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Coconut Salmon Curry

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  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai-inspired
  • Diet: Gluten Free

Description

This Coconut Salmon Curry is a deliciously creamy, comforting, and flavorful dish that’s easy to make! It’s a wonderful blend of tender salmon, creamy coconut milk, and aromatic spices, simmered together to perfection. Perfect for a weeknight dinner or a special occasion, this curry pairs well with rice or naan for a complete meal.

Ingredients

Units Scale
  • 4 salmon fillets (skinless, about 6 oz each)
  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 tablespoons red curry paste (adjust for heat preference)
  • 1 can (14 oz) coconut milk (full-fat)
  • 1 cup vegetable or chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili flakes (optional)
  • Salt and pepper, to taste
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving

Instructions

  1. Prep the salmon: Season the salmon fillets with salt and pepper. Set aside.
  2. Sauté aromatics: In a large skillet, heat coconut oil over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Add garlic and ginger, sauté for another minute until fragrant.
  3. Add curry paste and spices: Stir in the red curry paste, turmeric, coriander, cumin, and chili flakes (if using). Cook for 1-2 minutes to release the flavors.
  4. Create the curry sauce: Pour in the coconut milk, broth, fish sauce, and lime juice. Stir well to combine. Bring the mixture to a simmer.
  5. Cook the salmon: Carefully place the salmon fillets in the sauce. Cover the skillet and simmer for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
  6. Finish and serve: Taste and adjust seasoning with salt, pepper, or more lime juice if needed. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

  • You can use any type of curry paste you prefer, but red curry paste adds a nice balance of heat and flavor to this dish.
  • For added vegetables, toss in some spinach, bell peppers, or zucchini during the simmering stage.
  • Serve over jasmine rice or with naan to soak up all the delicious curry sauce.

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