Salmon Coconut Curry (Thai Inspired) Recipe

This luscious salmon coconut curry marries tender, pan-seared fillets with a creamy, spicy red curry sauce enriched with velvety coconut milk, ginger, garlic, and zesty lime. Vibrant red bell peppers and aromatic Thai basil create a harmonious flavor blend that pairs perfectly with rice for an unforgettable, enticingly spiced meal.

I love making my own take on a Thai inspired Salmon Coconut Curry because it packs a flavorful punch and is also really healthy. I start by seasoning 1 lb salmon fillets with salt and pepper then pan searing them in vegetable oil until they get a nice crisp texture.

While the salmon cooks, I sauté a medium onion, minced garlic and fresh grated ginger, then stir in red curry paste. Next, I add a can of full-fat coconut milk, slices of red bell pepper, fish sauce, and brown sugar to create a rich, creamy sauce loaded with protein, omega-3 fatty acids and vitamins from the veggies.

Squeezing in the juice of one lime really brightens the dish. It reminds me of other great fish dinners like Coconut Miso Salmon Curry and other salmon curry recipes i love.

Topped off with fresh Thai basil and served with cooked rice, its the perfect hearty meal.

Why I Like this Recipe

I really like this recipe because the salmon comes out so tender and gets that nice crispy sear that adds a ton of flavor. I love how the creamy coconut milk mixed with the red curry paste creates such a rich, yummy sauce that makes every bite feel special. I also appreciate that the lime juice and Thai basil give it a fresh kick that cuts through the creaminess, making it balanced and exciting. Finally, its simplicity makes it perfect for a busy evening when I still want something really tasty and satisfying to eat.

Ingredients

• Salmon: A lean protein source rich in omega three fatty acids for heart health.
• Coconut milk: A creamy, rich ingredient that offers natural sweetness and healthy fats.
• Red curry paste: A fiery blend with spices that add delicious heat and aromatic flavor.
• Red bell pepper: Crisp, colorful vegetable loaded with vitamin C and natural sweetness.
• Garlic: Pungent and vibrant, helps boost flavor and gives antioxidants naturally.
• Fresh Thai basil: Herbaceous garnish that brightens aroma, tastes slightly sweet and herbal.
• Cooked rice: Fulfills the dish by balancing the spicy and creamy curry with starchy comfort.
• Vegetable oil: Helps sear the salmon and keeps the ingredients cooking smooth.
• Brown sugar and lime juice: Provide a balance of sweet and tangy flavors enhancing the dish.

Ingredient Quantities

• 1 lb salmon fillets (about 4 pieces), seasoned with salt and pepper
• 1-2 tbsp vegetable oil for searing
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh grated ginger
• 2-3 tbsp red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 red bell pepper, sliced into strips
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• Fresh Thai basil leaves, for garnish
• Cooked rice, to serve with the curry

How to Make this

1. Preheat a large pan over medium heat and add 1-2 tbsp of vegetable oil. Season the salmon fillets with salt and pepper and then sear them in the pan for about 3-4 minutes on each side until they’re lightly browned. Remove the salmon and set aside.

2. In the same pan, add the thinly sliced onion and cook it till it softens, about 3 minutes.

3. Add the minced garlic and the grated ginger to the onions and stir for about a minute until you smell their aroma.

4. Mix in 2-3 tbsp of red curry paste and let it fry with the other ingredients for a minute. This step really boosts the curry flavor.

5. Pour in one can of full-fat coconut milk, then add 1 tbsp fish sauce and 1 tbsp brown sugar. Stir well to combine all the flavors.

6. Toss in the red bell pepper strips and let everything simmer for 3-4 minutes so the peppers can soften and absorb the sauce.

7. Squeeze the juice of one lime into the curry and stir shortly, then carefully return the seared salmon to the pan. Let it simmer in the sauce for another 2-3 minutes until everything is heated through.

8. Serve this delicious salmon coconut curry over cooked rice and garnish with fresh Thai basil leaves. Enjoy your meal!

Equipment Needed

1. Large skillet or frying pan
2. Stove
3. Spatula or tongs
4. Knife
5. Cutting board
6. Measuring spoons
7. Can opener
8. Citrus juicer (or a fork to squeeze the lime)
9. Cooking pot or rice cooker for the rice

FAQ

Salmon Coconut Curry (Thai Inspired) Recipe Substitutions and Variations

• Salmon fillets – you can easily swap them with cod or tilapia if you dont have salmon on hand
• Red curry paste – try using green curry paste or a homemade chili and spice blend if red curry paste isnt available
• Coconut milk – if you dont have full-fat cocnut milk, light coconut milk or even a mix of almond milk with a bit of coconut extract will work
• Fish sauce – you can substitute with soy sauce plus a pinch of extra salt to give that umami kick
• Brown sugar – honey or maple syrup is a good alternative if you dont have brown sugar around

Pro Tips

1. Make sure you don’t overcook the salmon. Sear it until it’s nice and browned on the outside, then let it rest a bit before you put it back in the sauce so it stays moist and tender.

2. When you’re frying the aroma makers like garlic, ginger, and onion, keep your eyes on ‘em so they don’t burn. A little extra browning can add a bitter taste, so lower the heat if you need to.

3. Taste the sauce before you add back the salmon. Sometimes the balance between the fish sauce, brown sugar, and lime juice needs a little tweak to get just right.

4. Don’t rush the simmering process. Let the red bell pepper and curry paste blend with that coconut milk long enough so all the flavors mix well together, but not so long that they lose their pop.