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Salmon Coconut Curry Recipe

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4.4 from 14 reviews

This Thai-inspired Salmon Coconut Curry features tender pan-seared salmon cooked in a rich and creamy red curry coconut milk sauce. Bursting with authentic flavors from red curry paste, fresh herbs, and a hint of lime, this comforting dish is packed with vibrant veggies and perfect for a quick, flavorful weeknight dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Salmon

  • 1 pound fresh salmon
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Curry Sauce and Vegetables

  • 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
  • 1/2 cup matchstick cut carrots
  • 1 heaping cup chopped broccolini
  • 1 teaspoon lime juice
  • 2 tablespoons torn/chopped fresh basil
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. Prepare the Salmon: Cut the salmon into 4 equal pieces. Pat both sides dry with a paper towel and season with salt and pepper to taste.
  2. Heat the Skillet: Add olive oil and butter to a skillet over medium-high heat. Allow the pan to heat for a few minutes until the butter melts and the pan is hot.
  3. Cook Salmon Skin-Side Down: Place the salmon pieces skin-side down in the skillet and cook for 5 minutes without moving them. Flip the salmon carefully and cook for another 2-3 minutes until the fish is almost cooked through. If the salmon sticks, let it cook a bit longer until it releases naturally.
  4. Remove Salmon: Transfer the salmon to a plate. At this point, you may remove the skin if desired before returning the fish to the pan later.
  5. Prepare the Curry Base: Spoon out excess oil from the skillet, leaving about 1 tablespoon. Add chopped onion and sauté for about 3 minutes until lightly browned. Stir in minced garlic and red curry paste, cooking for an additional 1 minute to release aromas.
  6. Add Liquids and Vegetables: Pour in fish sauce, coconut milk, and brown sugar. Stir to combine. Add matchstick carrots and chopped broccolini. Let the mixture gently bubble and simmer for about 5 minutes, until vegetables are tender-crisp or cooked to your preference.
  7. Finish the Curry: Stir in lime juice for brightness. Return the salmon pieces to the pan and warm through for 2-3 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
  8. Garnish and Serve: Sprinkle torn fresh basil and chopped cilantro over the curry before serving immediately for best flavor.

Notes

  • Fish sauce adds depth and umami to the curry but can be omitted for a milder flavor.
  • To remove salmon skin easily, slide a spatula between the skin and flesh after cooking and gently pull it off.
  • This dish pairs well with steamed jasmine rice or cauliflower rice for a low-carb option.
  • Use full-fat coconut milk for a rich and creamy sauce; light coconut milk will result in a thinner curry.
  • Adjust the amount of red curry paste to your preferred spice level.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://recipeteach.com/salmon-coconut-curry-recipe/