This Thai-inspired salmon coconut curry is one of my favorite comforting dishes to make. I love how the tender, pan-seared salmon soaks up the rich and creamy red curry coconut milk sauce. It’s fragrant, full of flavor, and comes together in under 40 minutes—perfect for a quick weeknight dinner that feels restaurant-worthy.
Why You’ll Love This Recipe
I like how this recipe combines the freshness of herbs with the warmth of curry paste and the richness of coconut milk. It’s simple to make, yet it feels elegant and satisfying. The creamy sauce clings to the salmon beautifully, and the vegetables add texture and color. I also love that it’s adaptable—I can easily use whatever veggies I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Fresh salmon, cut into four smaller pieces
Salt and pepper to taste
Olive oil and butter for pan frying
Onion and garlic, finely chopped
Thai red curry paste
Fish sauce (optional but recommended)
Full-fat coconut milk
Brown sugar
Carrots and broccolini, thinly sliced or chopped
Lime juice
Fresh basil and cilantro, chopped
Directions
I start by cutting the salmon into four equal pieces and patting them dry with paper towels. I season both sides with salt and pepper.
In a large skillet, I heat olive oil and butter over medium-high heat. Once the pan is hot, I place the salmon skin-side down and cook it for about 5 minutes before flipping. I let it cook for another 2–3 minutes, just until almost done.
I remove the salmon and transfer it to a plate, sliding off the skin if I prefer. I spoon out most of the oil, leaving about a tablespoon in the skillet.
Next, I sauté the onion until golden, then add the garlic and Thai red curry paste, cooking for another minute.
I stir in the fish sauce, coconut milk, brown sugar, carrots, and broccolini. I let it gently simmer for about 5 minutes until the vegetables are tender-crisp.
I add the lime juice, return the salmon to the pan, and let it warm through for a couple of minutes. Finally, I sprinkle basil and cilantro on top before serving.
Servings and Timing
This recipe serves 4 people. It takes about 15 minutes to prep and 20 minutes to cook, for a total of 35 minutes.
Variations
I often swap out the veggies depending on what I have in the fridge—red bell peppers, snow peas, or asparagus work beautifully. For a spicier version, I add some chopped Thai chilis or red pepper flakes. When I don’t have cilantro, I use scallions for garnish. I’ve even tried replacing the salmon with shrimp for a fun twist!
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use low heat in a saucepan and stir gently until warmed through. I don’t freeze this dish because the texture of the salmon and veggies changes after thawing.
FAQs
How spicy is this curry?
It depends on the brand of curry paste. I like using Thai Kitchen red curry paste, which is mild, but other brands can be quite spicy.
Can I use light coconut milk instead of full-fat?
I prefer full-fat coconut milk because it gives the sauce a richer texture and helps keep the salmon moist, but light coconut milk can be used for a lighter dish.
What can I serve with salmon coconut curry?
I usually serve it with jasmine or basmati rice to soak up the creamy sauce. Sometimes I pair it with naan or roti bread.
Can I make this curry ahead of time?
I prefer making it fresh since the salmon tastes best right after cooking, but the sauce can be prepared ahead and reheated before adding the fish.
Can I use another type of fish?
Yes, I’ve made this with cod and halibut before. Just be sure to adjust the cooking time slightly since thicker cuts may take longer.
Conclusion
I love how this salmon coconut curry brings together bold Thai flavors and a comforting creamy texture in one easy dish. It’s a perfect recipe for when I want something quick, cozy, and satisfying. Every bite is layered with richness, brightness, and freshness—making it one of my go-to meals any night of the week.
This Thai-inspired Salmon Coconut Curry features tender pan-seared salmon simmered in a fragrant red curry coconut sauce with fresh herbs and crisp vegetables. It’s rich, comforting, and ready in under 40 minutes.
Total Time:35 minutes
Yield:4 servings
Ingredients
4 salmon fillets (skin-on or off)
Salt and pepper, to taste
1 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp Thai red curry paste
1 tbsp fish sauce (optional)
1 can (13.5 oz / 400 ml) full-fat coconut milk
1 tsp brown sugar
1 cup carrots, thinly sliced
1 cup broccolini, chopped
1 tbsp fresh lime juice
Fresh basil, chopped (for garnish)
Fresh cilantro, chopped (for garnish)
Instructions
Cut salmon into four fillets, pat dry, and season with salt and pepper.
Heat olive oil and butter in a large skillet over medium-high heat. Sear salmon skin-side down for 5 minutes, then flip and cook another 2–3 minutes. Remove and set aside.
Discard most of the oil from the skillet, leaving about 1 tablespoon.
Sauté chopped onion until golden. Add garlic and curry paste; cook for 1 minute.
Stir in fish sauce (if using), coconut milk, brown sugar, carrots, and broccolini. Simmer for about 5 minutes until veggies are tender-crisp.
Add lime juice and return salmon to the skillet. Warm through for 2–3 minutes.
Garnish with chopped basil and cilantro. Serve hot with rice or bread.
Notes
Substitute salmon with shrimp, cod, or halibut.
Red bell peppers, snow peas, or asparagus work great in place of carrots and broccolini.
Use Thai Kitchen red curry paste for a milder curry or add chili flakes for heat.
Full-fat coconut milk provides the richest flavor and texture.
Best enjoyed fresh, but sauce can be made ahead separately.
