Coconut Curry Salmon Recipe
This Coconut Curry Salmon is rich, creamy, full of warm spices, and ready in under 30 minutes. Tender salmon simmers in a fragrant coconut curry sauce made with garlic, ginger, chili, and lime. It’s a perfect weeknight dinner packed with restaurant-level flavor.
⭐ Ingredients
- 4 salmon fillets
- 1 tbsp oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch ginger, grated
- 1 red chili (optional), sliced
- 2 tbsp red or yellow curry paste
- 1 can (400 ml) coconut milk
- 1 tbsp soy sauce or fish sauce
- 1 tsp brown sugar
- Juice of ½ lime
- Salt and pepper, to taste
- Fresh cilantro, for garnish
⭐ Instructions
-
Prepare the salmon
Season both sides with salt and pepper. -
Sauté aromatics
Heat oil in a pan. Add onion, garlic, ginger, and chili. Cook until fragrant. -
Add curry paste
Stir in the curry paste and cook 1 minute. -
Pour in coconut milk
Mix well to form a smooth sauce. Add soy/fish sauce and brown sugar. -
Add salmon
Place fillets into the sauce. Cover and simmer for 10–12 minutes or until cooked through. -
Finish with lime
Squeeze fresh lime juice over the curry and garnish with cilantro. -
Serve hot
Enjoy with rice, quinoa, naan, or steamed vegetables.
⭐ FAQs
1. Can I use frozen salmon?
Yes. Thaw it fully and pat dry before cooking.
2. What curry paste works best?
Red curry paste gives a spicier flavor, while yellow curry paste is mild and creamy.
3. Can I make it dairy-free?
It already is! Coconut milk replaces all dairy.
4. Can I use another fish?
Yes—cod, halibut, sea bass, or tilapia all work well.
5. How to store leftovers?
Store in an airtight container for 2–3 days. Reheat gently on the stove to avoid overcooking the salmon.
6. Can I add vegetables?
Absolutely. Bell peppers, spinach, green beans, peas, or carrots are excellent additions.
⭐ Similar Recipes :
- Thai Coconut Soup (Tom Kha Gai) Recipe
- Thai Yellow Curry Recipe
- Thai Basil Fried Rice Recipe
- Panang Curry Recipe
- Thai Mango Salad Recipe
- Shrimp Coconut Curry Recipe
- Thai Fish Cakes Recipe

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