Description
A simple yet rich Thai Coconut Salmon Curry recipe featuring flaky salmon, tender vegetables, and a creamy, spiced coconut milk sauce. Easy enough for a weeknight, flavorful enough for guests.
Ingredients
Scale
- 1.5 lbs salmon fillets, skin removed and cut into 1.5-inch chunks
- 1 tablespoon olive oil or coconut oil, plus more as needed
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1–2 red chilies (like Thai bird’s eye), deseeded and thinly sliced (adjust to spice preference)
- 2 tablespoons red curry paste (use a good quality brand for best flavor)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon curry powder (optional, for added depth)
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup low-sodium chicken or vegetable broth
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon brown sugar or coconut sugar
- Juice of 1/2 lime
- 1 cup broccoli florets
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro, for garnish
- 1/4 cup chopped fresh basil, for garnish (Thai basil if available)
- Cooked jasmine rice, for serving
Instructions
- 1. Pat the salmon pieces dry with paper towels and season lightly with salt and pepper. Set aside.
- 2. Heat the olive oil or coconut oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- 3. Add the minced garlic, grated ginger, and sliced chilies to the skillet. Cook for another 1-2 minutes until fragrant.
- 4. Stir in the red curry paste, ground turmeric, ground cumin, optional curry powder, and optional cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
- 5. Pour in the full-fat coconut milk and chicken or vegetable broth. Stir to combine. Bring to a gentle simmer.
- 6. Add the fish sauce (or soy sauce) and brown sugar (or coconut sugar). Stir well until dissolved. Taste and adjust seasoning.
- 7. Add the broccoli florets and sliced bell peppers to the simmering sauce. Cook for 5-7 minutes, or until tender-crisp.
- 8. Gently nestle the salmon chunks into the sauce among the vegetables. Lower the heat to medium-low, cover, and let the salmon poach for 6-10 minutes, or until cooked through.
- 9. Stir in the fresh lime juice just before serving.
- 10. Taste one last time and adjust seasonings as needed.
- 11. Ladle the Thai Coconut Salmon Curry over fluffy jasmine rice. Garnish with fresh cilantro and basil.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the salmon. Does not freeze well.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 550
- Sugar: 10g
- Sodium: 600mg
- Fat: 35g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g