When the workweek feels too overwhelming and the thought of another fast-food dinner makes me cringe, I love reaching for this Easy Thai Salmon Coconut Curry. The first time I whipped it up, I was mesmerized by the way the rich, creamy coconut milk melded with the spicy red curry paste, creating a symphony of flavors that danced around my kitchen. It’s hard to believe something this luxurious can come together in just 35 minutes! With tender pan-seared salmon nestled in a vibrant sauce, this dish not only warms the soul but brings a taste of Thailand right to your dining table. Whether you’re entertaining guests or simply looking for a comforting meal at home, this salmon coconut curry is sure to impress and satisfy. Grab your ingredients, and let’s dive into this culinary adventure!
Why is Salmon Coconut Curry a Must-Try?
Quick Prep: In just 35 minutes, you can have a delicious meal on the table, saving you from fast food fatigue.
Creamy Bliss: The luscious coconut milk combined with fragrant Thai red curry paste creates a rich sauce that will keep you coming back for more.
Healthy Choice: Packed with omega-3 rich salmon and colorful vegetables, this dish is not only satisfying but also a nutritious option for the whole family.
Flavor Explosion: With each bite, enjoy the savory and sweet balance of flavors that brings the essence of Thai cuisine to your home.
Customizable: Easily adjust the recipe to suit your taste—add more veggies, switch proteins, or adjust the spice level for a dish uniquely yours!
Salmon Coconut Curry Ingredients
For the Salmon
• 1 pound fresh salmon – Main protein; provides richness and health benefits. Substitute with any firm white fish if desired.
• Salt & pepper to taste – Enhances flavors; adjust according to preference.
• 1 tablespoon olive oil – For cooking and flavor; can substitute with vegetable oil.
• 1 tablespoon butter – Adds richness to the curry; can be replaced with more olive oil or a vegan butter substitute.
For the Sauce
• 1/2 medium onion, chopped – Base flavor for the sauce; shallots can be used as an alternative.
• 2 cloves garlic, minced – For aromatic flavor; fresh garlic is recommended.
• 2 heaping tablespoons Thai red curry paste – Central flavor component; can substitute with green curry paste for a different flavor profile.
• 1/2 teaspoon fish sauce – Gives depth to flavor; optional but highly recommended. Can replace with soy sauce for a vegetarian version.
• 1 (13.5 ounce) can full-fat coconut milk – Creates a creamy sauce essential for the dish. Alternative: light coconut milk or another non-dairy milk.
• 1/2 teaspoon brown sugar – Balances flavors; can substitute with honey or agave syrup.
For the Vegetables
• 1/2 cup matchstick cut carrots – Adds sweetness and color; alternate: other vegetables like bell peppers or snap peas.
• 1 heaping cup chopped broccolini – Provides crunch and nutrition; can replace with broccoli or asparagus.
For the Finishing Touches
• 1 teaspoon lime juice – Adds acidity for balance; fresh lime juice enhances flavor.
• 2 tablespoons torn/chopped fresh basil – Fresh herb for garnish; can substitute with Thai basil for more authentic flavor.
• 2 tablespoons chopped fresh cilantro – Another fresh herb for garnish; can be omitted if not preferred.
How to Make Salmon Coconut Curry
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Prepare the Salmon: Cut the salmon into four equal pieces, pat dry, and season generously with salt and pepper. This will help intensify the flavor and ensure a delightful crust.
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Sear the Salmon: Heat olive oil and butter in a skillet over medium-high heat. Cook the salmon skin-side down for about 5 minutes; flip and cook for an additional 2-3 minutes until almost cooked through. It should be beautifully golden!
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Rest the Salmon: Remove the salmon from the skillet and let it rest on a plate. Spoon out excess oil, leaving about a tablespoon in the pan. This will help your sauce maintain a lovely texture.
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Sauté Onions: In the same skillet, sauté the chopped onion for about 3 minutes until it turns lightly browned and fragrant. This base flavor is essential for a rich curry.
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Add Aromatics: Add minced garlic and the Thai red curry paste to the skillet. Sauté for about 1 minute until fragrant, transforming your kitchen into a Thai paradise!
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Create the Sauce: Stir in the fish sauce (if using), coconut milk, brown sugar, carrots, and broccolini. Allow the mixture to gently bubble for about 5 minutes until the veggies are tender-crisp and the sauce has thickened slightly.
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Finish the Dish: Incorporate lime juice, return the salmon to the pan, and warm through for a couple of minutes, allowing those beautiful flavors to meld together.
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Serve and Enjoy: Adjust the seasoning with salt and pepper as needed. Sprinkle fresh basil and cilantro on top, and serve immediately over jasmine rice or quinoa for a splash of color and flavor!
Optional: Add a squeeze of fresh lime juice over the finished curry for an extra zing!
Exact quantities are listed in the recipe card below.
Expert Tips for Salmon Coconut Curry
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Pat Salmon Dry: Ensure your salmon is patted dry before cooking. This prevents sticking and helps achieve a golden crust.
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Choose Quality Coconut Milk: Opt for thick, full-fat coconut milk, like Thai Kitchen, to ensure a creamy and rich flavor in your curry.
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Don’t Rush Cooking: If the salmon sticks to the pan, it likely needs more cooking time. Give it a moment to release naturally for perfect results.
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Adjust Spice Levels: If you prefer a milder flavor, start with one tablespoon of curry paste and gradually add more until it suits your taste.
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Add Variety: Feel free to experiment with your vegetables. Snap peas, bell peppers, or zucchini can add extra nutrition and texture to your salmon coconut curry.
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Balance Flavors: Taste and adjust with more lime juice or brown sugar as needed. The perfect balance of savory and sweet makes all the difference!
Make Ahead Options
These Easy Thai Salmon Coconut Curry components are perfect for meal prep enthusiasts! You can season and cut the salmon into pieces up to 24 hours in advance to save crucial time on busy weeknights. Additionally, the curry sauce can be prepared and refrigerated for up to 3 days; just sauté the onions, garlic, and curry paste, then store the mixture in an airtight container. To maintain the quality, be sure to let everything cool before refrigerating. When ready to serve, simply reheat the sauce, add the salmon, and let it warm through for a few minutes, ensuring a delicious, creamy dish just as satisfying as when first cooked!
Salmon Coconut Curry Variations
Customize your dish and elevate your culinary experience with these delightful twists!
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Dairy-Free: Use coconut oil instead of butter for a completely dairy-free version while keeping the richness intact.
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Vegetarian: Swap the salmon for firm tofu, marinated briefly in soy sauce; it absorbs all the wonderful flavors of the curry. What an excellent way to enjoy the creamy sauce without missing out!
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Extra Veggies: Toss in more colorful vegetables like bell peppers, snap peas, or zucchini for added nutrition and a vibrant presentation. Mix and match your favorites to make it a feast for the eyes!
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Spicy Kick: For heat enthusiasts, add sliced red chilies or a splash of sriracha to the curry. This brings a delightful warmth that elevates the dish’s flavor profile beautifully.
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Curry Paste Options: Experiment with green or yellow curry paste instead of red for a unique twist in flavor. Each will impart a different essence to your culinary creation!
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Grains Swap: Instead of jasmine rice, serve your curry with quinoa or brown rice for a wholesome and nutty base option. Each grain brings its unique texture and health benefits to the table.
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Sweet Balance: For a hint of sweetness, add pineapple chunks towards the end of cooking. This tropical touch pairs perfectly with the savory flavors of the curry!
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Seafood Delight: Try substituting salmon with shrimp or scallops for a luxurious mix of seafood. Both will beautifully absorb the flavors of the curry while providing a delightful bite.
What to Serve with Easy Thai Salmon Coconut Curry?
Creating a delightful meal is all about the perfect pairings that enhance each bite.
- Jasmine Rice: This fragrant rice absorbs the rich coconut curry sauce beautifully, providing a subtle, nutty base for the dish.
- Crispy Spring Rolls: Their crunchy texture complements the creamy curry, adding a delightful contrast and a satisfying crunch to your meal.
- Coconut Lime Quinoa: This nutty, protein-packed grain introduces a zesty freshness that pairs well with the coconut’s richness in the curry.
For an extra touch, serve some fresh cucumber salad on the side. The crisp cucumbers brighten each bite, making for a refreshing contrast to the warm, spiced dish.
- Chilled Thai Iced Tea: Sweet and creamy, this classic drink beautifully balances the heat of the curry while offering a delightful, refreshing finish to the meal.
- Mango Sticky Rice: This sweet dessert is a perfect way to end the meal, providing a delicious harmony of flavors with its creamy coconut milk sauce and ripe mango sweetness.
How to Store and Freeze Salmon Coconut Curry
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to maintain the salmon’s tenderness.
Freezer: For longer storage, freeze the salmon coconut curry without any fresh herbs for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: When reheating from the fridge or freezer, add a splash of coconut milk to loosen the sauce and restore its creamy texture while warming on the stove.
Portioning: Consider portioning the curry into single servings before freezing to make it easy to enjoy at a later date, perfect for quick weeknight meals!
Salmon Coconut Curry Recipe FAQs
How do I choose ripe salmon?
Absolutely! When selecting salmon, look for bright, vibrant colors with no dark spots or discoloration. The flesh should feel firm to the touch and have a fresh ocean scent. If buying fillets, avoid any that appear dull or have a sour smell—these are indicators of poor quality.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. I recommend reheating it gently on the stove over low heat to keep the salmon tender and avoid overcooking it. Add a splash of coconut milk to refresh the sauce’s creamy texture!
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Can I freeze the salmon coconut curry?
Yes, you can! For longer storage, freeze the salmon coconut curry without the fresh herbs for up to 2 months. To do this, allow the curry to cool completely, then transfer it to a freezer-safe container. When you’re ready to enjoy it, thaw in the refrigerator overnight before reheating, and I suggest adding a bit of coconut milk to restore its creamy consistency.
What should I do if my salmon sticks to the pan?
If your salmon sticks while cooking, it likely needs more time to release naturally. Make sure you’re cooking over medium-high heat, and never force it—give it a moment to do its thing! Also, ensure that the pan and oil are hot enough before adding the salmon. No sticking after a good sear—trust me!
Are there any dietary considerations I should be aware of?
Very! If you’re following a gluten-free diet, replace the fish sauce with a gluten-free soy sauce or simply omit it. Also, if allergies are a concern, be cautious with the fish and any substitutive ingredients like coconut milk, which some may be allergic to. When serving, make sure to avoid garnishing with cilantro for those who dislike its flavor.
How do I make this dish more interesting?
I often love to experiment with different vegetables like bell peppers, snap peas, or even zucchini! This not only adds color but also boosts nutrition. For a different flavor profile, you can try swapping the red curry paste for green curry paste. The more the merrier when it comes to customizing your salmon coconut curry!
Savory Salmon Coconut Curry: Quick Thai-Inspired Delight
Ingredients Â
Equipment
MethodÂ
- Cut the salmon into four equal pieces, pat dry, and season generously with salt and pepper.
- Heat olive oil and butter in a skillet over medium-high heat. Cook the salmon skin-side down for about 5 minutes; flip and cook for an additional 2-3 minutes until almost cooked through.
- Remove the salmon from the skillet and let it rest on a plate. Spoon out excess oil, leaving about a tablespoon in the pan.
- In the same skillet, sauté the chopped onion for about 3 minutes until it turns lightly browned and fragrant.
- Add minced garlic and the Thai red curry paste to the skillet. Sauté for about 1 minute until fragrant.
- Stir in the fish sauce (if using), coconut milk, brown sugar, carrots, and broccolini. Allow to bubble for about 5 minutes until the veggies are tender-crisp.
- Incorporate lime juice, return the salmon to the pan, and warm through for a couple of minutes.
- Adjust the seasoning with salt and pepper as needed. Sprinkle fresh basil and cilantro on top, and serve immediately over jasmine rice or quinoa.