Salmon Coconut Curry (Thai Inspired)

Published: Sep 25, 2020 / Updated: Mar 5, 2021 / 65 Comments

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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.

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