Salmon Coconut Curry (Thai Inspired) Recipe

This fish dinner features succulent pan-seared salmon enveloped in a vibrant Thai red curry coconut milk sauce. A perfect union of sweet, tangy, and spicy notes elevates the dish. It is ideal for lovers of Salmon Curry Recipes Coconut Milk and Salmon Recipes Pan Seared delights, offering a culinary experience.

I recently tried out a Salmon Coconut Curry recipe and I was really impressed by the robust Thai flavors it packed. I started with four salmon fillets seasoned with salt and black pepper and pan seared them in vegetable oil until the skin got crispy.

Then I added a thinly sliced onion, minced garlic and ginger into the mix along with a couple of tablespoons of Thai red curry paste. The dish really comes alive once I pour in a full-fat coconut milk, add a dash of fish sauce, a bit of brown sugar and finish it off with the juice of one lime.

I tossed in some thinly sliced red bell pepper for extra color and crunch. I later garnished it with a handful of fresh basil for that extra hit of flavor.

The sauce is creamy and pairs perfect with cooked rice making it the perfect meal for a hearty and healthy fish dinner.

Why I Like this Recipe

I like this recipe because it’s super packed with bold flavors that really make my taste buds dance, and the mix of coconut milk, red curry paste, and lime juice gives it a tangy-sweet kick that’s just amazing. Also I love how the salmon comes out with a crispy skin which adds a satisfying crunch against the creamy sauce, making every bite super interesting. Another thing i dig is that it’s pretty easy to whip up on a busy night, even though it feels fancy enough to impress friends. Finally, when I serve it over rice with a sprinkle of fresh basil or cilantro, it just feels like a cozy home-cooked meal that fills me up and makes me smile.

Ingredients

• Salmon fillets are rich in protein and omega-3 fats, making them super healthy.
• Thai red curry paste injects spicy, aromatic flavors from herbs and spices.
• Coconut milk adds creaminess and a touch of natural sweetness while creating a silky sauce.
• Fish sauce brings an intense umami flavor and salty kick that balances the curry.
• Lime juice cuts through the richness with a tangy, bright acidic zest.
• Fresh basil or cilantro offers herbal freshness and a burst of green flavor.
• Red bell pepper adds crunch, vitamin C and mild sweetness to enliven every bite.

Ingredient Quantities

• 4 salmon fillets (about 6 oz each), with skin on
• Salt and black pepper, to taste
• 2 tbsp vegetable oil
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp minced ginger
• 2 tbsp Thai red curry paste
• 1 (14 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• Juice of 1 lime
• 1 red bell pepper, thinly sliced
• A handful of fresh basil or cilantro leaves (optional)
• Cooked rice, for serving

How to Make this

1. First, season the salmon fillets with salt and black pepper on both sides.

2. In a large pan, heat the vegetable oil over medium-high heat. Once it’s hot, put the salmon fillets in the pan with the skin side down and cook for about 4 minutes until the skin turns crispy. Flip the salmon and cook for another 2-3 minutes until done. Then remove them from the pan and set aside.

3. In the same pan, add the thinly sliced onion and cook until they become soft, scraping up any brown bits from the salmon if needed.

4. Add in the minced garlic and ginger along with the Thai red curry paste. Stir them around for about 1 minute so they release their flavors.

5. Pour in the full-fat coconut milk, then stir in the fish sauce, brown sugar, and the lime juice. Mix it well and let it come to a gentle simmer.

6. Toss in the thinly sliced red bell pepper and let it simmer for another few minutes to soften slightly.

7. Carefully return the salmon fillets back to the pan, spooning some of the curry sauce over them. Let everything simmer together for another 3-4 minutes so the flavors get absorbed and the salmon heats through.

8. Taste the sauce and adjust any seasonings if needed.

9. When ready, serve your delicious salmon coconut curry over a bed of rice and add fresh basil or cilantro leaves on top if you like. Enjoy!

Equipment Needed

1. Large frying pan
2. Spatula for flipping the salmon
3. Chef’s knife for slicing the onions, bell pepper, garlic, and ginger
4. Cutting board
5. Measuring spoons
6. Can opener for the coconut milk
7. Pot or rice cooker for cooking rice
8. Mixing spoon for stirring the sauce

FAQ

Salmon Coconut Curry (Thai Inspired) Recipe Substitutions and Variations

• If you cant find Thai red curry paste, you can mix a bit of chili powder with some turmeric and a pinch of cumin as a quick fix.
• If full-fat coconut milk is too heavy or you dont have it, a light coconut milk or even a mix of coconut cream diluted with water works fine.
• Don’t have fish sauce? You can swap it with a bit of soy sauce or a splash of Worcestershire sauce for a similar umami hit.
• If red bell pepper isn’t available, you can use yellow or orange bell pepper since they give a comparable sweetness and crunch.
• Missing fresh basil or cilantro? A few mint leaves or even a tiny bit of dried basil can add a similar aromatic flavor.

Pro Tips

1. Make sure you pat your salmon fillets really dry before seasoning so that the skin turns extra crispy and doesn’t stick in the pan.
2. Give the pan enough time to heat up well before adding the salmon. This helps get that nice sear, and it avoids the fish from sticking or steaming instead of frying.
3. When you add the coconut milk and curry paste, let the sauce simmer slow so it doesn’t split or become too thick. It’s an easy mistake to over cook it and ruin the flavor.
4. Try to avoid overcrowding the pan once you add the salmon back into the sauce. If there are too many pieces at once, they might not heat evenly and you lose that great texture.