Salmon Coconut Curry

Salmon Coconut Curry is a vibrant and flavorful dish where tender salmon fillets are gently cooked in a creamy coconut milk-based sauce infused with aromatic spices, garlic, and ginger. The curry’s subtle heat and rich, tropical flavors perfectly complement the flaky fish, creating a comforting yet exotic meal. Serve it with rice or naan for a satisfying, restaurant-quality dinner at home.

Salmon Coconut Curry

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Entree, Main Course

Servings 4 servings

Ingredients

  

1x2x3x

• 1 pound fresh salmon
• Salt & pepper to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 medium onion chopped
• 2 cloves garlic minced
• 2 tbsp (heaping) Thai red curry paste
• 1/2 tsp fish sauce
• 13.5 ounces canned full-fat coconut milk
• 1/2 tsp brown sugar
• 1/2 cup matchstick cut carrots
• 1 cup (heaping) chopped broccolini
• 1 tsp lime juice
• 2 tbsp torn/chopped fresh basil
• 2 tbsp chopped fresh cilantro

Instructions

 

• Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season with salt & pepper.
• Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
• Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
• Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
• Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
• Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the garlic and curry paste and cook for 1 minute.
• Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
• Stir in the lime juice, then add the fish back to the pan. Let it warm through for a couple of minutes. Season with more salt & pepper as needed. Sprinkle with the basil and cilantro and serve immediately.

Keyword Curry, Salmon Coconut Curry, Thai Curry

Tried this recipe?Let us know how it was!