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Salmon Coconut Curry

Salmon Coconut Curry

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
  • 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.

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