Salmon Coconut Curry Recipe

Salmon coconut curry is one of those dishes that feels fancy enough for a dinner party but is surprisingly easy to whip up on a weeknight. It’s rich, creamy, and packed with vibrant flavors from the red curry paste, fresh herbs, and the slight zing of lime juice. The tender, flaky salmon perfectly absorbs the coconut sauce, making every bite a delicious harmony of spice and creaminess. Bonus? It all comes together in one skillet, so cleanup is a breeze.

I first made this dish on a chilly evening when I was craving something comforting yet light. That irresistible aroma of garlic, curry paste, and coconut milk bubbling on the stove instantly transported me to a cozy place. By the time I added the fresh herbs at the end, the kitchen smelled so good my family couldn’t wait to dig in. This recipe has become one of our favorites, and I’m excited to share it with you so it can be part of your rotation too!

this RECIPE

A quick look at the origins of coconut curry

Coconut curry has its roots in Southeast Asian cuisine, especially in countries like Thailand, Indonesia, and Malaysia. The use of coconut milk in curries dates back centuries, valued for its ability to mellow out spicy dishes and add a creamy richness. Thai red curry paste, which features prominently in this recipe, is made from a blend of dried red chilies, garlic, ginger, and aromatic spices. While traditional recipes often use chicken or shrimp, salmon adds a luxurious, omega-3-packed twist. Over time, these flavors have traveled the globe, evolving to suit a variety of palates. This dish is my take on a classic Thai-inspired curry, with a few simple tweaks to make it approachable for home cooks.

Let’s talk ingredients: the stars of the dish

Each ingredient in this salmon coconut curry brings something special to the table. Here’s a closer look:

• Salmon: The heart of the dish! Its buttery texture and mild flavor work perfectly with the bold curry sauce. I recommend using fresh, wild-caught salmon if you can. Frozen salmon works too—just thaw it completely before cooking.
• Coconut milk: This creates the silky, luxurious base of the curry. Go for full-fat coconut milk for the best flavor and texture. If you prefer a lighter version, you can use light coconut milk, but it won’t be as rich.
• Red curry paste: This is where the flavor magic happens. It’s spicy, aromatic, and deeply flavorful. If you don’t have red curry paste, yellow or green curry paste can work in a pinch, though the taste will vary.
• Carrots & broccolini: These veggies add color, crunch, and nutrition. Broccolini can be swapped for regular broccoli or snap peas. Carrots are great, but bell peppers or zucchini are tasty alternatives.
• Fresh herbs (basil & cilantro): These brighten up the dish and add a lovely freshness at the end. If you’re out of basil or cilantro, parsley or mint can work, but the flavor will be slightly different.

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

For this recipe, you’ll need just a few basic tools:

• A large skillet: A good-quality nonstick or stainless-steel skillet is perfect for cooking both the salmon and the curry. If you don’t have one large enough, you can cook the salmon in batches and combine everything later.
• A spatula: Use a sturdy spatula to flip the salmon. Silicone spatulas work well and won’t scratch your pan.
• A sharp knife: You’ll need this for chopping the onion, garlic, and veggies. A dull knife will just make the process more frustrating (and potentially dangerous).
• Measuring spoons: Precise measurements are key for balancing the flavors of the curry paste, fish sauce, and sugar.

No fancy tools are needed here, just the essentials!

Step-by-step: my foolproof method

Alright, let’s get cooking! Follow these steps, and you’ll have a gorgeous salmon coconut curry on your table in no time.

1. Prep the salmon: Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper. Drying the salmon helps it develop a nice golden crust when seared.
2. Sear the salmon: Heat the olive oil and butter in a skillet over medium-high heat. Once the pan is hot, place the salmon skin-side down and cook for 5 minutes. Flip carefully and cook for another 2-3 minutes. (If the salmon sticks to the pan, give it a bit longer—it’ll release naturally when it’s ready.) Set the salmon aside.
3. Sauté the aromatics: Remove some of the excess oil from the skillet, leaving about a tablespoon behind. Add the chopped onion and cook for 3 minutes, until it’s soft and slightly golden. Stir in the garlic and red curry paste, cooking for another minute to let the flavors bloom.
4. Make the sauce: Pour in the coconut milk, fish sauce, and brown sugar. Stir everything together, then add the carrots and broccolini. Let the mixture simmer gently for about 5 minutes, or until the veggies are tender-crisp.
5. Finish it off: Stir in the lime juice for a pop of brightness. Add the salmon back into the skillet and let it warm through for a couple of minutes. Sprinkle with fresh basil and cilantro right before serving.

Variations and twists to try

This recipe is incredibly versatile, and you can tweak it to suit your taste or dietary needs:

• Make it spicier: Add a pinch of chili flakes or a sliced red chili for extra heat.
• Go gluten-free: It’s naturally gluten-free, but double-check your curry paste and fish sauce for hidden gluten ingredients.
• Vegetarian version: Replace the salmon with tofu or chickpeas, and use soy sauce instead of fish sauce.
• Seasonal veggies: Swap out the broccolini and carrots for whatever’s in season—think zucchini, asparagus, or sweet potatoes.
• Regional flair: Experiment with curry paste flavors, like yellow or green curry, to explore new taste profiles.

How to serve and plate like a pro

For a restaurant-worthy presentation, serve the salmon coconut curry in shallow bowls over a bed of steamed jasmine rice or fluffy coconut rice. Garnish with extra cilantro leaves and a wedge of lime on the side. A sprinkle of sesame seeds or thinly sliced red chili adds a nice visual touch. If you’re skipping the rice, this curry pairs beautifully with crusty bread or cauliflower rice.

Pairing the perfect drink

A refreshing drink can elevate the meal even further. Here are my favorite pairings:

• Thai iced tea: Its creamy sweetness balances the heat of the curry beautifully.
• Lime soda: A fizzy, citrusy soda adds a refreshing contrast to the rich curry.
• Cucumber-infused water: For a lighter option, cucumber water with a squeeze of lime is cool and hydrating.
• Mango lassi: If you’re feeling indulgent, a mango lassi provides a deliciously tropical twist.

Storage and reheating tips

If you’ve got leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. You can also microwave it in short bursts, but be careful not to overcook the salmon—it’s already perfectly tender! This curry also freezes well; just keep the salmon and sauce separate if possible for the best texture.

Scaling the recipe for any crowd

This recipe serves four, but it’s easy to adjust. For a larger group, double the ingredients and use a bigger skillet. When scaling up, remember that veggies may need a bit more cooking time. For smaller portions, halve the recipe, but keep the cooking times roughly the same.

Troubleshooting tips for common issues

• The sauce is too thick: Add a splash of water or chicken broth to thin it out.
• The salmon sticks to the pan: Make sure the skillet is hot enough before adding the fish, and don’t force it to release too early.
• Too spicy?: Stir in an extra splash of coconut milk or a dollop of plain yogurt to tone down the heat.

Ready to dive in?

This salmon coconut curry is truly a delight, whether you’re cooking for a weeknight dinner or hosting friends for a cozy evening. It’s versatile, easy to make, and packed with bold, comforting flavors. Give it a try and make it your own—you might just discover your new favorite way to cook salmon!

FAQs

1. Can I use canned salmon instead of fresh?
Fresh salmon is best for this recipe, but canned salmon can work in a pinch. Just skip the searing step and add it to the sauce at the end to warm through.

2. Can I use frozen salmon for this recipe?
Yes, frozen salmon works perfectly! Just make sure to thaw it completely before cooking. You can thaw it overnight in the fridge or use the quick-thaw method by placing it (sealed) in a bowl of cold water for about 30 minutes.

3. Can I use other types of fish?
Definitely! Firm white fish like cod, halibut, or tilapia works well as a substitute for salmon. Just adjust the cooking time depending on the thickness of the fillets.

4. Can I make this ahead of time?
Absolutely. You can prepare the curry sauce and veggies in advance, then reheat and add the salmon just before serving.

5. What’s the best way to reheat this dish?
Reheat gently on the stovetop over low heat or in the microwave in short bursts to avoid overcooking the salmon.

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