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Salmon Coconut Curry Recipe

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4.4 from 8 reviews

This Salmon Coconut Curry is a vibrant, creamy dish combining tender salmon fillets with a fragrant Thai red curry sauce made from coconut milk, fresh herbs, and crisp vegetables. Perfectly balanced with a hint of sweetness and tanginess, it’s a quick and flavorful meal that cooks in just 35 minutes, ideal for a weeknight dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Salmon

  • 1 pound fresh salmon
  • Salt & pepper (to taste)
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Curry Sauce & Vegetables

  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 heaping tablespoons Thai red curry paste
  • 1/2 teaspoon fish sauce (optional but recommended)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 teaspoon brown sugar
  • 1/2 cup matchstick cut carrots
  • 1 heaping cup chopped broccolini
  • 1 teaspoon lime juice
  • 2 tablespoons torn/chopped fresh basil
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. Prepare the Salmon: Cut the salmon into 4 equal pieces. Pat both sides dry with a paper towel and season each piece with salt and pepper to taste.
  2. Heat the Skillet: Add olive oil and butter to a skillet over medium-high heat. Allow the pan to heat for a few minutes until hot.
  3. Cook the Salmon: Place the salmon skin-side down in the skillet and cook for 5 minutes. Flip and cook for an additional 2-3 minutes until the fish is almost cooked through. If the fish sticks, give it extra time to naturally release without forcing.
  4. Remove Salmon: Transfer the cooked salmon to a plate. If you prefer, remove the skin before returning the fish to the pan later.
  5. Prepare the Base for Curry: Spoon out excess oil, leaving about one tablespoon in the skillet. Add chopped onion and sauté for about 3 minutes until lightly browned.
  6. Add Aromatics and Curry Paste: Stir in minced garlic and Thai red curry paste, cooking for 1 minute to release flavors.
  7. Add Liquids and Vegetables: Pour in the fish sauce, coconut milk, and brown sugar. Then add carrots and broccolini. Let the mixture gently simmer and bubble for about 5 minutes until vegetables are tender-crisp or to desired doneness.
  8. Finish the Curry: Stir in lime juice, then gently nestle the salmon back into the pan. Warm through for a couple of minutes. Adjust seasoning with salt and pepper as needed.
  9. Garnish and Serve: Sprinkle fresh basil and cilantro on top and serve the curry immediately while hot.

Notes

  • Fish sauce is optional but recommended to deepen the umami flavor of the curry.
  • If you prefer, remove the salmon skin before serving for easier eating.
  • Adjust the level of curry paste according to your spice tolerance.
  • Use full-fat coconut milk for a richer and creamier curry sauce.
  • Broccolini can be substituted with broccoli or green beans if preferred.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Low Lactose

Find it online: https://iamstarved.com/salmon-coconut-curry-recipe/