Butternut Squash Salmon Curry
Indulge in the perfect harmony of flavors with this Butternut Squash Salmon Curry—a vibrant, creamy dish that’s both comforting and packed with bold, aromatic spices. This gluten-free recipe features tender chunks of butternut squash and flaky, succulent salmon simmered in a rich coconut milk sauce infused with Thai red curry paste, garlic, and freshly grated ginger. A touch of fish sauce, lime juice, and brown sugar balances the savory and tangy notes, while baby spinach adds color and nutrients. Ready in just 40 minutes, this one-pot wonder is served over fluffy jasmine rice and garnished with fresh cilantro for a burst of brightness. Whether you're hosting guests or enjoying a quiet night in, this wholesome and flavorful curry is sure to impress. Perfect for fans of easy, healthy, and globally inspired meals!
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Recipe Information
Ingredients
- 2 cups (peeled and cubed) butternut squash
- 1 pound (skinless, boneless, cut into chunks) salmon fillet
- 2 tablespoons coconut oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 1 tablespoon (freshly grated) ginger
- 2 tablespoons Thai red curry paste
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon (freshly squeezed) lime juice
- 2 cups baby spinach leaves
- 2 tablespoons (chopped, for garnish) cilantro
- 3 cups (for serving) cooked jasmine rice
- 0.5 teaspoon (to taste) salt
- 0.25 teaspoon (to taste) black pepper
Instructions
Peel, seed, and cube the butternut squash into approximately 1-inch pieces. Cut the salmon into bite-sized chunks and season lightly with salt and pepper. Set aside.
Heat the coconut oil in a large, deep skillet or saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and freshly grated ginger, and cook for another 1 minute until fragrant.
Add the Thai red curry paste to the skillet and stir well to coat the onion mixture. Cook for 1 minute to release the flavors.
Pour in the coconut milk and mix well to combine. Stir in the fish sauce and brown sugar, and bring the mixture to a gentle simmer.
Add the cubed butternut squash to the skillet. Cover with a lid and cook for 10-12 minutes, stirring occasionally, until the squash is tender and easily pierced with a fork.
Gently add the salmon chunks to the curry, ensuring they are submerged in the sauce. Cover and simmer for an additional 6-8 minutes, or until the salmon is cooked through and opaque.
Stir in the lime juice and baby spinach leaves. Cook for 1-2 minutes until the spinach has wilted.
Taste the curry and adjust seasoning with additional salt, pepper, or lime juice, if desired.
Serve the butternut squash salmon curry hot over cooked jasmine rice. Garnish with chopped cilantro for a fresh, herby finish.
Nutrition Facts
Calories |
2699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 24.2 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 4644 mg | 202% | |
| Total Carbohydrate | 273.8 g | 100% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 45.8 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 62.1 mcg | 311% | |
| Calcium | 416 mg | 32% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4415 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
