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Salmon Coconut Curry Recipe

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This creamy salmon coconut curry is quick, flavorful, and easy to make! Perfect for busy weeknights or cozy dinners.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 450 g (1 lb) fresh salmon
  • Salt and black pepper, as needed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons red curry paste
  • ½ teaspoon fish sauce
  • 1 (400 ml) can full-fat coconut milk
  • ½ teaspoon light brown sugar
  • ½ cup julienned carrots
  • 1 cup broccolini, chopped (heaping)
  • 1 teaspoon freshly squeezed lime juice
  • 2 tablespoons fresh basil, torn or chopped
  • 2 tablespoons fresh cilantro, finely chopped

Instructions

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.

Notes

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.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner