Quick Thai Coconut Salmon Curry Recipe: A Zesty Homemade Delight

Silky Thai coconut salmon curry reimagines ordinary seafood into an extraordinary culinary adventure that tantalizes taste buds with its complex flavor profile.

Rich, creamy coconut milk creates a luxurious base that envelops delicate salmon in aromatic spices and vibrant herbs.

Fragrant ingredients dance together, weaving a tapestry of sweet, spicy, and savory notes that transport you directly to southeast asian coastal kitchens.

Regional spices and fresh ingredients collaborate seamlessly, promising a dining experience that feels both comforting and exotic.

Each ingredient plays a crucial role in building layers of incredible depth and nuance within this single dish.

Home cooks can easily master this recipe by understanding the fundamental balance of traditional Thai seasoning techniques.

Prepare to elevate your cooking skills and impress dinner companions with a restaurant-quality meal that celebrates bold, authentic flavors.

Thai Coconut Salmon Curry That Packs Comfort and Heat

• Savor Flavor Fusion: This Thai coconut salmon curry blends rich, creamy coconut milk with zesty curry paste, creating a mouthwatering explosion of Southeast Asian-inspired flavors that dance on your taste buds.
• Master Quick Gourmet Cooking: The recipe transforms simple ingredients into a restaurant-quality meal in just 30 minutes, making it perfect for busy home cooks who want impressive results without complex techniques.
• Enjoy Nutritious Comfort: Packed with omega-3 rich salmon, vibrant vegetables, and aromatic spices, this one-pan dish delivers a balanced, protein-packed meal that feels indulgent yet incredibly wholesome and satisfying.
• Experience Texture Paradise: The crispy seared salmon meets silky smooth curry sauce, offering a delightful contrast between tender fish and the creamy, luxurious sauce that clings perfectly to each bite.

Key Ingredients for This Creamy, Spicy Dish

• Salmon: Fresh, high-quality fish with a rich, buttery flavor that absorbs the curry spices beautifully.
• Fish Sauce: Adds a deep, umami saltiness to enhance the overall dish flavor.

• Onion, Garlic, Ginger: Classic flavor base that provides depth and authentic Thai curry aroma.
• Bell Pepper: Adds sweet crunch and vibrant color to the curry.
• Bok Choy: Tender green vegetable that brings freshness and nutrition to the dish.
• Basil Leaves: Fresh herb that provides a bright, aromatic finish.

• Curry Paste: Core flavor component that gives the dish its authentic Thai character.
• Tomato Paste: Adds richness and slight acidity to the sauce.
• Coriander, Cumin: Warm, earthy spices that complement the curry's complexity.
• Red Pepper Flakes: Provides optional heat and spice adjustment.
• Salt, Pepper, Paprika: Essential seasoning for salmon and overall dish balance.

• Coconut Milk: Creamy base that creates the rich, smooth curry sauce.
• Broth: Provides additional liquid and depth to the curry.
• Coconut Oil, Butter: Cooking fats that add flavor and help with salmon searing.
• Peanut Butter: Adds nutty thickness and richness to the sauce.
• Lemon Juice: Bright acid that cuts through the richness and enhances flavors.

How to Simmer Your Way to Flavor Perfection

Step 1: Prepare Salmon

Pat salmon dry using paper towel. Season generously with salt, pepper, and paprika.

Step 2: Sear Salmon

Heat coconut oil and butter in large pan over medium-high heat. Sear salmon 3-4 minutes on each side. Transfer salmon to separate plate.

Step 3: Sauté Aromatics

• Onion
• Garlic
• Ginger

Cook on low heat for 2 minutes until fragrant. Add bell pepper and continue sautéing for 3 minutes.

Step 4: Build Flavor Base

• Coriander
• Cumin
• Red pepper flakes

Season with additional salt and pepper.

Step 5: Create Curry Sauce

• Bok choy
• Fish sauce
• Peanut butter

Stir mixture, then pour in coconut milk. Reduce heat and simmer.

Step 6: Finish Cooking Salmon

Return salmon to pan. Sprinkle with fresh lemon juice. Simmer 3-5 minutes until salmon is fully cooked and sauce thickens.

Step 7: Garnish and Serve

Remove from heat. Fold in fresh basil leaves. Serve over steamed rice or alongside crusty bread. Optional: Sprinkle extra red pepper flakes on top.

Tips for a Balanced Coconut Curry

• Dry the Salmon Perfectly: Use a paper towel to remove excess moisture, ensuring a crispy sear and preventing steaming in the pan.
• Balance Spice Levels: Adjust curry and red pepper flakes to match your heat tolerance, tasting as you go for a personalized flavor profile.
• Choose Fresh Ingredients: Select fresh salmon fillets and vibrant aromatics to elevate the curry's depth and complexity.
• Master the Sear Technique: Use high heat and don't move the salmon while cooking to create a golden-brown crust that locks in moisture.
• Control Sauce Consistency: Simmer gently to let the sauce thicken naturally, creating a rich, velvety texture that coats the salmon beautifully.

Best Practices for Reheating Salmon Curry

• Refrigerate: Store salmon curry in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3 days, ensuring the container is sealed tightly to maintain freshness and prevent flavor absorption from other foods.
• Reheat Carefully: Warm the curry gently in a skillet over medium-low heat, stirring occasionally to distribute heat evenly. Add a splash of coconut milk or broth to prevent drying out and maintain the sauce's creamy consistency. Avoid microwaving to preserve the salmon's delicate texture.
• Freezing Option: Freeze curry without the salmon for best results. Place in a freezer-safe container, leaving room for expansion. Thaw overnight in the refrigerator and reheat gently, adding fresh salmon when warming to prevent overcooking.

What Complements This Thai-Inspired Curry

• Boost Flavor with Crisp White Wine: Pair this rich, creamy salmon curry with a chilled Riesling or Gewürztraminer to cut through the curry's bold spices and complement the coconut's sweetness.
• Create Texture Contrast with Crunchy Side: Serve alongside crispy cucumber salad or toasted coconut rice to add a refreshing crunch that balances the curry's smooth, velvety sauce.
• Enhance Spice Experience with Cool Beverage: Accompany the dish with a cold Thai iced tea or sparkling lime soda to cool down the curry's heat and cleanse the palate between bites.
• Elevate Presentation with Fresh Herb Garnish: Top the curry with fresh cilantro, mint leaves, or green onions to add brightness, color, and an extra layer of aromatic complexity.

Tweaks That Make This Curry Even More Exciting

• Spicy Salmon Coconut Curry: Increase red pepper flakes and add fresh chili peppers for a fiercer heat profile. Complement the intense spiciness with cooling cucumber garnish.
• Green Curry Salmon Variation: Swap red curry paste for green curry paste. Include additional Thai basil and kaffir lime leaves for enhanced herbal notes.
• Light Mango Salmon Curry: Incorporate diced fresh mango into the sauce for subtle sweetness. Reduce coconut milk for a lighter, brighter curry experience. Sprinkle toasted coconut flakes on top for extra texture.
• Herb-Infused Salmon Curry: Mix fresh cilantro, mint, and parsley into the sauce. Use lemongrass for deeper aromatic complexity. Finish with a squeeze of lime for brightness.

Thai Coconut Salmon Curry Recipe

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4.8 from 30 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Savor rich Thai coconut salmon curry, a luxurious blend of oceanic elegance and aromatic spices. Silky coconut milk and tender salmon dance with complex herbs, delivering a balanced journey through Southeast Asian culinary landscapes you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein and Vegetables:

• 4 salmon fillets, skin removed
• 1 red bell pepper, finely chopped
• 1 baby bok choy, roughly chopped
• 4 garlic cloves, minced
• 1 small onion, finely chopped
• 1 tablespoon grated ginger

Cooking Fats and Liquid Ingredients:

• 2 tablespoons coconut oil or vegetable oil
• 1 tablespoon unsalted butter
• 1 ¾ cups unsweetened coconut milk (full fat)
• ½ cup vegetable broth
• 2 tablespoons lemon juice
• 1 tablespoon fish sauce

Spices, Pastes, and Seasonings:

• 3 tablespoons Thai red curry paste
• 2 tablespoons tomato paste
• 1 tablespoon peanut butter
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon sweet paprika
• 1 teaspoon red pepper flakes
• Salt and black pepper to taste
• Basil leaves, for garnish
• Steamed jasmine rice or flatbread, for serving

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Instructions

1. Thoroughly desiccate salmon fillets using a pristine kitchen towel, then meticulously season with kosher salt, freshly ground black pepper, and vibrant paprika.
2. Warm a blend of coconut oil and unsalted butter in a capacious skillet over medium-high temperature. Expertly sear salmon pieces for 3-4 minutes per side until golden, then relocate to a temporary plate.
3. Utilizing the identical skillet, reduce heat to low and gently sweat finely chopped onions, minced garlic, and grated ginger until aromatically released, approximately 2 minutes.
4. Introduce diced bell peppers and continue sautéing for an additional 3 minutes until vegetables soften slightly.
5. Incorporate tomato and curry pastes, stirring vigorously to integrate flavors. Toast spices including ground coriander, cumin, and crushed red pepper flakes for one minute, enhancing their essential oils.
6. Stream chicken or vegetable broth (236 milliliters or 8 fluid ounces) into the skillet, allowing liquid to reach a gentle boil. Cascade chopped bok choy, fish sauce, and creamy peanut butter, stirring consistently.
7. Pour full-fat coconut milk (400 milliliters or 14 fluid ounces), reducing heat to create a luxurious simmer.
8. Carefully reintroduce seared salmon fillets, drizzling with fresh lemon juice. Allow to poach gently for 3-5 minutes until fish is perfectly cooked and sauce reaches desired consistency.
9. Remove from heat, delicately fold in fresh basil leaves. Serve atop steamed jasmine rice or accompanied by crusty artisan bread, garnishing with additional red pepper flakes for enthusiasts of gentle heat.

Notes

• Prep salmon carefully by patting dry and seasoning generously to ensure maximum flavor absorption and perfect searing.
• Searing salmon in coconut oil and butter creates a golden crust while keeping the fish tender and adding rich, nutty undertones.
• Building depth of flavor starts with slowly sautéing aromatics like onion, garlic, and ginger to release their essential oils and create a robust base.
• Balancing spices and pastes is crucial – toast curry and tomato pastes briefly to intensify their complex flavors before adding liquids.
• Creating a silky, rich sauce requires gradual liquid addition and consistent stirring, incorporating unexpected ingredients like peanut butter for creamy texture.
• Finishing touches matter – a sprinkle of fresh basil and optional red pepper flakes elevate the dish from good to restaurant-quality spectacular.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 450 kcal
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 35 g
• Saturated Fat: 22 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.2 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 95 mg