Slow Cooker Salmon Curry
Decadently, creamy and luscious, this aromatically spiced Slow Cooker Salmon Curry is comfort food for me – I hope you find it to be your comfort food too.
- Prep time
- 10 min
- Cook time
- 2 hr 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 pieces salmon (without skin)
- 1 onion chopped
- 6 cloves garlc chopped
- 2 teaspoons freshly grated ginger
- 3 stalks celery chopped
- 2 carrots chopped
- 2 cans coconut milk (I used Chaokoh full fat coconut milk 1305 oz)
- ½ cup vegetable stock
- 1 12 ounce can tomato paste
- 1 ½ teaspoons coriander
- 1 ½ teaspoons cumin
- 1 teaspoon chili powder (can reduce to ½ for a milder curry or eliminate entirely)
- 2 teaspoons smoked paprika
- 1 teaspoon turmeric
- ½ teaspoon pepper
- ¼ teaspoon salt
- chopped cilantro (parsley, and chili flakes to garnish)
Instructions
- 1
Turn on slow cooker
- 2
Pour in the 2 cans of coconut milk
- 3
Dollop the tomato paste in (I did not mix this with the coconut milk - just dumped it in in spoonfuls)
- 4
Add in vegetable stock
- 5
Add in coriander, cumin, chili, turmeric and paprika
- 6
Add in salt and pepper
- 7
Stir the ingredients together well
- 8
Place salmon pieces into the slow cooker - trying your best for them not to overlap
- 9
Add in the onions, garlic, ginger, celery and carrots
- 10
Put the lid on and set the timer for 2.75 hours on low (I used my AllClad slow cooker and set my timer for 4 hours as that was the lowest option for the low setting, but I turned it off at the 2 hours and 45 minutes mark)
- 11
Garnish and serve with rice or naan