There’s something deeply comforting about a curry simmering gently on the stove, filling your kitchen with fragrant hints of coconut and spice. This Salmon Coconut Curry is my go-to when I want a meal that feels both indulgent and wholesome.
I remember the first time I made it — the way the creamy sauce wrapped around the flaky salmon fillets, enriched with fresh ginger, lime leaves, and a touch of heat from red chili. It quickly became a family favorite, especially on cozy evenings when we crave something warm and vibrant.
Why You’ll Love It:
– Tender salmon fillets cooked gently in a silky Thai coconut curry sauce
– Perfect balance of creamy, spicy, and tangy flavors from coconut milk, red curry paste, and fresh lime juice
– Beautifully plated with bright basil and chili garnish that’s as inviting to the eyes as it is to the palate
– A simple simmering method that delivers restaurant-quality taste without fuss
Ready in about 30 minutes, this recipe fits perfectly into busy weeknights or relaxed weekend dinners. It’s comforting yet fresh, and the sauce is so luscious you’ll want every last drop.
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Salmon Coconut Curry
- Total Time: 30 minutes
- Yield: 2
Description
Tender salmon fillets simmered in a creamy Thai coconut curry sauce, garnished with fresh basil and sliced red chili for a vibrant, comforting dish.
Ingredients
Salmon fillets (skin on, 150g each)
Coconut milk (400ml)
Red Thai curry paste (2 tablespoons)
Fish sauce (1 tablespoon)
Brown sugar (1 teaspoon)
Lime leaves (3, torn)
Fresh ginger (1 tablespoon, minced)
Garlic (2 cloves, minced)
Red chili (1, sliced)
Basil leaves (handful, fresh)
Vegetable oil (1 tablespoon)
Fresh lime juice (1 tablespoon)
Salt (to taste)
Instructions
Heat vegetable oil in a saucepan over medium heat.
Add minced garlic, ginger, and red Thai curry paste; sauté until fragrant, about 2 minutes.
Pour in coconut milk, stirring to combine.
Add fish sauce, brown sugar, torn lime leaves, and salt to taste; bring sauce to a gentle simmer.
Add salmon fillets skin side down to the simmering sauce.
Cover and simmer gently for 10-12 minutes, or until salmon is cooked through and flakes easily.
Remove from heat and stir in fresh lime juice.
Serve salmon fillets centrally in shallow bowls with sauce poured around.
Garnish with fresh basil leaves and sliced red chili on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
FAQ
Q: Can I prepare this curry ahead of time?
A: Yes! You can make the curry a few hours in advance and gently reheat it on the stove. Just add a splash of coconut milk if the sauce thickens too much.
Q: How should I store leftovers?
A: Keep any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to preserve the creamy texture and tender salmon.
Don’t forget to save or print this recipe—it’s one you’ll want on hand whenever you need a cozy, flavorful meal.