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Salmon Coconut Curry

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This Thai-inspired salmon coconut curry is a quick, creamy, and flavorful weeknight dinner packed with omega-3s, colorful veggies, and cozy Thai flavors. Ready in under 40 minutes, it’s perfect for busy nights and even better as leftovers.

Ingredients

Scale
  • 1.25 lbs (570g) skinless salmon fillets, cut into 1.5-inch chunks
  • 1 (13.5 oz) can full-fat coconut milk
  • 2–3 tablespoons red curry paste
  • 1 medium yellow onion, thinly sliced
  • 3 large garlic cloves, minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 1 red bell pepper, thinly sliced
  • 2 small carrots, julienned or thinly sliced (optional)
  • 2 cups (about 2 oz) baby spinach or kale, roughly chopped
  • 1 tablespoon fish sauce (or soy sauce/coconut aminos for vegetarian)
  • 1 teaspoon brown sugar or coconut sugar
  • Juice of 1 fresh lime
  • Salt and pepper, to taste
  • 1 tablespoon neutral oil (for sautéing)
  • For garnish: chopped fresh cilantro or Thai basil, extra lime wedges, thinly sliced red chili (optional), toasted coconut flakes (optional)
  • For serving: steamed jasmine rice or coconut rice (or brown rice, cauliflower rice, or quinoa)

Instructions

  1. Pat salmon fillets dry and cut into 1.5-inch chunks. Season lightly with salt and pepper; set aside.
  2. Slice onion and bell pepper, mince garlic, grate ginger, and prep carrots and greens as needed.
  3. Heat 1 tablespoon oil in a large deep skillet or Dutch oven over medium heat. Add onion and cook 2–3 minutes until translucent.
  4. Add garlic and ginger; cook 1 minute, stirring often.
  5. Stir in red curry paste and cook 1–2 minutes until fragrant and slightly darkened.
  6. Pour in coconut milk, scraping up any browned bits. Stir until curry paste is fully dissolved.
  7. Add bell pepper and carrots. Bring to a gentle simmer.
  8. Reduce heat to medium-low. Stir in fish sauce and sugar. Simmer 8–10 minutes until veggies are just tender and sauce thickens slightly. Taste and adjust seasoning.
  9. Nestle salmon chunks into the sauce in a single layer. Spoon sauce over the top. Simmer gently (do not boil) for 6–8 minutes, until salmon is opaque and flakes easily. Stir in spinach or kale during the last 2 minutes to wilt.
  10. Turn off heat. Squeeze in lime juice. Taste and adjust salt, lime, or sugar as needed.
  11. Serve curry over hot rice. Garnish with cilantro or Thai basil, extra lime wedges, sliced chili, and coconut flakes if desired.

Notes

Blooming the curry paste in oil deepens the flavor. Keep the simmer gentle to avoid overcooking the salmon or splitting the coconut milk. Add firmer veggies early and greens at the end. Taste and adjust for the perfect balance of sweet, salty, spicy, and sour. Leftovers taste even better the next day.

Nutrition

Keywords: salmon coconut curry, Thai curry, weeknight dinner, easy salmon recipe, coconut milk curry, gluten-free, dairy-free, healthy curry, fish curry, meal prep

Find it online: https://pokirecipes.com/salmon-coconut-curry-recipe-easy-thai-inspired-weeknight-dinner/