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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!
If you enjoy these flavors, you may also like this Easy Thai Shrimp Curry, my Thai Sweet Potato Coconut Red Curry, or Thai Chicken Curry.
Why you’ll love it
Pan-frying salmon is a skill that’s simple for home cooks to learn, and one of the most impressive ways to serve salmon is this red curry. Thai-style flavors are often a go-to for quick weeknight meals for me since they’re so fragrant and delicious.
I can’t resist a good coconut milk sauce, and there’s lots of sauce here! Thai red curry paste, extra garlic, onion, a bit of fish sauce, and lime juice is a symphony of flavors dancing on your tastebuds. Throw in some veggies and herbs, and it’s the perfect dish.
What you’ll need
- Salmon – we’re using fresh salmon cut into four smaller pieces
- Olive oil and butter – for pan frying
- Onion and garlic – I like using sweet (Vidalia) onions, and add even more garlic if you’re a big fan
- Thai red curry paste – it has red chili peppers, bright lemongrass, and spices. I buy Thai Kitchen brand, which is mild, but be aware that some brands are spicy.
- Fish sauce – you don’t have to add it, but if you haven’t tried it before, I strongly recommend it. It adds another layer of flavor to the dish. Don’t worry, the flavor mellows out a lot (it smells quite fishy out of the bottle). It also lasts a long time in the fridge!
- Full-fat coconut milk – for the rich, velvety quality of the sauce and to keep the fish tender
- Brown sugar – it balances out all the flavors without making it sweet
- Carrots and broccolini – for added nutrition, texture, and color. I used the pre-cut matchstick-cut carrots for convenience, but you can definitely julienne them yourself (or cut them into very thin rings). You can use regular broccoli if you wish, but be sure to cut it into small pieces so it cooks fast as well.
- Lime juice – a little acidity and burst of citrus flavor
- Basil and cilantro – these fresh herbs finish it all off for a pop of herb-y flavor
Pro tips
- The coconut milk you buy really matters. I prefer Thai Kitchen full-fat coconut milk. It’s rich and creamy. Other brands I’ve found can be watery. You can find it in the Asian section of the grocery store along with the red curry paste and fish sauce.
- Pan-searing salmon isn’t difficult, but it can be stressful if it’s sticking to the pan when you want to flip it. Some tips to avoid that from happening: pat the salmon dry, ensure the pan is good and hot, don’t move the fish around the pan, and let it cook a little longer so it releases naturally.
How to make Thai coconut salmon curry
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the salmon, pat dry, and season with salt & pepper. Pan fry skin-side down, then flip it. Transfer it to a plate, and remove the skin if desired. Spoon out the oil less one tablespoon. Sauté the onion until golden, then stir in the garlic and curry paste.
After cooking for a minute, add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble until the veggies are tender-crisp. Stir in the lime juice, and return the salmon. Warm through, add extra salt & pepper if needed, and top with the fresh basil and cilantro.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use my trusty 10.25″ Le Creuset cast iron skillet. It’s great for searing meat and fish.
- Use a silicone turner/spatula to easily flip the salmon.
- Store the rest of your garlic in a garlic saver and the other 1/2 onion in an onion keeper.
Substitutions and variations
- Swap out the carrots and broccoli for something different if you want; just be sure they’re cut up small enough that they cook fast. Try peas (or snow peas), red bell peppers, and or even cut-up asparagus.
- Try adding some chopped fresh Thai chilis or some dried red pepper flakes if you like it spicy!
- If you’re not a cilantro person, feel free to leave it out. You could also garnish the dish with scallions if you like.
What to serve with Thai salmon curry
- You can’t go wrong serving this coconut curry salmon with rice to soak up all that yummy creamy broth. Try jasmine or basmati.
- Eat it as-is with a slice of fresh crusty bread or naan or roti bread, or make lettuce cups. I ended up eating the leftover salmon cold in a salad the next day, and that worked out nicely as well!
- Craving a salad to complement this curry? Try my Thai Quinoa Salad.
Leftovers and storage
- Store any leftover salmon curry in an airtight container in the fridge for 2-3 days.
- Reheat over a low heat in a saucepan slowly until warmed through.
- I don’t recommend freezing this one. The texture of both the fish and the vegetables will change.
More easy salmon recipes
If you tried this salmon curry with coconut milk, please leave a star rating and review below! Questions? Talk to me. You can also find me on Instagram.
Salmon Coconut Curry
Ingredients
- 1 pound fresh salmon
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 2 heaping tablespoons Thai red curry paste
- 1/2 teaspoon fish sauce (optional but recommended, see note)
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 teaspoon brown sugar
- 1/2 cup matchstick cut carrots
- 1 heaping cup chopped broccolini
- 1 teaspoon lime juice
- 2 tablespoons torn/chopped fresh basil
- 2 tablespoons chopped fresh cilantro
Instructions
- Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season with salt & pepper.
- 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 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
- Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
- Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
- Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the garlic and curry paste and cook for 1 minute.
- Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
- Stir in the lime juice, then add the fish back to the pan. Let it warm through for a couple of minutes. Season with more salt & pepper as needed. Sprinkle with the basil and cilantro and serve immediately.
Notes
- I used Thai Kitchen coconut milk and highly recommend it because it’s thick and creamy and not watery like some other brands. I also used Thai Kitchen red curry paste.
- If you don’t want to buy fish sauce just for this recipe, you can swap with soy sauce, but it won’t have quite the same effect. I always keep some in my fridge… it really enhances Asian-inspired cooking!
- You can chop (julienne) your own carrots vs. using the pre-cut kind that I did and use broccoli instead of broccolini… just be sure to cut everything very small.
- This recipe is also in chapter 4 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on September 25, 2020. It’s been updated with new photos and better instructions but is the same great recipe!
I make Salmon about twice a month. Was looking for something other than my standard semi-blackened and seared filets. Gave this a try and it was a hit with the family. I dialed the curry paste back a tad so maybe a bit sweeter than it needed to be. All around a very nice dish.
I’m so glad you decided to give it a try, Thomas! 🙂
I have had this and many other salt & lavender recipes saved for some time.
Glad I took the time to make it, despite my hubs having no taste or smell..
It was so delicious!
I’m so glad you enjoyed it, Lesley! I appreciate you taking time to write me a comment. 🙂
Very delicious!! Just like my mom used to make (she was Thai). Some folks may have issues with consistency so here’s a trick my mom taught me, DO NOT shake up the can on coconut milk. The cream will be separated from water- spoon in the cream first (from the top) once you’ve cooked that in a little u can add the rest. Thank u for this delicious recipe- oh and the Thai basil is a MUST!!
Well that’s quite the compliment! And thank you for the tip on the coconut milk!
WOW! This is exactly as delicious as I hoped it would be. I didn’t change a thing when I made it. I did, however, have to stop myself from licking the plate. My husband and I adored this and will absolutely make it again soon. Thanks for this killer recipe!
That makes me so happy!! You’re very welcome! 😀
My husband said this was the best dish I had ever made! Filled with amazing flavor and very easy to make. Easily found the Thai ingredients in my local grocery store. I will definitely be making this again and will not hesitate to serve it up for company as it tastes and looks super impressive but is a cinch to prepare. Served it with plain white rice in a large shallow bowl. Looked and tasted exquisite!
That makes me so happy!! 🙂
Just made this for my friend and I and we both loved it and cannot stop talking about how good it was. I added peas to the carrots and broccoli. Next time I think I will add bamboo shoots. Thank you so much!!
I’m so happy you guys enjoyed it!! 🙂 Thanks for taking the time to comment, Liz!
Made this recipe other day… man it was delicious!! I hadnt salmon for a long time and I figured I wanted to give it a try especially that I’m obsessed with Thai curry… so it came out perfect !! My hubby wasn’t a fan of salmon but he devoured it and asked if I could make it again. Thank you for this delicious recipe!
I’m so happy to hear that!! 🙂 That’s awesome your husband liked it too!
Sounds delicious! I will try it.
I don’t know why but your ‘print’ link doesn’t work on my Samsung tablet. I am able to print anything else I see on the internet but not your recipes! ?? I have an ordinary HP printer that I use all the time.
Just an FYI – love your recipes.
Wendy
Ugh that’s so annoying! I have no idea why it’s not working 🙁 There isn’t really any way for me to check since there’s so many different devices out there. It works to print from my HP printer/Macbook laptop, so it could be a setting with your specific device.
Hey Natasha,
Just wanted to confirm that you use 2 tablespoons of curry paste? Seems like a lot compared to what I’m used to.
Also I’m a big fan, have found lots of new family favourites on your page!!
Hi!! That’s right… I actually used a bit more than 2 since they were heaped tablespoons (closer to 2.5). It’s not the powered stuff… it’s found in a jar (Thai Kitchen brand). You can add a bit less if you’re more comfortable or using powdered, but I didn’t find the flavor overpowering or anything. I’m so glad you’ve been enjoying the recipes!
Perfect, thanks for the quick reply! I’m making it tonight, so I’ll let you know how it goes.
It turned out amazing! I upped the veggies a fair bit, double the carrots, and added a diced red pepper, besides that followed the recipe.
Thanks again!
That’s great!! Thanks for reporting back! 🙂
Yes I can concur with Natasha re the curry amounts. I personally found 2 T not quite enough so will add a lot more next time. Don’t be too afraid of it, there’s a lot of volume with the coconut milk and it’s not a super potent curry paste as curry pastes go. The other components were pretty much spot on. Very nice flavour!
I’m so glad you liked it! Yes, it’s definitely easy to adjust to your flavor preferences. 🙂
Natasha, this looks delicious and I can’t wait to try it! Currently, I go weekly to my favorite Thai restaurant and order their Salmon with Panang Curry which to me is unsurpassed! Would you have a Panang Curry recipe too?
Hi Elizabeth! Thank you! Nope, I don’t have that recipe unfortunately. For future reference, just type whatever keywords you’re looking for into any of the search bars on here, and you can instantly check if whatever recipe you’re thinking of is available. 🙂 I hope you like the recipe! Let me know if you make it.