Salmon Coconut Curry

Salmon Coconut Curry is a vibrant, flavorful dish that combines tender, flaky salmon with a creamy, aromatic coconut milk-based sauce. Infused with curry and garlic, the sauce is both rich and warmly spiced, balancing heat and sweetness. Fresh vegetables are added for color and texture, while a squeeze of lime brightens the flavors. Served over rice or noodles, this dish is a comforting yet elegant meal that’s both nutritious and satisfying.

Salmon Coconut Curry

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Entree, Main Course

Cuisine Thai

Servings 4 servings

Ingredients

  

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• 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 Thai red curry paste, heaping
• 1/2 tsp fish sauce
• 13.5 ounces full-fat coconut milk
• 1/2 tsp brown sugar
• 1/2 cup matchstick cut carrots
• 1 cup chopped broccolini, heaping
• 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

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