Thai Coconut Salmon Curry
A comforting, flavor-packed Thai Coconut Salmon Curry that transforms simple ingredients into a creamy, vibrant dinner. Ready in 30 minutes, this healthy, weeknight-friendly recipe is easily adaptable, loaded with omega-3s, and perfect for cozy meals or impressing guests.
Ingredients
- Main:
- 4 salmon fillets skin-on preferred
- 1 can 13.5 oz full-fat coconut milk
- 2 –3 tbsp Thai red curry paste
- 1 tbsp fish sauce or soy sauce for vegan option
- 1 lime juice and zest
- 2 tbsp oil coconut or avocado
- 1 medium onion diced
- 3 cloves garlic minced
- 1- inch piece fresh ginger grated
- Vegetables mix and match:
- 1 bell pepper sliced
- 1 cup matchstick carrots
- 1 cup baby bok choy or spinach
- 1 cup mushrooms sliced
- 1 cup snow peas
- Optional Garnishes:
- Fresh cilantro or parsley chopped
- Lime wedges
- Red chili flakes
- Steamed rice quinoa, or zoodles (for serving)
Instructions
- Sear the Salmon:
- Pat salmon fillets dry; season lightly with salt and paprika (optional).
- Heat 1 tbsp oil in a large skillet over medium-high heat.
- Sear salmon skin-side down for 3–4 minutes per side until golden. Remove and set aside.
- Sauté Aromatics:
- Add 1 tbsp oil to the same skillet.
- Sauté onion for 2 minutes, then add garlic and ginger. Cook until fragrant (about 1 minute).
- Build the Curry Base:
- Stir in red curry paste; cook for 1 minute.
- Pour in coconut milk, fish sauce, and lime juice. Mix well.
- Simmer for 5 minutes to thicken slightly.
- Add the Veggies:
- Add bell pepper, carrots, bok choy, mushrooms, and snow peas.
- Cook for 3–4 minutes until just tender but still crisp.
- Return the Salmon:
- Gently nestle the salmon fillets back into the pan.
- Simmer for 2–3 minutes, spooning sauce over the salmon.
- Garnish & Serve:
- Sprinkle with fresh cilantro or parsley, lime zest, and chili flakes.
- Serve hot with steamed rice, quinoa, or zoodles.
Notes
Storage & Reheating Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low-medium heat until warmed through. Avoid boiling to keep the salmon tender.
- Enjoy leftovers as a curry bowl or toss with rice noodles for a new twist!