Salmon Coconut Milk Curry

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

Salmon fillets

Coconut milk

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.

Garlic

Ginger

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

Fresh chili

Parsley

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.

Storage instructions

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.

Shrimp stir fry

Easy chicken coconut curry

Coconut lime chicken

Cajun chicken thighs

Pan fried gnocchi with spinach

Watch how to make it

More salmon recipe

Parmesan crusted salmon

Baked salmon in foil

Creamy Tuscan salmon

Honey garlic salmon

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Salmon Coconut Milk Curry

Ájọkẹ

This Thai salmon coconut milk curry is packed full of flavour, a hearty 20 minute dinner that does not compromise on flavour. Seve with boiled rice and veggies.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine American, Asian

Servings 4

Calories 448 kcal

Ingredients

  

1x2x3x

• 4 Salmon fillets (skin-on or skinless) about 125g each
• 400 g coconut milk
• 1 tbsp brown sugar
• 2 tbsp olive oil sub with any other flavourless oil of choice
• 1½ tbsp red thai curry paste
• 2 large garlic cloves minced
• 1 tbsp ginger minced
• ½ tbsp lemon grass I used dried lemongrass for this recipe substitute with fresh one.
• 1 tbsp 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

Cook ModePrevent your screen from going dark

Instructions

 

• 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 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 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.

Notes

I did not add additional salt to this recipe apart from the one I seasoned the fish with. Please taste and adjust seasoning to preference, personally, the salt from the soy sauce was enough seasoning for the curry.

Curry paste brand: I used store-bought, you can use any brand you like but I used blue dragon curry brand for thisrecipe. If you are reading from the USA, then you may want to try Thai kitchen red curry paste.

Nutrition

Calories: 448kcalCarbohydrates: 3gProtein: 36gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 94mgSodium: 89mgPotassium: 1058mgFiber: 1gSugar: 1gVitamin A: 954IUVitamin C: 1mgCalcium: 47mgIron: 5mg

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.

Keyword salmon curry, thai salmon curry

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