Salmon Coconut Curry (Thai Inspired) Recipe

I combined pan-seared salmon with a creamy Thai red curry coconut milk sauce to create one of my most requested Easy Salmon Recipes.

I can’t resist a skillet that sings with Thai flavors. This Salmon Coconut Curry is creamy but doesn’t feel flat, thanks to full fat coconut milk and a punch of Thai red curry paste.

I was going for something between a Coconut Miso Salmon Curry idea and the kind of Salmon Recipes Pan Seared that show off crisp skin, and this hits both notes. It looks fancy but honest with bright edges and surprising depth.

Im not gonna lie, I probably eat it all before you even taste it. Grab a spoon or a fork, you wont regret giving it a try.

Ingredients

• Salmon: Rich in protein and omega-3s, keeps you full, heart healthy, flakes tenderly.
• Coconut milk: Full fat makes curry silky, adds healthy fats and calories, kinda sweet.
• Thai red curry paste: Spicy umami punch, mostly chilies and aromatics, adds heat and savory depth, trust me.
• Fish sauce: Pungent salty boost, tiny amount gives big savory sea note, not overwhelmingly fishy.
• Lime juice: Bright acidic tang, cuts richness, brings fresh sour balance and light fragrance.
• Red bell pepper: Crunchy sweetness, adds color and vitamins like C, keeps texture lively.
• Thai basil and cilantro: Herb finish, basil is peppery sweet, cilantro citrusy, both lift the curry.
• Jasmine rice: Neutral fragrant rice, soaks up sauce, gives carbs and comforting balance.

Ingredient Quantities

• 1.5 pounds salmon fillets, about four 6 ounce pieces, skin on
• 1 14 ounce can full fat coconut milk (about 400 ml)
• 2 tablespoons Thai red curry paste
• 2 tablespoons neutral oil like vegetable or coconut oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 small shallot, thinly sliced
• 1 1/2 tablespoons fish sauce
• 1 tablespoon brown sugar or palm sugar, packed
• 1 tablespoon fresh lime juice (about 1 lime)
• 2 to 3 kaffir lime leaves, torn, optional
• 1 red bell pepper, thinly sliced
• 1 cup snap peas or green beans, trimmed
• 1/4 cup chicken or vegetable broth or water
• 1 small red Thai chili, sliced, optional, or a pinch crushed red pepper
• Handful fresh Thai basil leaves and or cilantro for garnish, about 1/4 cup loosely packed
• 2 green onions, sliced for garnish
• 1 cup uncooked jasmine rice for serving or about 3 cups cooked
• Salt and freshly ground black pepper, to taste

How to Make this

1. Rinse 1 cup jasmine rice until water runs clear then cook with 1 1/4 cups water (or use a rice cooker) bring to a boil, lower heat to a simmer, cover and cook 12 to 15 minutes, remove from heat and let sit covered 10 minutes while you make the curry.

2. Pat
1.5 pounds salmon fillets dry and season both sides with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering, press each fillet down for 20 seconds so it doesn’t curl, then sear skin-side down 4 to 5 minutes until skin is crisp. Flip 1 to 2 minutes just to color, transfer salmon to a plate, dont worry if it’s a little underdone, we’ll finish it in the sauce.

3. Lower heat to medium, add the other tablespoon oil to the same skillet, add 1 small thinly sliced shallot and sauté 1 to 2 minutes until soft, stir in 2 minced garlic cloves and 1 tablespoon grated ginger and cook 30 seconds until fragrant.

4. Add 2 tablespoons Thai red curry paste to the aromatics and fry 20 to 30 seconds to wake up the spices, then pour in 1 14 ounce can full fat coconut milk, scraping up any browned bits from the pan.

5. Stir in 1 1/2 tablespoons fish sauce, 1 tablespoon packed brown or palm sugar, 1 tablespoon fresh lime juice and the torn 2 to 3 kaffir lime leaves if using, add 1/4 cup chicken or vegetable broth or water to loosen the sauce, bring to a gentle simmer and taste, adjust with more fish sauce, sugar or lime if needed.

6. Add 1 thinly sliced red bell pepper, 1 cup snap peas or trimmed green beans and the sliced small red Thai chili or pinch crushed red pepper if you want heat, simmer 3 to 4 minutes until veggies are crisp tender.

7. Nestle the seared salmon back into the simmering curry (skin side up if you liked it crispy), spoon sauce over the fillets and simmer gently 3 to 5 minutes more until salmon reaches about 125 to 130F for medium or flakes easily with a fork.

8. Turn off the heat and stir in a handful of fresh Thai basil leaves and or cilantro (about 1/4 cup loosely packed) and most of the 2 sliced green onions, reserve a little for garnish, taste for salt and pepper one last time.

9. Serve the salmon and vegetables over the jasmine rice, spoon plenty of the creamy curry sauce over everything, garnish with remaining basil/cilantro and green onions and an extra lime wedge if you want.

Equipment Needed

1. Medium saucepan with a tight lid or a rice cooker for the jasmine rice
2. Large skillet, 10 to 12 inch, stainless or cast iron works best for searing and sauce
3. Cutting board and a sharp chef’s knife for the fish and veg
4. Measuring cups and spoons for coconut milk, rice and seasonings
5. Microplane or fine grater for the ginger
6. Fish spatula or thin turner plus a pair of tongs for handling salmon
7. Wooden spoon or silicone spatula to scrape up browned bits and stir the curry
8. Instant read thermometer to check salmon doneness (around 125 to 130 F)
9. Plate or shallow bowl to rest the seared salmon and small bowls for mise en place

FAQ

Salmon Coconut Curry (Thai Inspired) Recipe Substitutions and Variations

• Salmon: swap for firm white fish like cod, halibut or sea bass, or use 1.5 pounds shrimp, or extra firm tofu for a vegetarian version — adjust cook times because shrimp and tofu cook faster.
• Full fat coconut milk: use light coconut milk to cut calories, or mix 1 cup coconut cream with 1 cup water for extra richness, or a can of evaporated milk plus 1 teaspoon coconut extract in a pinch.
• Thai red curry paste: use green curry or Panang paste if you prefer a different flavor, or make a quick stand in with 2 tablespoons sambal oelek, 1 teaspoon paprika and 1 teaspoon grated garlic plus 1 teaspoon grated ginger.
• Kaffir lime leaves: if you dont have them use the zest of 1 lime plus a small bay leaf for aroma, or add extra lime juice and a few Thai basil leaves at the end for brightness.

Pro Tips

1. Dry the salmon really well and salt it right before you sear it, that helps get the skin crispy. Use a heavy pan, get it hot and press the fillets down with a spatula for about 20 seconds so they dont curl, then leave them alone until they release.

2. Bloom the curry paste in the oil longer than you think, cook it until it smells fragrant and you see the oil separate a bit, that wakes up a lot more flavor. If it starts to stick add a splash of coconut milk or a little broth and scrape up the browned bits, tastes way better.

3. Finish the fish gently in the simmering sauce and pull it early, salmon keeps cooking from carryover heat so dont overcook it. If you have an instant read thermometer aim for about 125 to 130F or check that it flakes easily but is still moist.

4. Keep the veggies bright and crunchy by adding them late or blanching then shocking them in ice water, nobody wants mushy snap peas. Always taste the sauce at the end and tweak with a squeeze of lime, a pinch more sugar or a dash more fish sauce until it sings.

Salmon Coconut Curry (Thai Inspired) Recipe

Recipe by Belinda Jay

0.0 from 0 votes

I combined pan-seared salmon with a creamy Thai red curry coconut milk sauce to create one of my most requested Easy Salmon Recipes.

Pin

Servings

4

servings

Calories

730

kcal

Equipment: 1. Medium saucepan with a tight lid or a rice cooker for the jasmine rice
2. Large skillet, 10 to 12 inch, stainless or cast iron works best for searing and sauce
3. Cutting board and a sharp chef’s knife for the fish and veg
4. Measuring cups and spoons for coconut milk, rice and seasonings
5. Microplane or fine grater for the ginger
6. Fish spatula or thin turner plus a pair of tongs for handling salmon
7. Wooden spoon or silicone spatula to scrape up browned bits and stir the curry
8. Instant read thermometer to check salmon doneness (around 125 to 130 F)
9. Plate or shallow bowl to rest the seared salmon and small bowls for mise en place

Ingredients

• 1.5 pounds salmon fillets, about four 6 ounce pieces, skin on

• 1 14 ounce can full fat coconut milk (about 400 ml)

• 2 tablespoons Thai red curry paste

• 2 tablespoons neutral oil like vegetable or coconut oil

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 small shallot, thinly sliced

• 1 1/2 tablespoons fish sauce

• 1 tablespoon brown sugar or palm sugar, packed

• 1 tablespoon fresh lime juice (about 1 lime)

• 2 to 3 kaffir lime leaves, torn, optional

• 1 red bell pepper, thinly sliced

• 1 cup snap peas or green beans, trimmed

• 1/4 cup chicken or vegetable broth or water

• 1 small red Thai chili, sliced, optional, or a pinch crushed red pepper

• Handful fresh Thai basil leaves and or cilantro for garnish, about 1/4 cup loosely packed

• 2 green onions, sliced for garnish

• 1 cup uncooked jasmine rice for serving or about 3 cups cooked

• Salt and freshly ground black pepper, to taste

Directions

• Rinse 1 cup jasmine rice until water runs clear then cook with 1 1/4 cups water (or use a rice cooker) bring to a boil, lower heat to a simmer, cover and cook 12 to 15 minutes, remove from heat and let sit covered 10 minutes while you make the curry.
• Pat
• 5 pounds salmon fillets dry and season both sides with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering, press each fillet down for 20 seconds so it doesn't curl, then sear skin-side down 4 to 5 minutes until skin is crisp. Flip 1 to 2 minutes just to color, transfer salmon to a plate, dont worry if it’s a little underdone, we’ll finish it in the sauce.
• Lower heat to medium, add the other tablespoon oil to the same skillet, add 1 small thinly sliced shallot and sauté 1 to 2 minutes until soft, stir in 2 minced garlic cloves and 1 tablespoon grated ginger and cook 30 seconds until fragrant.
• Add 2 tablespoons Thai red curry paste to the aromatics and fry 20 to 30 seconds to wake up the spices, then pour in 1 14 ounce can full fat coconut milk, scraping up any browned bits from the pan.
• Stir in 1 1/2 tablespoons fish sauce, 1 tablespoon packed brown or palm sugar, 1 tablespoon fresh lime juice and the torn 2 to 3 kaffir lime leaves if using, add 1/4 cup chicken or vegetable broth or water to loosen the sauce, bring to a gentle simmer and taste, adjust with more fish sauce, sugar or lime if needed.
• Add 1 thinly sliced red bell pepper, 1 cup snap peas or trimmed green beans and the sliced small red Thai chili or pinch crushed red pepper if you want heat, simmer 3 to 4 minutes until veggies are crisp tender.
• Nestle the seared salmon back into the simmering curry (skin side up if you liked it crispy), spoon sauce over the fillets and simmer gently 3 to 5 minutes more until salmon reaches about 125 to 130F for medium or flakes easily with a fork.
• Turn off the heat and stir in a handful of fresh Thai basil leaves and or cilantro (about 1/4 cup loosely packed) and most of the 2 sliced green onions, reserve a little for garnish, taste for salt and pepper one last time.
• Serve the salmon and vegetables over the jasmine rice, spoon plenty of the creamy curry sauce over everything, garnish with remaining basil/cilantro and green onions and an extra lime wedge if you want.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 492g
• Total number of serves: 4
• Calories: 730kcal
• Fat: 53.3g
• Saturated Fat: 27.5g
• Trans Fat: 0.2g
• Polyunsaturated: 8g
• Monounsaturated: 20g
• Cholesterol: 94mg
• Sodium: 875mg
• Potassium: 1058mg
• Carbohydrates: 48g
• Fiber: 4g
• Sugar: 7.5g
• Protein: 41.5g
• Vitamin A: 1500IU
• Vitamin C: 48mg
• Calcium: 60mg
• Iron: 1.5mg