Coconut Curry Salmon: Easy Thai Inspired Recipe

It can be easy to recreate delicious Thai flavors at home. This coconut curry salmon recipe does jus that. The creamy coconut curry sauce along with the delicious salmon filets makes it the perfect dinner. Ready in 30 minutes, it will quickly become one of your favorite meals.

I love salmon. Red curry salmon, Zaatar Salmon, you name it. Salmon makes for a delicious meal. This coconut curry salmon recipe is made with simple ingredients and all you really need is a large skillet. This is a great recipe that is ready in under 30 minutes and is a fantastic choice for weeknight dinners. 

A note on coconut milk vs coconut cream

while full fat coconut milk is rich and creamy and used in a variety of culinary applications, coconut cream is even thicker and richer, primarily used to add intense creaminess and coconut flavor to desserts and indulgent savory dishes. The choice between the two depends on your recipe's requirements and the desired level of richness and creaminess.

tips, tricks, and substitutions 

Thai-inspired coconut curry salmon is delicious. If you want the best result then always follow the recipe card.

If you want to brighten up the flavor you can always add some lime zest. 

If you don't have white sugar then you can use brown sugar. 

Be sure to flavor and taste your food as you go. Salt and black pepper are foundational in cooking for a reason! 

A brief note on curry paste:

The history of curry paste in Thai food is deeply intertwined with the culinary and cultural development of Thailand. Thai cuisine is known for its intricate balance of flavors, vibrant colors, and aromatic herbs and spices. Curry pastes are essential components of many Thai dishes, providing the foundation for the rich and complex flavors that Thai food is famous for.

While the exact origins of curry paste in Thai cuisine might not be definitively documented, it’s believed that curry paste recipes were influenced by a combination of local ingredients and influences from neighboring countries, as well as historical trade routes and migration patterns.

What ingredients do you need?

Fish sauce: a staple in Thai cooking. Fish sauce is a very unique taste and can add a ton to a dish. We don’t use soy sauce in this recipe, only fish sauce.
Lime juice: lime juice adds a great acidity to the dish.
Red Bell Pepper: I like to use a roasted red pepper but you can use a regular bell pepper
Thai Red Curry Paste: This adds so much flavor and really is the essence of the dish. It also gives our sauce its color. In Thai cooking, you use curry paste and no so much curry powder as you would in Indian cooking. I use a store-bought curry paste.
Salmon fillets: This is our protein for this dish. I use sockeye salmon but you can use wild salmon, fresh salmon, or frozen (be sure to thaw is overnight in the fridge first if you plan to use frozen)
Fresh Cilantro: This is a garnish you will use at the end of the dish
Sugar: To add a bit of sweetness to the dish
Chili Pepper: To add some spice
Chili Powder: For flavor in our dish
Garlic: Everything tastes better with garlic. If you do not have fresh garlic, then you can use garlic powder. 
Ginger: I use ginger powder in this recipe as I never have enough of an excuse to use enough fresh ginger to warrant having it in my fridge but we use it to help bring out the flavor in the dish.
Coconut Cream: Coconut cream is the liquid in our dish, the base of our sauce. Coconut cream allows the dish to be dairy free but does not compromise on creaminess. Coconut milk is great but it does not have the same level of creaminess that coconut cream can afford.
Small Onion: You can also use small shallots but a small onion works just fine in this recipe
Salt and Pepper: To taste
Oil: I like using a clear oil like canola or vegetable but you can use olive oil.
Spinach: I like to have spinach in the curry to have some leafy greens!

Another optional topping is Thai basil (or fresh basil aka regular basil)

How do you make coconut curry salmon?

Make sure your: salmon filets aren’t too wet. Press paper towel onto them to remove the moisture. You do not want too much water releasing while you are cooking them. 
Fill your baking dish with oil: place it on a medium heat. Take the salmon filets and place with the skin side up – this means place the non-skin side face down in the pan. Cook the salmon fillets for 2 minutes and then remove from the pan and set aside.
Put oil into the pan: and add your chopped onions along with the ginger. You want these to caramelize and brown. If you find that the onions are sticking to the bottom of your pan, you can add a bit of water to deglaze your pan. Cook these for about 7 minutes on a medium heat.
Once the onions are cooked: add the sugar and minced garlic to the pan and allow it to cook for one minute. Add the red Thai curry paste and let it cook for one minute.
Proceed to then add: the chili spice, fish sauce, and your coconut cream. You want to make a creamy curry sauce, therefore coconut cream is your best option (not full-fat coconut milk). Use the entire can and break it down with a wooden spoon.
Add the juice: from half of a lime and some lime slices into the sauce. Then place the salmon filets into the pan and cook for 10-15 minutes on a medium heat. The internal temperature of salmon when cooked is 145°F. Check the salmon steaks while you are cooking them (you can check every 2-3 minutes) to make sure that they reach the desired internal temperature.
Remove from the stove: top with green onion, fresh cilantro, and serve immediately. You can serve this over rice, mashed potatoes, or with some sort of flat bread.

How do you store this coconut curry salmon?

In an airtight container in the fridge for 2-3 days. When you heat it up the next day, some of the oil may separate from the sauce, but, that is fine. Just warm it up in the microwave and serve over whatever you'd like!

What can you serve with this coconut curry salmon?

I love to serve it with mashed potatoes but of course it goes well with white rice or a jasmine rice 

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Laura 

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