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.
Ingredients
Scale
Salmon
- 1 pound fresh salmon
- Salt & pepper, to taste
Cooking fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Aromatics & curry base
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 heaping tablespoons Thai red curry paste
- 1/2 teaspoon fish sauce (optional but recommended)
Liquids & seasoning
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 teaspoon brown sugar
- 1 teaspoon lime juice
Vegetables & herbs
- 1/2 cup matchstick cut carrots
- 1 heaping cup chopped broccolini
- 2 tablespoons torn/chopped fresh basil
- 2 tablespoons chopped fresh cilantro
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
Nutrition
- Serving Size: 1 piece of salmon with curry (approx. 1/4 recipe)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 33 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: salmon curry, coconut curry, Thai red curry, healthy salmon recipe, easy curry, coconut milk salmon
