If you are craving a dish that feels like a warm hug in a bowl, the Salmon Coconut Curry Recipe is exactly what you need. This vibrant, creamy curry combines tender salmon with the rich sweetness of coconut milk and the aromatic punch of Thai red curry paste, creating a perfect balance of flavors that dance on your palate. It’s a recipe that’s not just delicious but also wonderfully simple, letting the fresh ingredients shine through while bringing a touch of exotic flair to your dinner table.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in building the bold, comforting flavor of this Salmon Coconut Curry Recipe. From the delicate salmon to the fragrant herbs, every element enhances the taste, texture, and color of the dish.
- Fresh salmon (1 pound): The star protein, firm yet tender with a subtle, buttery flavor.
- Salt & pepper (to taste): Essential for seasoning and bringing out the natural flavors of the salmon.
- Olive oil (1 tablespoon): Adds a smooth, slightly fruity base for cooking the fish and vegetables.
- Butter (1 tablespoon): Provides richness and helps achieve a beautifully browned crust on the salmon.
- Onion (1/2 medium, chopped): Adds sweetness and depth to the curry base as it cooks.
- Garlic (2 cloves, minced): Offers a warm, aromatic bite that complements the curry spices perfectly.
- Thai red curry paste (2 heaping tablespoons): The vibrant, spicy heart of the dish that gives the curry its signature kick.
- Fish sauce (1/2 teaspoon, optional but recommended): Enhances umami and brings authenticity to the curry’s flavor.
- Coconut milk (1 can, 13.5 oz full-fat): Creates the creamy, luscious sauce that balances the spice and adds tropical sweetness.
- Brown sugar (1/2 teaspoon): Just a touch to mellow the flavors and add complexity.
- Matchstick cut carrots (1/2 cup): Adds crunch and a pop of bright color.
- Chopped broccolini (1 heaping cup): Offers green freshness and a slightly peppery bite to the curry.
- Lime juice (1 teaspoon): Brightens the dish with a fresh, tangy finish.
- Fresh basil (2 tablespoons, torn or chopped): Adds sweet herbal notes that pair beautifully with coconut and curry flavors.
- Fresh cilantro (2 tablespoons, chopped): Lends a fresh, citrusy finish that completes the dish.
How to Make Salmon Coconut Curry Recipe
Step 1: Prep and Season the Salmon
Start by cutting your fresh salmon into four equal pieces. Patting the salmon dry with a paper towel is a crucial tip here—it helps the fish sear beautifully without steaming. Season both sides generously with salt and pepper to bring out the natural flavors before cooking.
Step 2: Heat the Pan with Oil and Butter
In a skillet over medium-high heat, add your olive oil and butter. Waiting a few minutes for the pan to get properly hot will ensure your salmon gets that lovely, golden sear that locks in moisture and flavor.
Step 3: Cook the Salmon Skin-Side Down
Place the salmon in the pan skin-side down and let it cook undisturbed for about 5 minutes. This allows the skin to crisp up nicely. Flip the pieces carefully and cook for an additional 2 to 3 minutes until the salmon is nearly cooked through. Remember, if it sticks, give it a little more time to release naturally—and don’t push it.
Step 4: Remove the Salmon and Prepare for Curry
Transfer the salmon to a plate. If you aren’t a fan of the crispy skin, now’s the time to slide it off easily. This step frees you up to enjoy just the tender fish when the curry comes together.
Step 5: Prepare the Curry Base
Remove excess oil from the skillet, leaving about a tablespoon behind. Add chopped onions and sauté until they start to lightly brown for about 3 minutes. Stir in minced garlic and Thai red curry paste, cooking everything for another minute until fragrant and vibrant.
Step 6: Build the Coconut Sauce
Add the fish sauce (if using), coconut milk, brown sugar, carrots, and broccolini to the skillet. Let the curry come to a gentle bubble and simmer for about 5 minutes. This cooking time lets the vegetables soften just enough while preserving their delightful crunch.
Step 7: Final Flavor Boost and Combine
Stir in fresh lime juice to brighten the sauce. Return the salmon pieces to the skillet and let everything warm through for a couple more minutes. Taste and season with salt and pepper as needed. Finish by scattering fresh basil and cilantro over the top before serving.
How to Serve Salmon Coconut Curry Recipe
Garnishes
Fresh herbs are key to finishing this dish with a burst of flavor and color. Don’t skimp on the torn basil and chopped cilantro; they add a refreshing herbal lift that perfectly contrasts the creamy curry. For a touch of extra zing, you can also sprinkle a little finely sliced red chili or a wedge of lime on the side.
Side Dishes
This Salmon Coconut Curry Recipe pairs wonderfully with steamed jasmine rice or fluffy basmati to soak up all that luscious sauce. If you want to add more texture, a side of lightly toasted naan or even a crisp cucumber salad can be a refreshing complement.
Creative Ways to Present
Present the curry in a shallow bowl with a mound of rice on the side, garnished generously with herbs and a lime wedge. For a dinner party, serve it in individual wide bowls topped with a few extra fresh basil leaves and a drizzle of coconut milk to create a restaurant-style look. It’s as beautiful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Leftover Salmon Coconut Curry Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, making for an even more satisfying meal the next day. Just be sure to cool it fully before refrigerating.
Freezing
While it’s best enjoyed fresh, you can freeze the curry for up to one month. Store it in a freezer-safe container and thaw overnight in the fridge before reheating. Keep in mind that the texture of the salmon may soften slightly upon freezing and reheating.
Reheating
To reheat, warm the curry gently in a saucepan over low heat, stirring occasionally. Adding a splash of coconut milk or water can help loosen the sauce if it has thickened too much. Avoid microwaving aggressively to keep the salmon tender and prevent the sauce from separating.
FAQs
Can I use frozen salmon for this Salmon Coconut Curry Recipe?
Yes, frozen salmon works just fine—just make sure to thaw it completely and pat it dry before cooking to get that perfect sear and avoid excess moisture in the pan.
Is fish sauce necessary in this recipe?
Fish sauce adds an authentic umami punch, but if you don’t have it or prefer not to use it, you can skip it or substitute with a splash of soy sauce or tamari for a similar depth of flavor.
Can I make this curry spicier?
Absolutely! Feel free to add extra Thai red curry paste or a pinch of red chili flakes according to your heat preference. The lime juice and fresh herbs will help balance out the spice beautifully.
What if I don’t have broccolini?
No worries. You can substitute broccolini with broccoli florets, green beans, or even snap peas. Just adjust the cooking time slightly depending on the vegetable’s tenderness.
Can I prepare this recipe ahead of time?
You can prepare the curry base a day ahead and store it separately. Adding freshly seared salmon right before serving will keep the fish tender and perfectly cooked.
Final Thoughts
This Salmon Coconut Curry Recipe is truly a gem that brings warmth, vibrant flavor, and ease to your weeknight dinners or special occasions. Once you try it, you’ll find it becoming a staple in your recipe collection—comforting, exciting, and always satisfying. Give it a go and watch how quickly it turns into a favorite in your kitchen!
