Thai Coconut Salmon Curry
Simple coconut curry salmon cooked in a Thai coconut milk curry sauce, perfect for a quick, comforting dinner at home.
Ingredients
- 1 pound salmon fillets (4 fillets with skin, fresh or frozen)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ large onion (chopped)
- 2 teaspoons Garlic (minced)
- 2 teaspoons fresh ginger (minced or grated)
- 2 tablespoons Thai red curry paste
- 1 teaspoon fish sauce
- 1 tablespoon soy sauce (low sodium recommended)
- 13.5 oz unsweetened coconut milk (1 can)
- ½ teaspoon brown sugar (add more if desired)
- 3 cups fresh spinach (or more)
- 2 tablespoons fresh basil (regular or Thai)
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon lime juice (plus extra lime wedges for serving)
- Salt and black pepper to taste
Instructions
- Season the salmon: Pat salmon fillets dry, then season generously with salt and black pepper.
- Cook the salmon: Heat butter and olive oil in a large skillet over medium-high heat. Add salmon, skin-side down, and cook for about 3 minutes. Flip and cook for another 3–5 minutes until salmon is cooked through. Remove from pan and set aside. Tip: Salmon skin can be removed after cooking if desired.
- Make the curry base: In the same skillet, remove excess oil if needed. Add chopped onion and sauté for 3 minutes until softened. Stir in garlic and ginger, cooking for 1 more minute until fragrant.
- Add sauces and coconut milk: Stir in red curry paste, fish sauce, soy sauce, brown sugar, and coconut milk. Bring to a gentle simmer over medium heat and let it cook until slightly thickened, about 5–7 minutes.
- Add greens and herbs: Stir in spinach, basil, cilantro, and lime juice. Taste the sauce and adjust seasoning with more salt, pepper, or lime if needed.
- Combine and serve: Return the salmon to the skillet, spoon the curry sauce over it, and serve immediately with rice or your favorite side.
Notes
- The sauce is flavorful enough to serve as a topping for rice.
- Salmon can be cut into chunks and cooked slightly less for a tender, juicy bite.
- Leftover curry can be stored in the fridge for up to 2 days. Reheat gently to avoid overcooking the salmon.
- Adjust sweetness by tasting the sauce before adding more sugar—it balances the heat from the curry without making it too sweet.
Nutrition
Calories: 3347kcalCarbohydrates: 79gProtein: 54gFat: 335gSaturated Fat: 288gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 70mgSodium: 624mgPotassium: 4165mgFiber: 30gSugar: 47gVitamin A: 1382IUVitamin C: 41mgCalcium: 252mgIron: 23mg
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