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Creamy Coconut Salmon Curry

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This creamy coconut salmon curry is a restaurant-style dinner you can make at home in under 40 minutes. Rich salmon is simmered in a silky coconut sauce with aromatic spices, making for a cozy, flavor-packed meal that’s both easy and impressive.

Ingredients

Scale
  • 1.5 lbs (680g) salmon fillets, skinless or skin-on
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 large red bell pepper, sliced (optional)
  • 2 tablespoons tomato paste
  • 2 teaspoons curry powder (Madras-style recommended)
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili flakes, or to taste
  • 1 tablespoon fish sauce (or soy sauce/coconut aminos for vegetarian)
  • 1 teaspoon brown sugar or coconut sugar
  • Juice of 1 lime
  • Small handful fresh cilantro, chopped (plus more for garnish)
  • Salt and pepper, to taste
  • 2 tablespoons neutral oil (canola or avocado oil)
  • Optional: a few handfuls baby spinach
  • Optional: jalapeño or Thai chili for extra heat
  • Optional: coconut yogurt for serving

Instructions

  1. Pat salmon fillets dry with paper towels. Cut into 2-inch chunks or leave whole. Season both sides with salt and pepper. Set aside.
  2. Dice onion, mince or grate garlic, and grate ginger. Slice bell pepper into strips. (Optional: blend onion, garlic, and ginger with a splash of coconut milk or water for a smoother sauce.)
  3. Heat oil in a large skillet over medium heat. Add onion and sauté for 3-4 minutes until softened. (If using blended aromatics, add now.) Stir in garlic, ginger, curry powder, turmeric, cumin, and chili flakes. Cook for 1-2 minutes until fragrant.
  4. Add tomato paste and cook for 1 minute. Pour in coconut milk, scraping up any browned bits. Add fish sauce and brown sugar. Stir to combine. Bring to a gentle simmer, then add bell pepper. Cook for 4-5 minutes, stirring occasionally, until sauce thickens slightly.
  5. Nestle salmon pieces into the sauce in a single layer. Spoon sauce over the top. Reduce heat to low, cover, and gently simmer for 8-10 minutes, or until salmon is opaque and flakes easily. Avoid stirring too much.
  6. Squeeze in lime juice. Taste and adjust seasoning with salt, extra chili flakes, or more sugar if desired. Stir in spinach now if using, until just wilted. Sprinkle with chopped cilantro.
  7. Serve hot over steamed jasmine or basmati rice. Garnish with extra cilantro, lime wedges, or a swirl of coconut yogurt if desired.

Notes

For a super smooth, restaurant-style sauce, blend the onion, garlic, and ginger before cooking. Adjust spice level to taste. If sauce is too thick, add a splash of water or coconut milk; if too thin, simmer uncovered. Swap in other proteins or veggies as desired. Leftovers keep well for up to 3 days in the fridge or 2 months in the freezer.

Nutrition

Keywords: salmon curry, coconut salmon curry, creamy salmon curry, easy salmon curry, weeknight curry, dairy-free curry, gluten-free curry, restaurant-style curry, coconut milk curry, healthy salmon recipe

Find it online: https://pokirecipes.com/creamy-coconut-salmon-curry-recipe-easy-restaurant-style-dinner/