Salmon Coconut Curry

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This salmon coconut curry is the bomb. It’s like taking a trip to Thailand without leaving your kitchen. The combo of tender salmon with a creamy, spicy (or not, depending on your curry paste) coconut sauce is killer. Trust me, if you’re into big flavors, this is your jam.

Why This Recipe Rocks

• Quick: Perfect for weeknights when you want something tasty without spending hours in the kitchen.
• Easy: Pan-searing salmon sounds fancy, but it’s super simple. Plus, the sauce is a dump-and-stir deal.
• Flavor-Packed: We’re talking garlic, onion, Thai red curry paste, and coconut milk. It’s like a flavor punch to the face – in a good way.

Ingredients You Need

• Salmon: Fresh is best.
• Olive Oil & Butter: The dynamic duo for frying. Yes, we’re being a bit fancy, but it’s worth it.
• Onion & Garlic: The foundational flavors for any good curry.
• Ginger: A tablespoon of grated ginger adds a punchy, spicy warmth that cuts through the richness.
• Thai Red Curry Paste: Pick your poison – mild, medium, or hot. It’s all about your spice tolerance.
• Coconut Milk: Go full-fat here. It makes the sauce creamy and rich.
• Brown Sugar: Just a touch to balance the flavors.
• Lime Juice: Lime juice brings a refreshing zing, balancing the rich curry with its tangy brightness.
• Veggies & Herbs: Spinach, basil, and cilantro add freshness and a pop of color.
• Salt and Pepper: To taste

For the complete list of ingredients and detailed cooking instructions, please refer to the recipe card below.

How to Make Thai Curry Coconut Salmon

1. Season and pan fry the salmon in butter and olive oil. You want it crispy outside, tender inside.
2. In the same pan, cook the onion, then add garlic, ginger , let them get fragrant before stirring in the curry paste.
3. Stir in coconut milk, sugar. Let it simmer for a few minutes, add lime juice stir then add spinach.
4. Immediately add the salmon back in to soak up the sauce and bam – dinner’s ready.

Tips and Notes to Nail It

• Coconut milk is key. Don’t go for the watery stuff; you want the sauce thick and creamy.
• If the salmon sticks to the pan, don’t panic. Let it cook a bit longer, and it’ll release when it’s good and ready.

There you have it. A no-nonsense guide to making a Thai salmon coconut curry that’ll impress without stress. Give it a go, and get ready to pat yourself on the back for a job well done.

More Easy Salmon Recipes

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Yield: 4 servings

Salmon Coconut Curry Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Thai Salmon Coconut Curry: A symphony of flavors with tender salmon in a rich, aromatic coconut curry sauce, infused with garlic, ginger, and lime. Perfect harmony of spicy, sweet, and tangy notes.

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Ingredients

• 4 fresh salmon fillet
• Salt & pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic minced
• 2 heaping tablespoons Thai red curry paste
• 1 (13.5 ounce) can full-fat coconut milk
• 1/2 teaspoon brown sugar
• 1 teaspoon lime juice
• 2 tablespoons torn/chopped fresh basil
• 16 oz bag fresh spinach

Instructions

1. Season with salt, pepper and pan fry the salmon in butter and olive oil. You want it crispy outside, tender inside.
2. In the same pan, cook the onion, then add garlic, ginger , let them get fragrant before stirring in the curry paste.
3. Stir in coconut milk, sugar. Let it simmer for 5 minutes, add lime juice stir then add spinach and cook for another minute.
4. Immediately add the salmon back in to soak up the sauce about 2 minutes, sprinkle on the herbs, and bam – dinner's ready.

Notes

Coconut milk is key. Don't go for the watery stuff; you want the sauce thick and creamy.

If the salmon sticks to the pan, don't panic. Let it cook a bit longer, and it'll release when it's good and ready.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 674Total Fat 47gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 24gCholesterol 151mgSodium 508mgCarbohydrates 9gFiber 3gSugar 1gProtein 55g

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