Salmon Coconut Curry Recipe

If you’re looking for a cozy, flavor-packed dinner that’s both comforting and a little exotic, this Salmon Coconut Curry Recipe is going to become your new favorite. It’s one of those dishes I absolutely love because it’s quick to throw together yet full of rich, vibrant flavors that feel like a mini escape to tropical shores. Trust me, once you try this curry, you’ll find yourself craving it on repeat—and I can’t wait to share all my tips to help you nail it perfectly.

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Ingredients You’ll Need

Each ingredient in this Salmon Coconut Curry Recipe plays a key role—from the richness of the coconut milk to the fresh brightness of the herbs. When shopping, I like to pick the freshest salmon I can find and some vibrant broccolini or a similar green vegetable to keep it colorful and nutritious.

• Fresh salmon: I recommend skin-on for extra flavor and crispiness when searing, but you can always take the skin off if you prefer.
• Salt & pepper: Simple seasonings that highlight the natural flavor of the salmon.
• Olive oil and butter: The combo gives the salmon a beautiful sear with rich depth—don’t skip the butter, it’s a game-changer here.
• Onion: Adds sweetness and a savory base to the curry sauce.
• Garlic: Brings aromatic warmth up a notch.
• Thai red curry paste: This is the heart of the curry—grab a good-quality paste with a balance of heat and flavor.
• Fish sauce (optional): Such a clever ingredient to add umami depth—I always use a splash, but feel free to skip if you prefer.
• Full-fat coconut milk: Creamy and rich, it softens the spice and makes the curry luxuriously smooth.
• Brown sugar: Just a touch to balance the savory and spicy notes.
• Carrots (matchstick cut): They add a bit of sweetness and crunch—you can swap in other crunchy veggies if you like.
• Broccolini: Tender yet crisp greens that soak up the curry beautifully—if you can’t find broccolini, baby broccoli or even asparagus work well.
• Lime juice: I always add fresh lime juice last for that zesty brightness that lifts all the flavors.
• Fresh basil and cilantro: These herbs finish the dish with fresh, fragrant notes—you’ll want these on hand!

Variations

I love how adaptable this Salmon Coconut Curry Recipe is. Over time, I’ve tweaked it depending on what veggies are seasonal or what I’m craving, so feel free to experiment and make it your own!

• Spicy kick: I sometimes add fresh sliced chilies or extra red curry paste if I’m in the mood for more heat—my family goes crazy for it when I do!
• Vegan version: Swap the salmon for tofu or chickpeas, and replace butter with coconut oil for a plant-based-friendly curry that’s just as tasty.
• Veggie swaps: Try green beans, snap peas, or bell peppers instead of or in addition to the broccolini and carrots—it keeps things fresh and seasonal.
• Milder version: If you’re serving this to kids or anyone sensitive to spice, reduce the curry paste amount and omit the fish sauce for a gentler flavor.

How to Make Salmon Coconut Curry Recipe

Step 1: Prep and Season Your Salmon

Start by cutting your fresh salmon into four equal pieces—this helps everything cook evenly. Pat each piece dry with a paper towel; trust me, this makes a huge difference in getting a nice sear. Season both sides generously with salt and pepper. This step is simple but essential to bring out the best flavor and texture in your fish.

Step 2: Sear the Salmon to Perfection

Heat a skillet over medium-high heat and add olive oil and butter. Give the pan a few minutes to get hot—this helps the salmon skin crisp up beautifully. Place the salmon skin-side down and don’t fuss with it; let it cook undisturbed for about 5 minutes. If it feels stuck, that’s actually a good sign—just wait a little longer for it to release naturally before flipping. Cook the other side for 2-3 minutes until almost done, then transfer the salmon to a plate. Pro tip: If you’re not a fan of salmon skin, it peels off easily once it’s cooked.

Step 3: Build the Flavor Base

Remove excess oil from the pan, leaving about a tablespoon behind. Toss in the chopped onion and sauté for around 3 minutes until it’s just starting to brown—this sweetness is the foundation. Add minced garlic and Thai red curry paste and cook for another minute until fragrant. The aroma that fills your kitchen here is one of my favorite parts of the whole process.

Step 4: Simmer the Coconut Curry Sauce

Pour in the fish sauce (if using), coconut milk, brown sugar, carrots, and broccolini. Let everything bubble gently for about 5 minutes. You want the vegetables tender-crisp—not mushy—so keep an eye on them and adjust cooking time to your preference. Stir occasionally to prevent sticking and help the flavors meld.

Step 5: Finish and Serve

Stir in fresh lime juice, then nestle the salmon pieces back into the curry sauce. Let the salmon warm through gently for 2-3 minutes. Taste and adjust salt and pepper as needed. Sprinkle torn basil and chopped cilantro over the top just before serving for a fresh herbal burst. And that’s it—your Salmon Coconut Curry Recipe is ready to enjoy!

How to Serve Salmon Coconut Curry Recipe

Garnishes

For garnish, I like to sprinkle fresh chopped cilantro and basil leaves—it adds vibrant color and fresh, fragrant flavor that balances the creamy curry beautifully. A few lime wedges on the side are also perfect for guests who want an extra pop of citrus.

Side Dishes

This curry pairs wonderfully with steamed jasmine rice or even fragrant basmati—the rice soaks up all that delicious sauce. For a lower-carb option, cauliflower rice is great, too. Sometimes, I serve it with a simple cucumber salad to add crunch and cooling contrast.

Creative Ways to Present

For special occasions, I like to serve the curry directly in pretty coconut bowls or small terracotta pots for a fun tropical vibe. Garnishing with edible flowers—like nasturtiums or pansies—gives it a beautiful, festive touch that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, where they keep well for up to 3 days. The flavors actually deepen overnight, so if anything, it tastes even better the next day.

Freezing

Freezing is possible but I recommend removing the salmon pieces before freezing the curry sauce separately. Cooked salmon’s texture can change when frozen, so it’s best to add freshly cooked salmon to thawed curry when reheating for best results.

Reheating

Reheat gently over low heat on the stovetop, stirring occasionally. If the curry is too thick, add a splash of water or coconut milk to loosen it up. Avoid microwaving if possible—it can make the salmon tough.

FAQs

Final Thoughts

This Salmon Coconut Curry Recipe has become one of my go-to meals for busy nights because it’s so satisfying and packed with flavor without a lot of fuss. I love how the creamy sauce pairs with flaky salmon and crisp veggies—and the fresh herbs at the end just bring it all to life. Give it a try, and I promise it’ll be one of those dishes you want to keep making for yourself, family, or friends. Cooking this feels like a little celebration each time, and I hope you feel the same joy when making and sharing it.

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