Salmon Coconut Curry (Thai Inspired) Recipe
A flavorful Thai-inspired Salmon Coconut Curry featuring tender salmon simmered in a rich, creamy coconut milk and red curry paste sauce, complemented by fresh vegetables and aromatic herbs. This easy stovetop recipe balances the warmth of curry with the brightness of lime juice and fresh basil and cilantro, perfect for a quick yet elegant weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Salmon
- 1 pound fresh salmon
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Curry Sauce and 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
- Prepare the salmon: Cut the salmon into 4 equal pieces. Pat both sides dry with paper towels and season generously with salt and pepper for optimal flavor.
- Heat the skillet: Add olive oil and butter to a skillet and warm over medium-high heat for several minutes until the fats are melted and hot, ready for cooking the fish.
- Cook salmon: Place salmon in the skillet skin-side down. Cook for 5 minutes without moving to develop a crispy skin and prevent sticking. Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is nearly cooked through but still moist.
- Remove salmon: Transfer the salmon to a plate. If preferred, gently slide off the skin before returning salmon to the skillet later.
- Sauté aromatics: Remove excess oil from the pan leaving about a tablespoon. Add chopped onion and sauté for about 3 minutes until lightly browned. Stir in minced garlic and Thai red curry paste, cooking for 1 minute until fragrant.
- Add liquids and vegetables: Pour in fish sauce, full-fat coconut milk, and add brown sugar, matchstick carrots, and chopped broccolini. Let the mixture gently bubble for 5 minutes, cooking until vegetables are tender-crisp. Adjust cooking time based on preferred vegetable texture.
- Finish the curry: Stir in lime juice for brightness. Add the cooked salmon back into the pan and warm through for a couple of minutes, allowing flavors to meld.
- Season and serve: Taste and adjust salt and pepper as needed. Sprinkle torn fresh basil and chopped cilantro over the curry and serve immediately for best flavor and freshness.
Notes
- Use Thai Kitchen brand coconut milk and red curry paste for an authentic thick, creamy texture and robust flavor.
- If you don’t have fish sauce, substitute soy sauce, but note this changes the flavor profile slightly.
- You can julienne your own carrots and substitute broccoli for broccolini; just ensure to cut vegetables small so they cook evenly.
