Salmon Coconut Curry (Thai Inspired) Recipe

I paired pan-seared salmon with a creamy red curry coconut sauce in a recipe that earns a spot among Easy Salmon Recipes.

I make this Salmon Curry more than I should because the flavors are addictive. Creamy coconut milk and Thai red curry paste combine into a sauce that feels exotic but somehow familiar, it grabs your attention the first bite and won’t let go.

I mess up plating all the time but people still ask for seconds, they just shut up and eat it which is honestly the point. This version has attitude, not fussy, just bold flavors and a silky sauce that makes rice optional if you want to go rogue.

Trust me you’ll want to try it.

Ingredients

• Salmon: Packed with protein and omega-3s, supports heart health and satiety.
• Coconut milk: Creamy, adds healthy fats and richness, makes curry slightly sweet.
• Thai red curry paste: Concentrated spices and chili, brings savory heat and umami.
• Lime juice: Bright acidity, cuts the richness, adds tangy sour freshness.
• Fish sauce: Salty umami boost, tiny amount goes a long way for depth.
• Red bell pepper: Crunchy, adds vitamin C, color and a mildly sweet bite.
• Jasmine rice: Carbs for balance and soaking up curry, comforting and fragrant.
• Garlic and ginger: Aromatic duo, immune friendly, gives warmth and savory punch.
• Cilantro and basil: Fresh herbs add brightness, herbal lift and a slight peppery note.

Ingredient Quantities

• 4 salmon fillets, about 6 oz each (1 to 1 1/4 lb total), skin on or off — your call
• 1 tbsp neutral oil (vegetable, canola or grapeseed) for searing
• 1 can (14 oz / 400 ml) full fat coconut milk
• 2 tbsp Thai red curry paste (adjust to taste)
• 1/2 cup low sodium chicken or vegetable broth (120 ml)
• 1 tbsp fish sauce
• 1 tbsp brown sugar or palm sugar
• 1 lime, juiced (about 1 tbsp) plus lime wedges for serving
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated (about 1 inch piece)
• 1 small shallot, thinly sliced (or 1/4 cup onion)
• 2 kaffir lime leaves, torn (optional but nice)
• 1 medium red bell pepper, thinly sliced
• 1 cup snap peas or trimmed green beans
• 1 small zucchini, sliced (optional)
• 2 scallions, thinly sliced
• 2 tbsp chopped cilantro plus extra for garnish
• Handful fresh Thai basil or regular basil leaves (about 1/4 cup), optional
• 1 cup jasmine rice, uncooked (makes about 3 cups cooked) or rice of choice
• Kosher salt and freshly ground black pepper, to taste
• 1-2 small Thai red chilies, sliced, or a pinch red pepper flakes for extra heat (optional)

How to Make this

1. Start the rice: rinse 1 cup jasmine rice until water runs clear, combine with 1 1/2 cups water and a pinch of salt in a pot, bring to a boil, cover and simmer low 12 to 15 minutes, then remove from heat and let steam 10 minutes while you make the curry.

2. Prep the salmon and pan: pat 4 salmon fillets dry, season both sides with salt and pepper, let sit 10 minutes while you heat 1 tbsp neutral oil in a large skillet over medium high. If the fillets have skin, score it lightly so it doesnt curl.

3. Sear the salmon: when the oil is hot, place fillets skin side down and press gently for 20 seconds so they make good contact. Cook 3 to 5 minutes skin side down until crispy, flip and cook 1 to 3 minutes more until just underdone, transfer to a plate (they’ll finish in the sauce). Dont overcrowd the pan, do in batches if needed.

4. Build the curry base: reduce heat to medium, add a little more oil if pan looks dry, toss in 1 small thinly sliced shallot, 3 minced garlic cloves and 1 tbsp grated ginger, stir 30 to 60 seconds. Add 2 tbsp Thai red curry paste and cook another 30 seconds to bloom the flavors.

5. Add liquids and seasonings: pour in 1 can (14 oz) full fat coconut milk and 1/2 cup low sodium broth, then stir in 1 tbsp fish sauce and 1 tbsp brown or palm sugar. Toss in 2 torn kaffir lime leaves if using. Bring to a gentle simmer and let it soften and thicken for 4 to 6 minutes, taste and adjust salt or sugar.

6. Veggies and heat: add 1 medium thinly sliced red bell pepper, 1 cup snap peas (or trimmed green beans) and the sliced small zucchini if using, simmer 2 to 4 minutes until crisp tender. If you want extra heat add 1 to 2 sliced Thai red chilies or a pinch of red pepper flakes now.

7. Finish the sauce: squeeze in juice of 1 lime (about 1 tbsp), stir in 2 tbsp chopped cilantro and 2 sliced scallions, and tear in a handful of Thai basil or regular basil leaves if using. Remove the kaffir lime leaves before serving.

8. Return the salmon to the pan: gently nestle seared fillets into the simmering sauce, spoon some sauce over the top and simmer 1 to 2 minutes just to finish cooking and warm through. Be careful not to overcook the salmon, it should flake easily but still be moist.

9. Serve and garnish: spoon rice into bowls, place a salmon fillet on top, ladle plenty of the coconut curry and veggies over it, scatter extra cilantro, scallions and basil, serve with lime wedges and extra chilies or chili flakes on the side.

10. Quick tips: shake the coconut milk can before opening, use the full fat for creamier sauce, sear skin side first for crispness, taste and balance fish sauce with sugar and lime, and save some herbs for garnish so the dish looks fresh.

Equipment Needed

1. Medium pot with tight fitting lid, for rinsing and steaming the jasmine rice and holding heat while the curry cooks — make sure it seals well so the rice steams.
2. Fine mesh sieve or bowl for rinsing the rice until the water runs clear, youll want that starchy water gone.
3. Large heavy skillet (cast iron or stainless) for searing the salmon and building the curry, dont use a tiny pan or youll overcrowd the fillets.
4. Fish spatula or wide metal spatula plus tongs, for pressing, flipping and gently nestling fillets back into the sauce.
5. Cutting board and sharp chef’s knife, for slicing peppers, shallot, chilies, herbs and scoring skin if needed.
6. Measuring cups and spoons and a can opener, for the coconut milk, broth, curry paste and seasonings.
7. Wooden spoon or heatproof silicone spatula, to stir the paste and scrape up browned bits without scratching the pan.
8. Small bowl and fork or small whisk, to mix fish sauce, lime and sugar or hold prepped aromatics so theyre ready to go.

FAQ

Salmon Coconut Curry (Thai Inspired) Recipe Substitutions and Variations

• Salmon: swap for a firm white fish like cod or halibut, or use extra-firm tofu for a vegetarian option, just watch cooking time since thickness varies.
• Coconut milk: use light coconut milk or coconut cream thinned with equal parts water to mimic full fat, or try cashew cream or canned evaporated milk with a little coconut extract for a milder finish, works fine but tastes slightly different.
• Fish sauce: replace with soy sauce or tamari plus a squeeze of lime for that salty, savory hit, or dissolve 1 tsp miso in broth for a vegetarian umami boost.
• Jasmine rice: swap for basmati for a nuttier aroma, brown rice for more chew and fiber, or use rice noodles or quinoa if you want gluten free or a quicker change-up.

Pro Tips

1. Get the pan hot and the salmon dry. Pat fillets very dry and let them warm up a bit on the counter so they sear instead of steam. Work in batches if needed so the pan stays hot, otherwise you lose that nice crust.

2. Treat the coconut milk like a secret weapon. Shake the can, scoop any thick cream off the top and stir most of it into the sauce near the end for extra silkiness. If the sauce is too thin, simmer it down a few minutes and it will concentrate flavors without adding more salt.

3. Taste and tweak as you go. Add fish sauce and sugar a little at a time, then finish with lime juice at the end to lift everything. It almost always needs a tiny bit more acid or sweetness than you expect, so taste before serving.

4. Add herbs and chilies at the last second. Toss in cilantro and basil right before you serve so they stay bright, and reserve some for garnish. If you slice chilies early they get hotter and darker, so add them late if you want fresh heat.