Description
A flavorful and creamy Salmon Coconut Curry featuring tender salmon pieces simmered in a rich Thai red curry coconut milk sauce with fresh vegetables, herbs, and a hint of lime. This easy stovetop recipe brings vibrant Southeast Asian flavors to your dinner table in just 35 minutes.
Ingredients
Scale
Salmon
- 1 pound fresh salmon
- Salt & pepper to taste
Cooking Base
- 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 teaspoon fish sauce (optional but recommended)
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 teaspoon brown sugar
Vegetables & Herbs
- 1/2 cup matchstick cut carrots
- 1 heaping cup chopped broccolini
- 1 teaspoon lime juice
- 2 tablespoons torn/chopped fresh basil
- 2 tablespoons chopped fresh cilantro
Instructions
- Prepare the Salmon: Cut the salmon into 4 equal pieces. Pat both sides dry with a paper towel and season evenly with salt and pepper.
- Heat the Pan: Add olive oil and butter to a skillet and heat it over medium-high heat for a few minutes until hot.
- Cook the Salmon: Place salmon skin-side down in the skillet. Cook for 5 minutes without moving to allow a crust to form. Flip and cook for an additional 2-3 minutes until the salmon is nearly cooked through. If the fish sticks, give it more time to release naturally. Remove salmon from pan and place on a plate. Optionally, remove the skin before returning it to the pan later.
- Prepare the Curry Base: Remove excess oil, leaving about one tablespoon in the skillet. Add the chopped onion and sauté for about 3 minutes until lightly browned. Add minced garlic and Thai red curry paste, cooking for 1 minute to release aromas.
- Add Liquids and Vegetables: Stir in fish sauce, coconut milk, brown sugar, matchstick carrots, and chopped broccolini. Let the mixture gently bubble and simmer for about 5 minutes until vegetables are tender-crisp. Adjust cooking time according to desired vegetable texture.
- Finish the Curry: Stir in lime juice. Return the cooked salmon pieces back to the pan to warm through for a couple of minutes. Season to taste with additional salt and pepper if needed.
- Garnish and Serve: Sprinkle torn basil and chopped cilantro over the curry. Serve immediately, enjoying the rich and balanced flavors.
Notes
- Fish sauce adds authentic depth of flavor but can be omitted for a milder taste.
- For a thinner curry sauce, add a little water or broth while simmering.
- Use full-fat coconut milk for the creamiest texture.
- Salmon skin can be removed before serving if preferred.
- Adjust the amount of Thai red curry paste for desired spice level.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
