Thai Coconut Salmon Curry
A fragrant curry with chunks of salmon simmered in a creamy coconut sauce with vegetables and herbs. This Thai-inspired dish brings restaurant flavors to your home kitchen with aromatic spices, tender salmon, and a rich coconut base that's absolutely irresistible.
Ingredients
- 4 salmon fillets, cut into large pieces
- 1 tablespoon red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1 red bell pepper, sliced
- 2 cups fresh spinach
- Fresh basil and cilantro, for garnish
- Steamed rice, for serving
Instructions
- Heat a little oil in a large skillet over medium heat. Add the red curry paste and cook for 1 minute until fragrant.
- Pour in the coconut milk, fish sauce and brown sugar; bring to a gentle simmer.
- Add the bell pepper strips and salmon pieces. Simmer for 8–10 minutes until the fish is cooked through.
- Stir in the spinach and cook until wilted. Remove from heat and stir in lime juice.
- Serve over steamed rice and garnish with fresh basil and cilantro.
Equipment Needed
- Large skillet or wok
- Wooden spoon or spatula
- Knife and cutting board
- Can opener
- Measuring spoons
Tips & Variations
- Add more vegetables: Zucchini, snap peas, bamboo shoots, baby corn, or mushrooms work beautifully in this curry.
- Adjust the heat: Use yellow curry paste for mild heat, red for medium, or add extra red curry paste and Thai chilies for spicier curry.
- Full-fat coconut milk: Use full-fat coconut milk for the richest, creamiest sauce. Shake the can well before opening.
- Don't overcook: Add salmon towards the end to prevent it from breaking apart or becoming dry.
- Thai basil: If you can find Thai basil instead of regular basil, it adds an authentic anise-like flavor.
- Make it a meal: Add cubed tofu, shrimp, or extra vegetables to make it more substantial.
Nutritional Information
Per serving (with rice):
- Calories: 520
- Protein: 36g
- Fat: 28g (Saturated: 18g)
- Carbohydrates: 35g
- Fiber: 3g
- Omega-3 Fatty Acids: 2.0g
- Sodium: 680mg
- Sugar: 5g
Rich in healthy fats from coconut milk and salmon. High in protein and omega-3s. The coconut milk provides medium-chain triglycerides (MCTs).
Storage & Reheating
Refrigerator: Store curry and rice separately in airtight containers for up to 3 days. The coconut sauce may thicken; thin with a little water when reheating.
Freezer: Freeze the curry (without rice) for up to 2 months. Coconut milk freezes well and maintains its creamy texture.
Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. Add a splash of coconut milk or water if needed. Microwave individual portions at 70% power, stirring halfway through.
Make ahead: The curry base can be made ahead and stored for 2 days. Add fresh salmon when ready to serve for best texture.
Serving Suggestions
Serve your Thai coconut curry with:
- Rice: Jasmine rice, basmati rice, brown rice, or cauliflower rice
- Noodles: Rice noodles or Thai rice vermicelli
- Bread: Naan bread or roti for scooping
- Garnishes: Fresh lime wedges, extra cilantro, sliced red chilies, or crushed peanuts
- Sides: Thai cucumber salad, spring rolls, or papaya salad
Recipe Notes
Curry paste quality: Thai curry paste brands vary in heat and flavor. Start with less and add more to taste. Popular brands include Thai Kitchen and Mae Ploy.
Fish sauce substitute: No fish sauce? Use soy sauce or tamari, though the flavor won't be quite as authentic.
Cutting salmon: Cut into 2-inch chunks so they stay intact during simmering. Smaller pieces will fall apart.
Sauce consistency: If the sauce is too thin, simmer uncovered to reduce. Too thick? Add more coconut milk or a splash of water.
Vegan option: Substitute firm tofu or chickpeas for salmon, and use soy sauce instead of fish sauce.
Meal prep: This curry tastes even better the next day as flavors meld together, making it perfect for meal prep.