Salmon Coconut Curry

This Salmon Coconut Curry is a delightful dish that brings a taste of Thailand right to your kitchen. With tender salmon perfectly seared and enveloped in a rich, creamy coconut milk sauce, this recipe is not only comforting but also bursting with flavor. It’s perfect for weeknight dinners or impressing guests at special occasions. You’ll love how easy it is to make and how quickly it comes together!

Why You’ll Love This Recipe

• Quick and Easy: This recipe can be prepared in just 35 minutes, making it ideal for busy evenings.
• Flavorful: The combination of Thai red curry paste and coconut milk creates a rich, aromatic sauce that elevates the dish.
• Versatile Ingredients: You can easily swap out vegetables or proteins based on what you have on hand.
• Healthy Option: Packed with nutrients from salmon and veggies, it’s a wholesome meal that’s good for you.
• One-Pan Wonder: Minimal cleanup is required since everything cooks in one skillet.

Tools and Preparation

Before you start cooking, gather your tools to ensure a smooth process.

Essential Tools and Equipment

• Skillet
• Chef’s knife
• Cutting board
• Measuring spoons
• Serving plates

Importance of Each Tool

• Skillet: A good quality skillet ensures even cooking and browning of the salmon.
• Chef’s Knife: A sharp knife makes chopping onions, garlic, and vegetables quick and efficient.

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Ingredients

This easy Thai-inspired salmon coconut curry has tender pan-seared salmon in a creamy red curry coconut milk sauce. It’s super flavorful and comforting!

For the Salmon

• 1 pound fresh salmon
• Salt & pepper (to taste)
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Curry Sauce

• 1/2 medium onion (chopped)
• 2 cloves garlic (minced)
• 2 heaping tablespoons Thai red curry paste
• 1/2 teaspoon fish sauce (optional but recommended)
• 1 (13.5 ounce) can full-fat coconut milk
• 1/2 teaspoon brown sugar

For the Veggies

• 1/2 cup matchstick cut carrots
• 1 heaping cup chopped broccolini

For Garnish

• 1 teaspoon lime juice
• 2 tablespoons torn/chopped fresh basil
• 2 tablespoons chopped fresh cilantro

How to Make Salmon Coconut Curry

Step 1: Prepare the Salmon

Cut the salmon into 4 equal pieces. Pat both sides dry with a paper towel and season with salt & pepper.

Step 2: Sear the Salmon

Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the salmon skin-side down for about 5 minutes. Flip it over and cook for another 2-3 minutes until almost done. If the fish sticks, allow it to cook longer without forcing it.

Step 3: Remove the Salmon

Take the salmon out of the pan and transfer it to a plate. If desired, slide off the skin before returning the salmon to the pan.

Step 4: Make the Curry Base

Spoon some of the oil out of the skillet, leaving about a tablespoon. Add onion to sauté for about 3 minutes until lightly browned, then stir in garlic and curry paste. Cook for an additional minute.

Step 5: Add Coconut Milk

Pour in fish sauce, coconut milk, brown sugar, carrots, and broccolini. Let everything gently bubble for about 5 minutes until veggies are tender-crisp—cook longer if preferred.

Step 6: Combine Everything

Stir in lime juice, then return fish to pan. Heat through for a couple of minutes. Adjust seasoning with salt & pepper as needed before sprinkling with basil and cilantro. Serve immediately!

How to Serve Salmon Coconut Curry

Salmon coconut curry is a delightful dish that offers a burst of flavors and textures. It’s versatile and can be served in various ways to enhance your dining experience.

With Jasmine Rice

• Jasmine rice pairs perfectly with salmon coconut curry, soaking up the creamy sauce and adding a fragrant element to each bite.

Over Quinoa

• For a nutritious twist, serve the curry over quinoa. This adds a nutty flavor and boosts the protein content of your meal.

With Crusty Bread

• A slice of crusty bread is ideal for dipping into the rich coconut sauce. It’s an excellent way to enjoy every last bit of flavor.

In Lettuce Wraps

• For a lighter option, spoon the salmon coconut curry into crisp lettuce leaves for fresh, crunchy bites. It makes for a fun and interactive meal.

Topped with Fresh Herbs

• Finish your dish with additional torn basil and cilantro on top. This adds freshness and enhances the aromatic qualities of the curry.

How to Perfect Salmon Coconut Curry

To ensure your salmon coconut curry turns out delicious every time, consider these helpful tips.

• Use fresh ingredients: Fresh salmon and vibrant vegetables will elevate the flavors of your dish significantly.
• Adjust spice levels: If you prefer less heat, start with less red curry paste and add more as desired during cooking.
• Don’t overcook the salmon: Remove it from heat when it’s just cooked through for tender, flaky fish.
• Taste as you go: Adjust seasoning with salt or lime juice throughout the cooking process for optimal flavor balance.
• Let it simmer: Allowing the curry to gently bubble helps meld the flavors together beautifully.
• Experiment with veggies: Feel free to add other veggies like bell peppers or snap peas based on your preference.

Best Side Dishes for Salmon Coconut Curry

Choosing complementary side dishes can make your meal even better. Here are some great options to consider.

1. Steamed Broccoli
   Lightly steamed broccoli adds color and crunch while being a healthy addition alongside the rich curry.

2. Coconut Rice
   Infusing rice with coconut milk creates a creamy base that enhances the tropical flavors of your curry.

3. Thai Cucumber Salad
   A refreshing salad made with cucumbers, lime juice, and chili complements the richness of the salmon coconut curry.

4. Roasted Sweet Potatoes
   The sweetness of roasted sweet potatoes pairs well with spicy curries, balancing out flavors nicely.

5. Garlic Naan
   Soft garlic naan is perfect for scooping up curry, providing an enjoyable texture contrast to the dish.

6. Zucchini Noodles
   For a low-carb option, spiralized zucchini noodles can serve as a light base for your salmon coconut curry.

Common Mistakes to Avoid

Cooking salmon coconut curry can be straightforward, but there are a few common mistakes to avoid for the best results.

• Skipping seasoning – Failing to season the salmon properly can lead to bland flavors. Always season with salt and pepper before cooking.
• Overcooking the salmon – Overcooked salmon becomes dry and tough. Cook until just done, and remember it will continue cooking after you remove it from the heat.
• Using low-quality coconut milk – Low-fat or low-quality coconut milk can affect the creaminess of your curry. Opt for full-fat coconut milk for the best flavor and texture.
• Neglecting vegetable doneness – Cooking vegetables too long can make them mushy. Aim for tender-crisp to keep them vibrant and add texture.
• Ignoring fresh herbs – Fresh herbs enhance flavor significantly. Don’t skip adding basil and cilantro at the end for a burst of freshness.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow it to cool completely before refrigerating.

Freezing Salmon Coconut Curry

• Freeze in an airtight container for up to 2 months.
• Consider portioning into smaller containers for easy reheating.

Reheating Salmon Coconut Curry

• Oven – Preheat to 350°F (175°C) and heat in a covered dish for about 15-20 minutes.
• Microwave – Heat in short bursts, stirring in between, until warmed through.
• Stovetop – Reheat over medium heat in a skillet, adding a splash of broth or water if needed.

Frequently Asked Questions

What is Salmon Coconut Curry?

Salmon coconut curry is a flavorful dish featuring tender salmon cooked in a creamy coconut milk sauce infused with Thai red curry paste.

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just ensure it’s fully thawed before cooking for even results.

What can I substitute for fish sauce?

You can omit fish sauce or use soy sauce or tamari as a flavorful alternative that maintains depth without compromising taste.

How spicy is Salmon Coconut Curry?

The spice level depends on the amount of Thai red curry paste used. Start with less if you’re sensitive to spice and adjust according to your preference.

Can I add more vegetables?

Absolutely! Feel free to customize with your favorite vegetables like bell peppers, zucchini, or snap peas.

Final Thoughts

This Salmon Coconut Curry is not only delicious but also incredibly versatile. You can easily customize it with different vegetables or spices according to your preferences. Give it a try; it’s sure to become a favorite in your household!

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Salmon Coconut Curry

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Indulge in the vibrant flavors of this Salmon Coconut Curry, a delightful Thai-inspired dish that transforms your dinner table into a culinary oasis. This recipe features tender salmon fillets seared to perfection and enveloped in a luscious coconut milk sauce infused with aromatic Thai red curry paste. The addition of fresh vegetables like carrots and broccolini not only enhances the dish’s nutritional profile but also adds a colorful touch. Perfect for busy weeknights or special occasions, this one-pan wonder is quick to prepare—ready in just 35 minutes! Serve it over jasmine rice or quinoa for a satisfying meal that will impress your family and friends alike.

• Total Time: 35 minutes
• Yield: Serves 4

Ingredients

Scale 1x2x3x

• 1 pound fresh salmon
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 (13.5-ounce) can full-fat coconut milk
• 2 heaping tablespoons Thai red curry paste
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup matchstick cut carrots
• 1 heaping cup chopped broccolini

Instructions

1. Cut the salmon into four equal pieces, season with salt and pepper.
2. Heat olive oil and butter in a skillet over medium-high heat. Sear salmon skin-side down for about 5 minutes, then flip and cook for another 2-3 minutes until almost done.
3. Remove the salmon from the skillet and set aside.
4. In the same skillet, sauté onions until lightly browned, then add garlic and curry paste; cook for an additional minute.
5. Pour in coconut milk, add brown sugar, carrots, and broccolini; simmer for about 5 minutes until veggies are tender-crisp.
6. Stir in lime juice, return salmon to the pan to heat through for a couple of minutes before serving garnished with basil and cilantro.

• Author: Emmeline
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Skillet
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 6g
• Sodium: 650mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 70mg

Keywords: Customize your veggies according to what you have on hand—bell peppers or snap peas work well too. Adjust the spice level by modifying the amount of red curry paste used.