This Thai salmon coconut milk curry is packed full of flavour, a hearty 20-minute dinner that does not compromise on flavour. Pan-fried salmon simmered in a creamy Thai red coconut curry. It is about to be a staple at yours.
Salmon coconut milk curry recipe
This is a salmon curry recipe you should keep in your repertoire. It is creamy, delicious, and packed full of flavor. This is great comfort food you can eat any time of the year. A quick 15 minutes dinner is perfect for any weeknight including date night. This is your go-to recipe plug if you love Thai food.
You don’t even have to do much with this recipe as the Thai curry paste is store-bought. Oh yes, we are allowed to do that especially since you only need about 1 tablespoon for the curry sauce.
Who does not love a quick last-minute dinner that is…
- Quick and easy (obviously, this is why it is a last-minute dinner)
- Requires minimal prep
- Fresh and packed full of flavour
- Better than a takeout and healthier because it is homemade
- It is dairy-free and can easily be customised to taste. the curry is milk in taste but if you like some heat in your food then you add as much as your heart can take.
- Can be made vegan or vegetarian by swapping out the fish for vegetables of choice.
Ingredients for Thai salmon curry
Red thai curry paste: I used store bought, you can use any brand you like but I used blue dragon curry paste for today’s recipe. If you are reading from USA, then you may want to try Thai kitchen red curry paste.
Lemon grass: I used dried lemongrass for this recipe, substitute with fresh one.
Soy sauce and Worcestershire sauce: I used both ingredients to substitute for fish sauce since I didn’t have any on hand.
Salt and pepper to season the salmon
Lime juice and lime zest
How to make salmon coconut milk curry
Start by prepping the ingredients, you are best having everything you need for this recipe within arm’s length, especially the aromatics. Pat the salmon dry with a kitchen paper towel and season with salt and pepper.
Heat up vegetable oil on medium-high heat, carefully add the salmon to the hot oil, skin side down and sear for about 3 minutes untouched. Flip and cook for another 3 minutes, carefully remove the salmon from the pan and transfer to a plate. Remove some excess oil from the pan if need be.
Reduce the heat, add chopped ginger and garlic and cook for about 30 seconds to release the flavour. Do keep an eye so it doesn’t burn
Add brown sugar and lemongrass and cook for another 30 seconds, followed by the red curry paste, stir into the aromatics for about a minute or two.
Pour the coconut milk, soy sauce, and Worcestershire sauce into the pan and stir until combined. Reduce the heat to low-medium heat and simmer the curry for about 5 minutes or until it slightly thickens. add chopped chili peppers, lemon zest, lime juice, stir to combine, and cook for an additional minute.
Return the pan-seared salmon into the sauce and leave to simmer for about 2 minutes. take it off the heat and serve with boiled rice garnished with fresh parsley, lime wedge, and more chili pepper.
Can I make this ahead
Yes, you can make this Thai curry ahead of time for up to 3 days. I mostly make the curry sauce ahead and pan fry the fish when on the day it is needed in the week.
Can I make it vegetarian?
If you are vegetarian and would still like to try this recipe then you can substitute the salmon with veggies like mushrooms, zucchini, sweet potato, tofu (season before you cook) and many more.
This curry tastes amazing the next day and can be eaten cold at a room temperature.
In the fridge: make sure it cooled completely before transferring into an airtight bowl or Ziploc bags. It will stay fresh in the fridge for up to 3 days.
In the freezer: in other to retain freshness for the curry, do not store in the freezer longer than 1 month.
More easy dinner ideas for last-minute meals
You will love these recipes if you need to throw together a quick meal. These recipes are great for when time is of the essence.
Pan fried gnocchi with spinach
Watch how to make it
More salmon recipe
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Salmon Coconut Milk Curry
- 4 Salmon fillets (skin-on or skinless) about 125g each
- 400 g coconut milk
- 1 tablespoon brown sugar
- 2 tablespoon olive oil sub with any other flavourless oil of choice
- 1½ tablespoon red thai curry paste
- 2 large garlic cloves minced
- 1 tablespoon ginger minced
- ½ tablespoon lemon grass I used dried lemongrass for this recipe substitute with fresh one.
- 1 tablespoon each of soy sauce and Worcestershire sauce I used both ingredients to substitute for (1 tbsp) fish sauce since I didn’t have any on hand.
- Salt and pepper to season the salmon
- 2 fresh chilies
- Parsley to serve
- 1 Lime juice and lime zest
- Pat the salmon dry with a kitchen paper towel and season with salt and pepper.
- Heat up vegetable oil on medium high heat, carefully add the salmon to the hot oil, skin side down and sear for about 3 minutes untouched. Flip and cook for another 3 minutes, carefully remove the salmon and transfer to a plate. Remove some excess oil from the pan if need be
- Reduce the heat of the stove and add chopped ginger and garlic and cook for about 30 seconds to release the flavours of the aromatics. Do keep an eye so it doesn’t burnAdd brown sugar and lemongrass and cook for another 30 seconds, followed by the red curry paste, stir into the aromatics for about a minute or two.
- Pour the coconut milk into the pan, soy sauce and Worcestershire sauce into the pan and stir until combined. Reduce the heat to low-medium heat and simmer the curry for about 5 minutes or until it slightly thickens. Taste and adjust seasoning to preference, add chopped fresh chili peppers, lemon zest, lime juice, stir to combine and cook for an additional minute.
- Return the pan seared salmon into the sauce and leave to simmer for about 2 minutes. take it off the heat and serve with boiled rice garnished with fresh parsley or cilantro, lime wedge and more chili pepper.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Tracy Wilson says
This salmon dish was outstanding! I served it over rice and steamed broccoli and topped it with cilantro and a little bit of shredded red cabbage. I doubled the recipe and plan on doing it again for a large group next month! Yum!
Yay happy days! Thanks for the fantastic feedback, Tracy. I am glad you enjoyed it and would be making it again soon.
Hi Ajoke. I tried your recipe for dinner last night and My Thai food loving wife and I were totally impressed. I did use palm sugar instead of brown and I used fish sauce as well as green curry paste. This is what I will serve the next time our spice loving friends are over. Thank you for sharing.
I am doing my happy dance, thank you for the feedback and tips.
How much brown sugar? It isn't in the recipe.
I used 1 Tablespoon of brown sugar, the recipe is now updated accordingly. Thanks