This Thai-inspired salmon coconut curry has tender pan-seared salmon in a creamy red curry coconut milk sauce. It's flavorful and comforting!
I looove this sauce. I can't resist a good coconut milk sauce. Thai red curry paste, extra garlic, onion, a bit of fish sauce, lime juice, and a little sugar is a symphony of flavors dancing on your tastebuds. I also threw in some carrots (I buy those pre-cut matchstick carrots that cook quickly) and some broccolini for added nutrition, texture, and color. The dish is finished off with some fresh chopped cilantro and basil, and it's a good one!
You can't go wrong serving this coconut curry salmon with rice to soak up all that yummy broth. I ended up eating the leftover salmon cold in a salad the next day, and that worked out nicely. The coconut milk keeps the salmon nice and tender.
This coconut milk salmon recipe can easily be adjusted to your tastes as needed... don't be shy to add more of any ingredient - that's what cooking is all about! If you're not a fan of the veggies I used in here, you can definitely swap them out for something different, just be sure they're cut up small enough that they cook fast. Peas (or snow peas) come to mind as a tasty addition, red peppers would be delish, and you could even try cut-up asparagus (get the thin kind).
If you love Thai food, you may also like my Easy Thai Shrimp Curry or this Easy Thai Chicken Curry.
Recipe notes & tips:
- Pan-searing salmon isn't difficult, but it can be stressful if it's sticking to the pan when you want to flip it. Here's some tips to avoid that from happening: pat the salmon dry, ensure the pan is good and hot, don't move the fish around the pan, and let it cook a little longer so it releases naturally.
- You don't have to add fish sauce to the recipe, but if you haven't tried it before, I strongly recommend it. It adds another layer of flavor to the dish, and don't worry, the flavor mellows out a lot (it smells quite fishy out of the bottle). It also lasts a long time in the fridge.
- The coconut milk you buy really matters. I prefer Thai Kitchen full-fat coconut milk. It's rich and creamy. Other brands I've found can be watery. You can find it in the Asian section of the grocery store along with the red curry paste and fish sauce.
- I used the pre-cut Bolthouse Farms Matchstix French-cut carrots for convenience, but you can definitely julienne them yourself (or cut them into very thin rings). You can use regular broccoli if you wish, but be sure to cut it into SMALL pieces so it cooks fast as well.
- Try adding some chopped fresh Thai chilis or some dried red pepper flakes if you like it spicy!
- If you're not a cilantro person, feel free to leave it out. You could also garnish the dish with scallions if you like.
More delicious salmon recipes to try:
I hope you will enjoy this salmon curry with coconut milk! Questions? Ask me in the comments below.
Salmon Coconut Curry
Ingredients
- 1 pound fresh salmon cut into 4 pieces
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 2 heaping tablespoons Thai red curry paste
- 1/2 cup carrot matchsticks
- 1 cup broccolini chopped small
- 1/2 teaspoon fish sauce (optional but recommended, see note)
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 teaspoon brown sugar
- 1 teaspoon lime juice
- 2 tablespoons fresh basil torn/chopped
- 2 tablespoons fresh cilantro chopped
Instructions
- Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt & pepper.
- Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your carrots and broccolini.
- Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
- Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
- Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
- Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute.
- Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
- Stir in the lime juice, then add the fish back to the pan. Season with more salt & pepper as needed. Let it warm through for a couple of minutes. Sprinkle with the basil and cilantro and serve immediately.
Notes
- I used Thai Kitchen coconut milk and highly recommend it because it's thick and creamy and not watery like some other brands. I also used Thai Kitchen red curry paste.
- If you don't want to buy fish sauce just for this recipe, you can swap with soy sauce, but it won't have quite the same effect. I always keep some in my fridge... it really enhances Asian-inspired cooking!
- You can chop (julienne) your own carrots vs. using the pre-cut kind that I did and use broccoli instead of broccolini... just be sure to cut everything very small.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
lisa engles says
I can't wait to try this recipe. Looks delicious! Question though can you tell me if it freezes well? I'm the only one who eats curry in my house so will either freeze some or try and cut the recipe in half or even 4ths.
Natasha says
Hi! I haven't tried freezing it. Maybe halve the recipe and try freezing the other half? I just wouldn't want any to go to waste if you don't like the way it turned out. I'd definitely re-warm it on a low heat so as not to dry out the salmon. Let me know!
Rosie Munoz-Lopez says
WOW! I made it last night.... what a flavorful delight and treat! I have more salmon and will make it again tonight...It is so flavorful yet mild.. This is definitely one of my favorites... I am planning to try it with chicken and also with shrimp... it is a keeper!
Thanks for sharing
Natasha says
I'm so thrilled to hear that!! You're very welcome, Rosie! 😀
Elizabeth G says
Delicious! Easy to exchange whatever veggies are in the fridge drawer. Appreciate your tips - like don’t move the salmon! And your rec for Thai Kitchen brand coconut milk. It made a difference ! Served mine over cauliflower rice. So good!
Natasha says
I'm so happy you enjoyed it! And thanks for reading the tips haha... a lot of people don't bother. I am glad someone appreciates it. 🙂
Thomas Wilkinson says
I make Salmon about twice a month. Was looking for something other than my standard semi-blackened and seared filets. Gave this a try and it was a hit with the family. I dialed the curry paste back a tad so maybe a bit sweeter than it needed to be. All around a very nice dish.
Natasha says
I'm so glad you decided to give it a try, Thomas! 🙂
Lesley says
I have had this and many other salt & lavender recipes saved for some time.
Glad I took the time to make it, despite my hubs having no taste or smell..
It was so delicious!
Natasha says
I'm so glad you enjoyed it, Lesley! I appreciate you taking time to write me a comment. 🙂
VA says
Very delicious!! Just like my mom used to make (she was Thai). Some folks may have issues with consistency so here’s a trick my mom taught me, DO NOT shake up the can on coconut milk. The cream will be separated from water- spoon in the cream first (from the top) once you’ve cooked that in a little u can add the rest. Thank u for this delicious recipe- oh and the Thai basil is a MUST!!
Natasha says
Well that's quite the compliment! And thank you for the tip on the coconut milk!
Kelly says
WOW! This is exactly as delicious as I hoped it would be. I didn’t change a thing when I made it. I did, however, have to stop myself from licking the plate. My husband and I adored this and will absolutely make it again soon. Thanks for this killer recipe!
Natasha says
That makes me so happy!! You're very welcome! 😀
Joanna Colton says
My husband said this was the best dish I had ever made! Filled with amazing flavor and very easy to make. Easily found the Thai ingredients in my local grocery store. I will definitely be making this again and will not hesitate to serve it up for company as it tastes and looks super impressive but is a cinch to prepare. Served it with plain white rice in a large shallow bowl. Looked and tasted exquisite!
Natasha says
That makes me so happy!! 🙂
Liz says
Just made this for my friend and I and we both loved it and cannot stop talking about how good it was. I added peas to the carrots and broccoli. Next time I think I will add bamboo shoots. Thank you so much!!
Natasha says
I'm so happy you guys enjoyed it!! 🙂 Thanks for taking the time to comment, Liz!
Amina Tabally says
Made this recipe other day... man it was delicious!! I hadnt salmon for a long time and I figured I wanted to give it a try especially that I’m obsessed with Thai curry... so it came out perfect !! My hubby wasn’t a fan of salmon but he devoured it and asked if I could make it again. Thank you for this delicious recipe!
Natasha says
I'm so happy to hear that!! 🙂 That's awesome your husband liked it too!
Wendy Agnew says
Sounds delicious! I will try it.
I don't know why but your 'print' link doesn't work on my Samsung tablet. I am able to print anything else I see on the internet but not your recipes! ?? I have an ordinary HP printer that I use all the time.
Just an FYI - love your recipes.
Wendy
Natasha says
Ugh that's so annoying! I have no idea why it's not working 🙁 There isn't really any way for me to check since there's so many different devices out there. It works to print from my HP printer/Macbook laptop, so it could be a setting with your specific device.
Brad Kessler says
Hey Natasha,
Just wanted to confirm that you use 2 tablespoons of curry paste? Seems like a lot compared to what I’m used to.
Also I’m a big fan, have found lots of new family favourites on your page!!
Natasha says
Hi!! That's right... I actually used a bit more than 2 since they were heaped tablespoons (closer to 2.5). It's not the powered stuff... it's found in a jar (Thai Kitchen brand). You can add a bit less if you're more comfortable or using powdered, but I didn't find the flavor overpowering or anything. I'm so glad you've been enjoying the recipes!
Brad Kessler says
Perfect, thanks for the quick reply! I'm making it tonight, so I'll let you know how it goes.
Brad Kessler says
It turned out amazing! I upped the veggies a fair bit, double the carrots, and added a diced red pepper, besides that followed the recipe.
Thanks again!
Natasha says
That's great!! Thanks for reporting back! 🙂
Amy says
Yes I can concur with Natasha re the curry amounts. I personally found 2 T not quite enough so will add a lot more next time. Don’t be too afraid of it, there’s a lot of volume with the coconut milk and it’s not a super potent curry paste as curry pastes go. The other components were pretty much spot on. Very nice flavour!
Natasha says
I'm so glad you liked it! Yes, it's definitely easy to adjust to your flavor preferences. 🙂
Elizabeth says
Natasha, this looks delicious and I can’t wait to try it! Currently, I go weekly to my favorite Thai restaurant and order their Salmon with Panang Curry which to me is unsurpassed! Would you have a Panang Curry recipe too?
Natasha says
Hi Elizabeth! Thank you! Nope, I don't have that recipe unfortunately. For future reference, just type whatever keywords you're looking for into any of the search bars on here, and you can instantly check if whatever recipe you're thinking of is available. 🙂 I hope you like the recipe! Let me know if you make it.