This Salmon Coconut Curry recipe combines flaky salmon, tender veggies, and a creamy, sweet, spicy Thai-inspired red curry sauce. Quick and easy to make, it’s a one-skillet meal full of incredible flavor that’s perfect for a busy weeknight!

Your New Favorite Dinner!

I love the bold flavors of red curry, ok?! From my red curry dumpling soup to my braised short rib curry recipe, I cannot get enough. On busy days, this salmon coconut curry recipe is what I turn to when I want those warm and comforting flavors in a pinch.

This salmon curry recipe has everything you could possibly want! It even packs in high-quality protein and plenty of fresh veggies. Plus, all the ingredients combine and cook in a single skillet in about 30 minutes! You’re going to LOVE.

— Ashlea

Everything You Need to Know About the Ingredients

Salmon: I use four 6-ounce pieces of salmon for this recipe. Center-cut pieces are best!
Veggies: yellow onion, red bell pepper, and fresh spinach add color, nutrients, and texture.
Garlic and Ginger: these are a MUST! If you are having trouble, the easiest way to peel ginger is with a spoon. Then use a sharp knife to mince it up.
Red Curry Paste: the key to the bold, signature flavor in this Thai-inspired salmon coconut curry! Red curry paste is made with pepper, garlic, lemongrass, galangal (Thai ginger), and makrut lime leaves, along with several spices like coriander, turmeric, black peppercorn, and cumin. You can typically find it in the international section of your local grocery store, or head to your local Asian grocery store to find it. Any brand will work, but my personal favorites are Maesri Thai red curry paste or Mae Ploy red curry paste. These two have the best flavor!
Coconut Milk: this gives the curry sauce a creamy consistency and balances some of the spice. Make sure to use canned, full-fat coconut milk, not boxed varieties.
Fish Sauce and Coconut Aminos: these add a salty, umami flavor to the sauce. You can swap the coconut aminos with soy sauce, if preferred.
Brown Sugar: a little goes a long way to create a well-balanced taste, but you’ll notice if it’s not there!
Lime Juice: the acidity helps balance the flavor of the curry. Freshly squeezed is best!
Thai Basil: I love the flavor that fresh Thai basil gives this dish. I usually can find this at my local Asian grocery store. If you can’t find it, feel free to leave it out.

How to Make Salmon Coconut Curry in a Single Pan

Cook the salmon. Pat the fish dry with a paper towel, and season with salt and pepper. Then, cook on both sides in oil over medium-high heat until golden brown and crisp. Set the salmon aside.
Sauté the veggies. Add the sliced peppers and onions to the same skillet, and sauté until tender.
Combine. Add the garlic, ginger, and red curry paste, stirring to combine. Then, stir in the remaining ingredients except the spinach and basil. Reduce the heat to low, and simmer to thicken the consistency and marry the flavors.
Serve. Stir in the spinach and Thai basil. Then, add teh fish, and allow it to reheat. Enjoy warm topped with fresh herbs and sliced green onion!

My Favorite Tips and Tricks

Use Frozen Ginger & Garlic: this is my top tip to save even more time in the kitchen without sacrificing flavor. You can usually find frozen crushed ginger and garlic cubes in the veggie section of your grocery store, which really helps to cut down on prep time!
Use a Meat Thermometer: This is the easiest way to prevent over- or undercooking the salmon. You’ll know it’s done when it reaches an internal temperature of 145 degrees Fahrenheit.
Mix and Match the Veggies: this coconut salmon curry is pretty forgiving. So, mix and match whatever you have on hand, and use up any scraps in the fridge. Mushrooms or broccoli make great additions.

Serving Suggestions

My favorite way to enjoy this salmon coconut curry is over rice. I’ll often make a batch of my garlic rice or coconut rice and serve it over that.

You can also use cauliflower rice for a low-carb option. Or, pair it with rice noodles instead. Then, be sure to add a generous squeeze of lime juice, more fresh herbs, and green onion before digging in.

How to Store and Reheat

Store: Once cool, transfer leftovers to an airtight container and store them in the fridge for up to 3 to 4 days.

Reheat: Warm leftover curry in the microwave or a skillet over medium heat on the stove. Add a splash of extra coconut milk or broth as needed to thin it out, and it will taste as good as new!

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I hope you give this Salmon Coconut Curry recipe a try! It’s flavorful, nutritious, and easy to make! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

Salmon Coconut Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Ashlea Carver
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: Thai Inspired

Print Recipe

Description

Ingredients

Units Scale

For the Salmon

4 – 6oz pieces of salmon (center cut), skin removed
salt
pepper
1–2 tablespoons olive oil, for cooking

For the Red Curry Sauce

1 small yellow onion, thinly sliced
1 red bell pepper, thinly sliced
4 cloves garlic, minced
2 teaspoons ginger, grated
2–3 tablespoons red curry paste
1 – 15oz can coconut milk
1 teaspoon fish sauce
2 tablespoons coconut aminos
2 teaspoons brown sugar
1/4 cup fresh lime juice
2 cups baby spinach
1/4 cup Thai basil leaves, plus more chopped for garnish
cilantro, for garnish
sliced green onion, for garnish
jasmine rice, for serving

Instructions

Cook the Salmon: Pat the salmon dry with a paper towel and then season liberally with salt and pepper.
Heat a large pan over medium-high heat. Once hot, add the olive oil.
Add the salmon to the pan and cook for 4-5 minutes per side until golden brown, crisp, and the internal temperature reaches 145 degrees. You’ll know the salmon is ready to flip when it can easily be removed from the pan without sticking.
Remove the salmon from the pan and set aside.
Make the red curry sauce: Next, add the sliced peppers and onions to the skillet and sauté for 3-4 minutes until they start to become tender.
Next, add the garlic, ginger, and red curry paste to the skillet and stir to combine.
Then, add the coconut milk, brown sugar, lime juice, coconut aminos, and fish sauce to the skillet and stir until well combined.
Turn the heat to low and let the sauce simmer for around 5 minutes.
Lastly, stir in the spinach and Thai basil and then add the fish back to the curry sauce to reheat for a few minutes.
Serve the salmon curry over rice with more fresh herbs and sliced green onion. Enjoy!