frying pan over medium-high heat. Add the sliced aubergine and fry for 6-8 minutes, until golden brown and tender.
- Add the chopped onion and cook for another 6-8 minutes, until soft and translucent.
- Stir in the gochujang paste and crushed garlic. Cook for 2 minutes, stirring constantly, until fragrant.
- Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce the heat and let it simmer for 3-4 minutes, until the sauce thickens slightly.
- Gently place the salmon fillets into the sauce. Simmer for 3 minutes, then carefully flip them over and cook for another 3 minutes, until the salmon is cooked through and flakes easily.
- Sprinkle with toasted sesame seeds, chopped spring onions, and fresh coriander sprigs. Serve hot with steamed rice.
💡 Tips
- If you can't find gochujang, you can substitute with a mix of 1 tbsp miso paste and 1 tsp chili flakes.
- To make it even lighter, use light coconut milk instead of regular.
- Serve with jasmine or basmati rice for extra aroma.
Inspired by a recipe from Delicious Magazine