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–+ servings
an overhead shot of salmon curry in a pan.

Salmon Coconut Milk Curry

Ajoke
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 10 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Asian
Servings 4
Calories 448 kcal

Ingredients
  

  • 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

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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