Salmon Coconut Curry Recipe

There’s something about a creamy, aromatic curry that wraps you up in a warm hug after a long day, and this salmon coconut curry does just that. It’s hearty yet light, vibrant yet soothing, and so easy to make that it feels like cheating (but in the best way possible). With perfectly seared salmon, crisp-tender veggies, and a silky coconut milk sauce kissed with red curry paste, this dish is a surefire crowd-pleaser.

I first tried a version of this recipe at a tiny beachside café, where the chef swore by her secret “splash of lime juice” technique. Ever since, this dish has been a go-to for date nights, busy weekdays, and even the occasional dinner party.

this RECIPE

A flavorful memory from my kitchen

One chilly evening a few years ago, I was experimenting with recipes that used up pantry staples I always have on hand: coconut milk, curry paste, and fish sauce. I’d just picked up some fresh salmon from the local market, and I thought, why not combine them into something quick yet special?

The aroma of the onions and garlic sizzling in the skillet filled my kitchen, and as I poured in the coconut milk, it felt like magic. When I plated it up and sprinkled the fresh herbs on top, my husband took one bite, put his fork down, and just said, “Wow.” (I call that the ultimate compliment.) That first try wasn’t perfect—the salmon stuck a bit, and I overcooked the broccolini—but it sparked a love affair with this dish that I’ve since perfected.

A little backstory on curry and its global twist

While curry dishes are most famously associated with Indian cuisine, Thai curries are a distinct and equally beloved branch of this global food tree. The use of coconut milk in curries is a hallmark of Thai cooking, creating that luxurious balance of spice, creaminess, and subtle sweetness. Red curry paste, which stars in this recipe, gets its bold flavor from red chili peppers, lemongrass, and galangal. Over time, these curries have become staples in home kitchens worldwide because they’re incredibly versatile and adaptable to whatever ingredients you have.

This salmon coconut curry is my interpretation of those beloved Thai flavors, with a little nod to my own kitchen adventures.

Let’s talk ingredients: bold flavors in every bite

Fresh salmon: The star of the show, salmon provides a rich, buttery flavor and flaky texture that pairs beautifully with the creamy sauce. Look for vibrant, firm fillets. If fresh isn’t available, frozen works just fine—just thaw it completely before cooking.

Red curry paste: This packs the punch of heat and flavor that defines the dish. If you like it milder, you can use less, or if you’re feeling adventurous, add a touch more! I once swapped this for green curry paste and loved the slightly sweeter, herbal vibe.

Coconut milk: Full-fat coconut milk is non-negotiable here—it’s what gives the dish its luscious, velvety sauce. Low-fat versions won’t deliver the same magic.

Fish sauce: Just a dash adds depth and umami to the sauce.

Veggies: Carrots and broccolini bring color and crunch. Feel free to swap in whatever you have on hand—zucchini, bell peppers, or snap peas are all fantastic options.

Fresh herbs: Basil and cilantro brighten the dish and give it that fresh, vibrant finish. If you’re not a fan of cilantro, Thai basil works beautifully.

Kitchen gear: what you’ll need to make this dish

You don’t need a lot of fancy tools to whip up this salmon coconut curry, but a few essentials make the process smoother:

• A good non-stick skillet: This is key for searing the salmon without sticking. If you’re using stainless steel, just make sure the pan is fully heated and well-oiled.
• A sharp knife: You’ll want this for chopping your veggies and slicing the salmon evenly.
• Tongs or a fish spatula: Flipping the salmon is so much easier with the right tool. A fish spatula is ideal, but tongs work in a pinch.

Step-by-step: cooking this curry like a pro

1. Prep your salmon: Cut it into four even pieces and pat it dry (this helps it sear beautifully). Season with a good sprinkle of salt and black pepper.
2. Sear the salmon: Heat your skillet over medium-high and add the olive oil and butter. Once it’s hot and shimmering, place the salmon skin-side down. Let it cook undisturbed for 5 minutes—this creates that gorgeous crispy skin. Flip and cook for another 2-3 minutes, then transfer to a plate.Pro tip: If the salmon sticks when you try to flip it, give it another minute. It’ll release naturally once it’s ready.
3. Build the flavor base: Spoon out excess oil, leaving about a tablespoon in the skillet. Add the onions and sauté until lightly golden, then stir in the garlic and red curry paste. Cook until fragrant—about 1 minute.
4. Simmer the sauce: Pour in the fish sauce, coconut milk, and brown sugar, stirring to combine. Toss in the carrots and broccolini, then let everything simmer gently for about 5 minutes. The veggies should still have a little crunch.
5. Finish with flair: Stir in the lime juice, then nestle the salmon back into the pan. Let it warm through for a couple of minutes. Sprinkle with the fresh basil and cilantro, and you’re ready to serve!

Variations to suit every taste

• Make it vegan: Replace the salmon with firm tofu or chickpeas. Swap fish sauce for soy sauce or coconut aminos.
• Dial up the spice: Add a pinch of chili flakes or a drizzle of sriracha to the sauce.
• Seasonal veggie swaps: In summer, zucchini and snap peas work beautifully. For fall, try sweet potatoes or cauliflower.
• Add a protein twist: If salmon isn’t your thing, shrimp or cod are excellent alternatives.
• Go low-carb: Serve this curry over cauliflower rice or zucchini noodles for a lighter option.

Serving and presentation ideas

To make this dish feel extra special, serve it over fluffy jasmine rice or rice noodles, which soak up the sauce beautifully. Garnish with extra fresh herbs, a lime wedge on the side, and maybe even a sprinkle of toasted sesame seeds for added crunch. If you’re hosting, plate the salmon on individual plates with a drizzle of the curry sauce over the top—it looks as stunning as it tastes!

Beverages to pair with your curry

For a refreshing pairing, try a chilled Thai iced tea or a sparkling lime soda with fresh mint. Coconut water with a hint of pineapple also works beautifully, mirroring the tropical flavors of the dish. If you’re looking for something warm, a fragrant ginger tea complements the spices wonderfully.

Storage and reheating tips

Leftovers? Lucky you! Store the curry in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of coconut milk or water to loosen the sauce. Microwaving works too—just heat in 30-second bursts to avoid overcooking the salmon.

Scaling the recipe for any occasion

Cooking for two? Halve the ingredients but keep the cooking times the same. Feeding a crowd? You can easily double the recipe, but cook the salmon in batches to avoid overcrowding the pan. Just make sure to adjust the seasoning at the end—you may need a touch more lime juice or salt.

Potential hiccups and how to avoid them

• Salmon sticking: Make sure your skillet is fully heated before adding the fish, and resist the urge to move it too soon.
• Overcooked veggies: Keep an eye on your simmering time—the veggies should be tender-crisp, not mushy.
• Curdled sauce: Avoid boiling the coconut milk too vigorously; a gentle simmer is all you need.

Give this recipe a try!

This salmon coconut curry is the kind of dish that feels like a warm hug in a bowl. It’s easy enough for a weeknight but impressive enough for company. Try it once, and I promise it’ll earn a spot in your regular rotation. Don’t be afraid to make it your own—experiment with different veggies, spice levels, or garnishes.

FAQs

1. Can I use light coconut milk?
You can, but the sauce won’t be as creamy and rich. I recommend full-fat for the best results.

2. What can I serve this with besides rice?
Rice noodles, quinoa, or even crusty bread are great for soaking up the sauce!

3. Can I make this ahead of time?
Yes! Make the curry sauce and cook the veggies ahead, but sear the salmon just before serving for the best texture.

4. How spicy is this dish?
It’s mildly spicy as written, but you can adjust by adding more or less curry paste to suit your taste.

5. What’s the best way to keep the salmon crispy?
Serve it immediately after searing. If you need to reheat it, use the oven at a low temperature to maintain that crispy skin.

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