Salmon Coconut Curry (Thai Inspired) Recipe

I love creating dishes that blend bold flavors and fresh ingredients. This easy salmon recipes approach transforms a simple fillet into an exciting dish with Thai red curry, garlic, and ginger, all enveloped in a luscious coconut milk sauce. Each bite offers a surprising, vibrant mix of spice and texture that truly captivates me.

I recently came across a twist on my usual fish curry recipe that totally blew my mind. I decided to try a Salmon Coconut Curry that brings a hint of Thai inspiration to the table.

At first I pan seared four salmon fillets (about 6 oz each) with a splash of salt and pepper, then quickly set them aside while I sautéed a thinly sliced small onion in some coconut oil. I mixed in minced garlic and freshly grated ginger, letting their aromas fill my kitchen.

Next, I stirred in Thai red curry paste before pouring in a 14 oz can of full-fat coconut milk, along with a dash of fish sauce and a pinch of palm sugar. Adding fresh red bell pepper strips and a squeeze of lime juice made everything pop.

It reminded me a bit of that perfect coconut milk salmon curry recipe I read about somewhere, and I just had to share it with ya!

Why I Like this Recipe

I love this recipe because it just blows my mind with its flavors. The way the Thai red curry paste mixes with the creamy coconut milk makes every bite exciting and kinda exotic.

I dig how the salmon gets a perfectly seared outside while staying tender on the inside. It makes the dish feel fancy even though it’s super easy to whip up.

I also really appreciate how quick the whole process is. I don’t have to stand over the stove forever and still end up with something that tastes out of this world.

Lastly, the hints of fresh ginger, garlic, and lime really bring the dish together. They give it that extra kick that makes it both refreshing and comforting at the same time.

Ingredients

Check out these key ingredients in our Thai inspired salmon coconut curry.

Each component adds its own twist in taste and nutrition.

• Salmon is rich in lean protein and omega-3 fats for healthy hearts.
• Coconut milk gives a creamy texture and subtle sweetness to balance spice.
• Thai red curry paste adds bold, spicy flavor and layers of heat.
• Lime juice provide a tangy zest that brightens the rich curry.
• Red bell pepper adds crunch, vitamins and vibrant color to the dish.
• Garlic and ginger boost flavor with their aromatic, healthy, and zesty punch.

Ingredient Quantities

• 4 salmon fillets (around 6 oz each)
• Salt and pepper to taste
• 1 tablespoon coconut oil
• 1 small onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 1 can (14 oz) full-fat coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar (or brown sugar)
• 1 red bell pepper, sliced into thin strips
• Juice of 1 lime
• A few sprigs of fresh basil or cilantro for garnish

How to Make this

1. Season your salmon fillets with salt and pepper on both sides.

2. Heat the coconut oil in a large skillet over medium heat and then add the salmon fillets. Cook them for about 3-4 minutes per side until they are nicely seared and almost cooked through, then remove them from the pan.

3. In the same pan, add the thinly sliced onion and cook until they start to get soft.

4. Toss in the minced garlic and grated ginger and stir for about a minute until they become fragrant.

5. Stir in the Thai red curry paste and let it cook with the onions and spices for another minute to bring out all the awesome flavors.

6. Pour in the full-fat coconut milk along with the fish sauce and palm sugar, stir well and let it simmer for a couple of minutes so that the sauce starts to thicken a bit.

7. Add the red bell pepper strips into the sauce and cook for another 2 minutes until the bell pepper just softens.

8. Place the salmon back in the skillet carefully into the sauce so they get nicely coated.

9. Squeeze the lime juice over everything and stir gently to combine.

10. Garnish with a few sprigs of fresh basil or cilantro then serve with rice while it’s nice and warm.

Equipment Needed

1. Use a large skillet for cooking the salmon and simmering the sauce.
2. Grab a spatula or tongs to flip and remove the salmon.
3. Have a chef’s knife to slice the onion, bell pepper and to mince garlic and grate ginger.
4. Use a cutting board for all your prep work.
5. Measure ingredients using measuring spoons.
6. Open the coconut milk can with a can opener.
7. Squeeze the lime using a citrus juicer or simply squeeze it by hand over a bowl.
8. Stir the sauce with a mixing spoon while it simmers.

FAQ

Salmon Coconut Curry (Thai Inspired) Recipe Substitutions and Variations

• Instead of coconut oil, you can use vegetable or canola oil. It might not give you that tropical taste, but it’ll work fine.
• If you ain’t got Thai red curry paste, you can mix up some chili paste with a bit of garlic powder and grated ginger to mimic the flavor.
• Don’t have full-fat coconut milk? Try blending cashew milk with a little coconut extract. It won’t be the same but it’s a decent substitute.
• For fish sauce, you can use soy sauce with a splash of vinegar. It won’t give that salty-sour kick quite right but it does the job.

Pro Tips

1. Make sure your pan is really hot before puttin in the salmon so you get that nice sear; if it isn’t hot enough the fish can stick to the pan and not cook evenly.

2. Watch the garlic and ginger real close. They cook fast and if you let them get too dark the sauce might taste bitter instead of getting that good, punchy flavor.

3. To amp up the heat a bit, throw in a little pinch of red chili flakes when you add the curry paste. It’s a small tweak that brings more depth without overrulin the other flavors.

4. Let the sauce bubble a bit before you put the fish back in. That extra minute helps the flavors mix together better so every bite is extra tasty.