Toddler-Friendly Salmon Coconut Curry

Name: Toddler-Friendly Salmon Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 salmon fillets; 300 g wholegrain basmati rice; 1 onion, diced; 1 red bell pepper, diced; 75 g mangetout; 150 g fresh spinach, washed; 3 cloves garlic, crushed and diced; 1 tbsp ginger, peeled and grated; 440 ml coconut milk; 2 tbsp vegetable oil; 1 tbsp turmeric; 10 g coriander, finely chopped

This mild salmon coconut curry is a comforting family dinner with tender fish, soft vegetables, and fragrant golden sauce. Served over rice, it is easy to make, gently flavored, and suitable for both toddlers and adults.

Servings4 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

salmon fillets
4
wholegrain basmati rice
300 g
onion, diced
1
red bell pepper, diced
1
mangetout
75 g
fresh spinach, washed
150 g
garlic, crushed and diced
3 cloves
ginger, peeled and grated
1 tbsp
coconut milk
440 ml
vegetable oil
2 tbsp
turmeric
1 tbsp
coriander, finely chopped
10 g

Step-by-Step Instructions

Cook the rice according to the package instructions and keep warm. While the rice cooks, pat the salmon fillets dry.

Heat 1 tbsp vegetable oil in a large nonstick frying pan over medium heat. Place the salmon skin-side up and cook undisturbed for 4 minutes, then flip and cook for 2 more minutes until lightly golden. Transfer to a plate.

Add the remaining 1 tbsp oil to the pan. Cook the diced onion for 3 to 4 minutes until softened, then stir in the garlic and ginger. Add the turmeric with a small splash of water and cook for 30 seconds, stirring, until fragrant.

Stir in the diced bell pepper and mangetout, then pour in the coconut milk. Simmer gently for 7 to 8 minutes until the vegetables are tender and the sauce has slightly thickened.

Add the spinach and cook for 1 to 2 minutes until wilted. Return the salmon to the pan and simmer for 2 minutes, breaking it into large flakes if desired. Serve with the rice and finish with chopped coriander.