Salmon Coconut Curry Recipe

There’s something magical about the way salmon and coconut milk come together in a curry. This dish is creamy, full of flavor, and comes together in just about 30 minutes, making it perfect for a quick weeknight dinner or even a special weekend treat. The red curry paste brings the right amount of heat, while the fresh herbs and lime juice keep it bright and fresh. And the best part? It’s all made in one skillet, so cleanup is a breeze. Trust me, once you try this, you’ll be coming back to it again and again.

this RECIPE

A memory of cozy dinners and bold flavors 🥥

The first time I made salmon coconut curry, it was one of those “let’s see what’s in the fridge” nights. I’d just returned home from a long day, and the idea of takeout didn’t feel exciting. I found a piece of salmon, a can of coconut milk, and some vegetables that were starting to look a little sad. With a little red curry paste I’d almost forgotten about in the back of my pantry, dinner practically made itself.

As it simmered, the kitchen filled with the warm, inviting aroma of coconut and spices. I remember taking that first bite and feeling like I’d stumbled on something special—simple, comforting, yet packed with flavor. It was one of those meals that felt nourishing in every way, and now, it’s a regular in my rotation.

A little background on coconut curry

Coconut-based curries are staples in many Southeast Asian cuisines, especially Thai and Malaysian. The combination of creamy coconut milk and bold spices like chili, garlic, and ginger is a match made in heaven. While traditional curries often simmer for hours to develop deep, layered flavors, this recipe takes inspiration from the Thai-style quick curries, where the paste and coconut milk do most of the heavy lifting.

Salmon isn’t a traditional ingredient in all curry recipes, but its rich, buttery texture makes it a perfect pairing. Over the years, this dish has become a global favorite, easily adaptable to whatever vegetables or proteins you have on hand.

Let’s talk ingredients: how to get it just right

Salmon

Fresh salmon is the star of this dish. Look for firm, vibrant fillets with no fishy smell. Skin-on is great because it crisps up beautifully when pan-fried, but skinless works too. If salmon isn’t available, try swapping it for cod or even shrimp for a similar texture and flavor.

Red curry paste

This is the flavor powerhouse of the dish. Red curry paste typically contains red chilies, garlic, lemongrass, and galangal. Look for a high-quality paste at your local Asian grocery store or the international aisle of your supermarket. If you’re sensitive to spice, start with less and add more to taste.

Coconut milk

Full-fat coconut milk is what gives this curry its rich, velvety texture. Avoid low-fat versions, as they can make the sauce too thin. If you’re out of coconut milk, cashew cream can work in a pinch, though it will change the flavor slightly.

Vegetables

Carrots and broccolini bring a lovely crunch and sweetness that balances the richness of the dish. Feel free to swap in snap peas, bell peppers, or even zucchini if that’s what you have on hand.

Herbs and lime juice

Fresh basil, cilantro, and lime juice are the “finishing touch” ingredients that elevate the dish. They add brightness and a pop of color, so don’t skip them! If you’re out of basil, Thai basil or even mint can be a nice alternative.

Kitchen gear: What you need (and what you can skip)

This recipe doesn’t require any fancy tools—just a few basics:

• A good non-stick or stainless steel skillet: This is crucial for cooking the salmon without it sticking. If you don’t have one, make sure to heat your pan well and use enough oil.
• A sharp knife: For chopping veggies and herbs. Dull knives make prep work frustrating (and unsafe).
• Tongs or a spatula: For flipping the salmon. A fish spatula works especially well if you have one.

Optional but nice to have: a microplane for grating garlic if you want to save time mincing.

Step-by-step: My foolproof method

1. Prep the salmon

Start by cutting your salmon into four portions. This makes it easier to cook evenly. Pat it dry with a paper towel (this helps it sear properly), then season generously with salt and black pepper.

2. Sear the salmon

Heat your skillet over medium-high heat, then add the olive oil and butter. Once it’s hot (but not smoking), lay the salmon skin-side down. Let it cook undisturbed for 5 minutes—it’ll release naturally when it’s ready to flip. Don’t rush this step! Flip the salmon and cook for another 2-3 minutes.

3. Sauté the aromatics

Remove the salmon and set it aside. Spoon out some of the oil, leaving about a tablespoon in the pan. Add the onion and cook for about 3 minutes until lightly golden. Stir in the garlic and curry paste, cooking for just a minute to wake up those flavors.

4. Build the sauce

Pour in the coconut milk, fish sauce, and a touch of sugar, stirring to combine. Toss in the carrots and broccolini, letting them simmer gently for about 5 minutes.

5. Finish and serve

Stir in the lime juice, then carefully add the salmon back to the pan. Let it warm through for a couple of minutes. Sprinkle with fresh basil and cilantro, and serve it up hot with rice or noodles.

Variations: Make it your own

• Vegan twist: Swap the salmon for firm tofu or chickpeas, and replace the fish sauce with soy sauce.
• Spicy upgrade: Add a teaspoon of chili flakes or fresh sliced red chilies if you like extra heat.
• Low-carb option: Serve over cauliflower rice or zucchini noodles.
• Seasonal veggies: Try adding pumpkin or butternut squash in the fall, or asparagus and green beans in the spring.

Serving and presentation ideas

Serve this curry in shallow bowls over steamed jasmine rice or rice noodles to soak up all that delicious sauce. Garnish with a few extra basil and cilantro leaves for a pop of freshness. For a little crunch, scatter toasted sesame seeds or crushed peanuts on top.

Want to impress your guests? Serve with warm naan or roti on the side for scooping up the curry. It’s simple yet elegant enough for a dinner party.

Perfect non-alcoholic pairings

• Thai iced tea: The creamy, slightly sweet tea complements the curry’s spice beautifully.
• Lime soda: A fizzy lime soda or sparkling water with a splash of lime juice is light and refreshing.
• Coconut water: Serve chilled for a tropical touch that mirrors the dish’s flavors.

Storing and reheating tips

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk to loosen the sauce if needed. Avoid microwaving the salmon for too long, as it can dry out.

If you’re planning to freeze it, leave out the fresh herbs and lime juice—they don’t freeze well. Add them fresh when reheating for the best flavor.

Scaling the recipe

Cooking for one? Halve the recipe and enjoy leftovers the next day. Feeding a crowd? Double everything except the fish sauce (taste before adding more) and cook the salmon in batches to avoid overcrowding the pan.

FAQs

1. Can I use frozen salmon?

Yes! Just thaw it completely and pat it dry before seasoning and cooking.

2. What if I don’t have red curry paste?

You can use green curry paste or even a mix of curry powder and a little chili paste.

3. Can I make this ahead of time?

The sauce can be made ahead, but cook the salmon fresh to keep it tender.

4. How spicy is this recipe?

It’s mildly spicy, but you can adjust the heat by using less curry paste or adding more coconut milk.

5. What can I serve with this besides rice?

Try quinoa, mashed sweet potatoes, or crusty bread to mop up the sauce.

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