Salmon Coconut Curry Recipe

If you’re craving a dish that perfectly balances rich creaminess with vibrant Thai flavors, this Salmon Coconut Curry Recipe is about to become your new favorite. Imagine tender, pan-seared salmon bathed in a luxuriously smooth red curry coconut sauce, bursting with aromatic herbs and a hint of tangy lime. It’s a comforting, flavorful meal that feels both fancy and incredibly easy to make, promising a satisfying dinner that hits all the right notes.

Ingredients You’ll Need

These ingredients are simple yet essential, each one bringing a unique element to this Salmon Coconut Curry Recipe. From the fresh salmon’s delicate texture to the creamy coconut milk and the bright punch of fresh herbs, every component plays a starring role in crafting this dish’s incredible depth of flavor and beautiful color.

• 1 pound fresh salmon: Choose firm, fresh salmon for the best texture and flavor.
• Salt & pepper to taste: Basic seasoning that enhances the natural flavor of the salmon.
• 1 tablespoon olive oil: Used for pan-searing the salmon, adding a mild fruity richness.
• 1 tablespoon butter: Adds a nice, silky finish and helps with browning the salmon.
• 1/2 medium onion, chopped: Brings sweetness and a slight bite to the curry base.
• 2 cloves garlic, minced: Essential for depth and aromatic intensity.
• 2 heaping tablespoons Thai red curry paste: The heart of the curry, providing warmth and complex spice.
• 1/2 teaspoon fish sauce (optional but recommended): Adds umami and authentic Thai flavor. Don’t skip if you can!
• 1 (13.5 ounce) can full-fat coconut milk: Creates the creamy, luscious sauce that balances the spice.
• 1/2 teaspoon brown sugar: Just a touch to enhance the curry’s flavor and balance acidity.
• 1/2 cup matchstick-cut carrots: Adds crunch, sweetness, and vibrant color.
• 1 heaping cup chopped broccolini: Gives a fresh, slightly peppery bite and a lovely green contrast.
• 1 teaspoon lime juice: Brightens the entire dish with a refreshing zing.
• 2 tablespoons torn/chopped fresh basil: Adds a fragrant, sweet herbal note for freshness.
• 2 tablespoons chopped fresh cilantro: Finishes the dish with its distinctive, citrusy flavor.

How to Make Salmon Coconut Curry Recipe

Step 1: Prepare and Season the Salmon

Start by cutting the salmon into four even pieces to ensure they cook evenly and look visually appealing on the plate. Pat both sides with a paper towel to remove any excess moisture – this step really helps achieve a nice sear. Then, generously season with salt and pepper to bring out the fish’s natural flavors.

Step 2: Pan-Sear the Salmon

Heat olive oil and butter in a skillet over medium-high heat until shimmering. Cooking the salmon skin-side down first for about five minutes locks in moisture and creates a delicious crispy skin. Flip carefully and cook the other side for an additional 2 to 3 minutes until the salmon is just nearly done. If the salmon clings to the pan, be patient and allow it to release naturally.

Step 3: Set Aside and Prepare the Curry Base

Remove the salmon from the skillet onto a plate. If you prefer, you can slide the crispy skin off now for a different texture. Drain excess oil from the pan, leaving about a tablespoon behind to sauté the onions.

Step 4: Sauté Aromatics and Add Curry Paste

Cook the chopped onions for approximately 3 minutes until they are just beginning to brown, unlocking their sweetness. Stir in the minced garlic and Thai red curry paste, cooking for about one minute to jumpstart the sauce’s explosive flavor.

Step 5: Build the Sauce

Pour in the fish sauce (if using), the full-fat coconut milk, and sprinkle in the brown sugar to create a perfectly balanced, creamy curry sauce. Toss in the carrots and broccolini so they can gently cook and stay tender-crisp as the sauce simmers for about 5 minutes.

Step 6: Finish and Reintroduce Salmon

Add fresh lime juice to brighten the dish. Carefully nestle the salmon pieces back into the pan, allowing them to warm through without overcooking. Season with additional salt and pepper if needed, then generously sprinkle the torn basil and chopped cilantro on top just before serving.

How to Serve Salmon Coconut Curry Recipe

Garnishes

The fresh basil and cilantro are crucial—they add herbal freshness that lifts the whole dish. You might also love a few thin slices of red chili or a wedge of lime on the side for extra zing and color.

Side Dishes

Serve this comforting curry over a fluffy bed of jasmine rice or fragrant basmati to soak up that luscious sauce. Alternatively, light coconut-infused quinoa or steamed greens work beautifully for a lower-carb option.

Creative Ways to Present

For a dinner party, scoop the curry into individual bowls and top with microgreens or edible flowers for a stunning visual effect. Serving with toasted coconut flakes sprinkled on top adds crunch and a subtle sweetness. You can also offer warm flatbreads or naan to wipe up every last drop.

Make Ahead and Storage

Storing Leftovers

This Salmon Coconut Curry Recipe keeps well in an airtight container in the fridge for up to three days. The flavors actually deepen overnight, making leftovers just as delicious as fresh.

Freezing

You can freeze the curry without the salmon if desired, as fish texture can change after freezing. Store the sauce and veggies in a freezer-safe container for up to two months, then add freshly cooked salmon when reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent the coconut milk from separating. If reheating frozen sauce, thaw overnight in the fridge first for best texture and flavor.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but it’s best to thaw it completely and pat dry before cooking to achieve that perfect sear and avoid excess moisture in the pan.

What can I substitute for Thai red curry paste?

If you can’t find red curry paste, try using another curry paste like yellow or green for a different but still delicious flavor profile, or create a homemade blend with chili powder, garlic, ginger, and cumin.

Is fish sauce necessary?

While optional, fish sauce adds authentic umami depth to the curry. If you’re avoiding it, you can substitute with soy sauce or a pinch of salt, though the flavor will be slightly different.

Can I make this recipe vegan?

Absolutely! Simply replace the salmon with firm tofu or chickpeas and skip the fish sauce or use a vegan alternative. The coconut milk and curry paste keep it rich and flavorful.

How spicy is this curry?

This Salmon Coconut Curry Recipe has a pleasant warmth from the red curry paste but isn’t overpowering. You can always adjust the amount of curry paste to suit your heat preference.

Final Thoughts

There is something truly special about a home-cooked Salmon Coconut Curry Recipe that feels both indulgent and refreshing. It’s the kind of dish that comforts the soul and impresses guests without demanding hours in the kitchen. Give this recipe a try and watch it become a beloved go-to for cozy weeknight dinners or anytime you crave a little taste of Thailand at home.

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