Thai coconut salmon curry
A Thai dinner for the galley that copes with rough seas, about 25 min hands-on.
- Dinner
- Thai
- ⏱ 25 min
- 🌊 Sea tolerance 4/5
- 🌶 Medium
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Salmon fillet (fresh)560 g (140 g)
- Coconut milk (can)400 g (100 g)
- Green beans240 g (60 g)
- Lime32 g (≈ 0.5 lime) (8 g)
- Fresh chili12 g (3 g)
- Fresh ginger20 g (5 g)
- Basmati rice280 g (70 g)
Method
- Fry ginger and chilli; add coconut milk and beans, simmer 5 minutes.
- Add salmon chunks for 5 minutes.
- Finish with lime; serve with rice.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Fish — always check the labels of what you buy.
Per serving
💪 Protein-packed · ⚡ Night-watch fuel
- kcal
- 770
- protein
- 37 g
- fat
- 41 g
- carbs
- 65 g
- sugar
- 2 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes