Name: Salmon Coconut Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 pound fresh salmon; Salt & pepper, to taste; 1 tablespoon olive oil; 1 tablespoon butter; 1/2 medium onion, chopped; 2 cloves garlic, minced; 2 heaping tablespoons Thai red curry paste; 1/2 teaspoon fish sauce (optional but recommended); 1 (13.5 ounce) can full-fat coconut milk; 1/2 teaspoon brown sugar; 1 teaspoon lime juice; 1/2 cup matchstick cut carrots; 1 heaping cup chopped broccolini; 2 tablespoons torn/chopped fresh basil; 2 tablespoons chopped fresh cilantro

Jump to Recipe

If you are looking for a vibrant, creamy dish that feels like a warm hug on a plate, this Salmon Coconut Curry is your new best friend. Combining tender salmon fillets with the rich sweetness of coconut milk and the spicy kick of Thai red curry paste, this recipe delivers bold flavors that mingle beautifully together. It’s a delightful balance of freshness, spice, and indulgence that’s surprisingly simple to pull off, making it perfect for a weeknight dinner or an impressively cozy meal for guests.

Salmon Coconut Curry Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Salmon Coconut Curry plays a crucial role, creating a harmonious blend of flavors and textures that make this dish shine. From the rich coconut milk that lends creaminess to the fresh herbs that add a burst of brightness, these essentials are straightforward but powerful.

Fresh salmon (1 pound): Choose firm, high-quality salmon for moist, flaky results that soak up the curry flavors beautifully.
Salt & pepper (to taste): Simple seasoning that enhances the natural flavors of the salmon and the curry.
Olive oil (1 tablespoon): Adds a subtle fruity base to sauté the aromatics and sear the fish.
Butter (1 tablespoon): Provides richness and helps develop a golden crust on the salmon.
Onion (1/2 medium, chopped): Adds a sweet, mellow foundation to the curry sauce.
Garlic (2 cloves, minced): Infuses the curry with its irresistible savory depth.
Thai red curry paste (2 heaping tablespoons): The star spice blend that brings warmth and complexity.
Fish sauce (1/2 teaspoon, optional but recommended): Enhances umami flavor, making the curry sauce taste authentic.
Full-fat coconut milk (13.5 ounce can): Creates a creamy, luscious base that balances the heat.
Brown sugar (1/2 teaspoon): Adds just the right touch of sweetness to round out the flavors.
Carrots (1/2 cup, matchstick cut): For a bit of crunch and natural sweetness.
Broccolini (1 heaping cup, chopped): Provides a fresh, green pop and nutritional boost.
Lime juice (1 teaspoon): Brightens the entire dish with its zesty tang.
Fresh basil (2 tablespoons, torn or chopped): Offers a fragrant herbal burst just before serving.
Fresh cilantro (2 tablespoons, chopped): Adds a refreshing, citrusy note that ties everything together.

How to Make Salmon Coconut Curry

Step 1: Prepare and Season the Salmon

Start by cutting your fresh salmon into four even pieces, which helps in easy portioning and ensures every bite has that perfect balance of fish and curry sauce. Pat the pieces dry with a paper towel to get a nice sear, then season generously with salt and pepper. Dry seasoning helps the salmon develop a beautiful crust when seared.

Step 2: Sear the Salmon

Heat olive oil and butter together in a skillet over medium-high heat until shimmering. Place the salmon skin-side down in the pan and let it cook for about 5 minutes without moving it—this patience allows the skin to crisp up nicely. Flip the salmon and cook for another 2 to 3 minutes until it’s almost cooked through. If the salmon sticks, give it more time to release naturally for perfect searing without tearing the flesh.

Step 3: Set Salmon Aside and Prepare the Curry Base

Remove the seared salmon carefully and place it on a plate. If you prefer, slide off the skin now—this is easier when the fish is warm. Pour off any excess oil from the pan, leaving about a tablespoon for sautéing. Add chopped onions and cook until they develop a light golden color, which deepens the flavor. Stir in minced garlic and Thai red curry paste, cooking just for a minute to release their vibrant aromas.

Step 4: Build the Coconut Curry Sauce

Once the aromatics are ready, stir in fish sauce (if using), canned coconut milk, brown sugar, carrots, and broccolini. Let the sauce simmer gently for around 5 minutes, giving the vegetables a chance to soften without losing their lively crunch. This simmer melds the flavors, creating a rich and inviting curry base.

Step 5: Finish and Combine

Stir in fresh lime juice to lift the dish with citrus brightness. Nestle the salmon pieces back into the pan to warm through in the curry sauce for a couple of minutes. Taste and adjust the seasoning with salt and pepper if needed. Just before serving, sprinkle torn basil and chopped cilantro over the top, layering in fresh herbal notes that perfectly complement the creamy curry.

How to Serve Salmon Coconut Curry

Garnishes

A light sprinkle of fresh herbs like basil and cilantro is essential for a burst of color and flavor contrast. For a little extra zing, add thinly sliced fresh chili or a few lime wedges on the side—these little touches elevate the dish from comforting to unforgettable.

Side Dishes

Salmon Coconut Curry is incredible when paired with fragrant jasmine rice or fluffy basmati to soak up all that luscious sauce. You could also serve it alongside lightly steamed vegetables or warm naan bread for mopping up every creamy, spicy bite.

Creative Ways to Present

Serve this curry family-style in a large, shallow serving dish with a scattering of fresh herbs on top for a visually inviting meal. For impressive plating, layer rice in a ring mold, spoon the curry inside or beside it, and garnish delicately with edible flowers or microgreens for a restaurant-worthy appearance.

Make Ahead and Storage

Storing Leftovers

This Salmon Coconut Curry keeps beautifully in an airtight container in the refrigerator for up to 2 days. The flavors only deepen after a little rest, so it can be even better the next day, though the salmon texture may soften slightly.

Freezing

Because of the creamy coconut milk and delicate salmon, freezing leftovers is not ideal and may impact texture. If you must freeze, separate the curry sauce and salmon, freeze the sauce only, and add freshly cooked salmon when reheating for better quality.

Reheating

Gently reheat your leftovers on the stovetop over low heat, stirring occasionally to warm evenly without breaking up the salmon too much. Avoid microwaving if you want to preserve the curry’s creamy texture and the salmon’s tenderness.

FAQs

Can I use frozen salmon for this curry?

Yes, frozen salmon can work if thawed completely and patted dry before cooking. Fresh is preferred for texture and flavor, but thawed salmon will still absorb the curry flavors nicely.

Is this dish very spicy?

The heat level depends on the amount and type of Thai red curry paste you use. Starting with two heaping tablespoons usually offers a medium spice level, but you can adjust to suit your taste by adding less or more curry paste.

What can I substitute for broccolini?

Broccolini adds crunch and a mild flavor, but you can substitute baby broccoli, regular broccoli florets, green beans, or even snap peas for a similarly fresh texture.

Do I have to use fish sauce? Can it be left out?

Fish sauce adds authentic umami and depth, but it’s optional. If you prefer, use soy sauce or a splash of tamari instead to keep the flavor balanced without the fishiness.

Can I make this curry vegetarian?

To transform this Salmon Coconut Curry into a vegetarian dish, simply omit the salmon and add hearty vegetables or tofu. The coconut curry sauce is rich and flavorful enough to stand on its own with plant-based ingredients.

Final Thoughts

This Salmon Coconut Curry is truly a soul-satisfying dish that brings bold Thai flavors to your dinner table with ease and elegance. I seriously can’t recommend it enough for anyone craving something comforting yet vibrant. Give it a try, and I promise it will quickly become one of your favorite go-to recipes when you want to impress without the fuss.

Salmon Coconut Curry Recipe

★★★★★

5 from 32 reviews

Author: Aiden
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Low Lactose

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Description

A flavorful and creamy Salmon Coconut Curry featuring tender salmon fillets simmered in a rich Thai red curry coconut milk sauce with fresh vegetables and herbs. This vibrant dish balances spicy, sweet, and tangy elements, making it a comforting yet exotic meal perfect for weeknight dinners or special occasions.

Instructions

Prepare the salmon: Cut the salmon into 4 equal pieces. Pat both sides dry with a paper towel and season generously with salt and pepper to enhance flavor.
Heat the pan: Add olive oil and butter to a skillet over medium-high heat. Allow the pan to heat thoroughly for a few minutes until hot but not smoking.
Cook the salmon: Place the salmon skin-side down in the skillet and cook for 5 minutes without disturbing to ensure a crispy skin. Flip the salmon and cook for an additional 2-3 minutes until the fish is almost cooked through. If the salmon sticks, wait a little longer until it releases naturally.
Remove salmon: Transfer the cooked salmon to a plate. If desired, slide off the skin before returning the fish to the pan later for serving.
Prepare the curry base: Spoon out excess oil leaving about a tablespoon in the skillet. Add chopped onion and sauté for about 3 minutes until lightly browned and fragrant. Stir in minced garlic and red curry paste and cook for 1 minute to bloom the spices.
Add liquids and vegetables: Pour in fish sauce, full-fat coconut milk, and brown sugar. Add the matchstick carrots and chopped broccolini. Allow the mixture to simmer gently for about 5 minutes until the vegetables are tender-crisp and the flavors meld.
Finish the curry: Stir in lime juice to add brightness. Return the salmon to the skillet and gently warm through for a couple of minutes. Adjust seasoning with salt and pepper to taste.
Garnish and serve: Sprinkle torn basil and chopped cilantro over the curry. Serve immediately while hot and enjoy the rich, aromatic flavors.

Notes

Fish sauce adds depth and an authentic umami flavor but is optional for those avoiding it.
If preferred, remove salmon skin after cooking or before reheating in the curry.
Adjust curry paste quantity depending on your desired spice level.
Substitute broccolini with broccoli or green beans if unavailable.
Serve with steamed jasmine rice or cauliflower rice for a complete meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Sautéing and simmering
Cuisine: Thai