Craving a comforting dish that’s bursting with flavor?
This easy Salmon Coconut Curry is your answer!
With tender salmon cooked to perfection in a rich, creamy coconut curry sauce, this dish brings the best of Thai-inspired comfort food straight to your table.
Ready in just 35 minutes, it’s a weeknight dinner that feels gourmet—no fuss, just incredible taste.
Perfect for anyone craving something satisfying, light, and full of vibrant flavor!
For the Salmon:
- Salmon – Fresh salmon works best for this recipe. You can use skin-on or skinless, depending on your preference.
- Salt & Pepper – Season the salmon to bring out its natural flavor.
- Olive Oil – For pan-searing the salmon.
- Butter – Adds richness to the cooking process.
- Onion – A medium onion, chopped, for flavor and texture.
- Garlic – Minced garlic adds depth to the curry sauce.
- Thai Red Curry Paste – The base of the curry sauce, giving it a rich and aromatic flavor.
- Fish Sauce – Optional, but highly recommended for an authentic umami boost (can substitute with soy sauce).
For the Coconut Curry Sauce:
- Coconut Milk – Full-fat coconut milk gives the sauce its creamy texture.
- Brown Sugar – Balances the richness of the coconut milk with a touch of sweetness.
- Carrots – Matchstick-cut carrots add crunch and color to the dish.
- Broccolini – Chopped broccolini adds texture and a fresh, slightly bitter taste.
- Lime Juice – A squeeze of lime brightens the flavors and adds a zesty contrast.
- Fresh Basil – Torn or chopped for a fresh herbal note.
- Fresh Cilantro – Chopped for garnish and added freshness.
Salmon Coconut Curry
Craving a comforting dish that's bursting with flavor? This easy Salmon Coconut Curry is your answer!=
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Servings: 4
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Ingredients
- 1 lb fresh salmon
- Salt & pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 2 heaping tablespoons Thai red curry paste
- ½ teaspoon fish sauce (optional, but recommended)
- 1 (13.5 oz) can full-fat coconut milk
- ½ teaspoon brown sugar
- ½ cup matchstick-cut carrots
- 1 heaping cup chopped broccolini
- 1 teaspoon lime juice
- 2 tablespoons torn or chopped fresh basil
- 2 tablespoons chopped fresh cilantro
Instructions
- Prepare the Salmon: Cut the salmon into 4 equal portions, pat dry with a paper towel, and season with salt and pepper.
- Pan-Sear the Salmon: Heat olive oil and butter in a skillet over medium-high heat. Once hot, add the salmon, skin-side down, and cook for about 5 minutes. Flip and cook for an additional 2-3 minutes until the salmon is almost cooked through. If the fish sticks to the pan, allow it to release naturally before flipping.
- Set Aside the Salmon: Remove the salmon from the skillet and transfer it to a plate. If you prefer, you can remove the skin before adding the salmon back into the pan.
- Make the Curry Sauce: Leave about 1 tablespoon of oil in the skillet. Add the chopped onion and sauté for 3 minutes until slightly browned. Stir in the minced garlic and red curry paste, cooking for 1 minute more.
- Add Coconut Milk & Vegetables: Pour in the fish sauce (if using), coconut milk, brown sugar, carrots, and broccolini. Let the mixture simmer for about 5 minutes until the vegetables are tender-crisp. You can cook them a little longer if you prefer softer veggies.
- Finish the Dish: Stir in lime juice, then return the salmon to the pan to warm through, about 2 minutes. Season with additional salt and pepper if needed.
- Garnish and Serve: Sprinkle with fresh basil and cilantro. Serve immediately.
Notes
- For a creamy, thick texture, I recommend using Thai Kitchen coconut milk, which is rich and not watery like some other brands. The Thai Kitchen red curry paste is also a great option.
- If you don't have fish sauce, you can substitute with soy sauce, but it won’t give the same depth of flavor.
- You can julienne your own carrots instead of buying pre-cut matchsticks, and feel free to swap broccoli for broccolini—just make sure to chop them small.
- This recipe is also featured in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Calories: 458kcal | Carbohydrates: 12g | Protein: 27g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 70mg | Sodium: 176mg | Potassium: 837mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5392IU | Vitamin C: 59mg | Calcium: 97mg | Iron: 5mg
- Can I use frozen salmon instead of fresh?
Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before cooking for the best results. If you’re in a hurry, you can also cook them directly from frozen, though it may take a bit longer to cook through. - What if I don’t have fish sauce?
No worries! If you don’t have fish sauce on hand, you can easily swap it with soy sauce. While it won’t give the exact same flavor, it still adds a savory depth to the curry sauce. - Can I add extra vegetables?
Definitely! Feel free to add veggies like bell peppers, spinach, or snap peas. Just be sure to chop them into bite-sized pieces so they cook evenly in the sauce. - Is light coconut milk okay to use?
While full-fat coconut milk gives the sauce that rich and creamy texture, you can use light coconut milk for a lower-calorie option. Just keep in mind the sauce may be a bit less creamy. - How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 2-3 days. Just reheat gently over low heat to keep the salmon from drying out.
