A creamy, saucy, slightly-spicy coconut salmon curry with lots of ginger, garlic and Thai red curry paste! Best part…this simple recipe will have dinner on the table in less than 30 minutes and the leftovers are just as delicious the next day!
Coconut curry braised salmon is the perfect recipe for nights when you want a meal that’s big on flavor and low on effort. The salmon cooks quickly, in about ten minutes and is infused with the flavors and spices of the Thai-inspired curry sauce. Serve it with brown or white rice, quinoa or even Toasted Coconut Lime Rice!
If you love this recipe you will also love Coconut Braised Chicken with Harissa.
Ingredients You’ll Need
All you need to make this recipe is a few simple ingredients, most of which you probably already have in your pantry…yes you should have fish sauce, curry paste and coconut milk on hand at all times!
Here’s what you’ll need: skin-off salmon filets, fresh ginger, garlic, onion, jalapeño or serrano chili (optional) red curry paste, curry powder, coconut milk, fish sauce, lime juice and cilantro.
Recipe Step by Step:
Step 1. Sauté the Aromatics
Whenever you’re cooking with curry paste it’s important cook it in a little bit of fat to unlock the full flavor potential of the ingredients. This technique is called “blooming”. In this recipe we are going to sauté the curry powder and paste in coconut oil along with the garlic, ginger and onion. Hello flavor!
Step 2. Simmer the Salmon
The next step is to add in the coconut milk and the salmon then pop on a lid and simmer for 10-15 minutes.
Step 3. Season and Serve
Did you notice there’s no salt in this recipe? That’s because this curry gets all the salt it needs from fish sauce! Finish the curry with a few glugs of fish sauce and the juice from one lime. Serve over rice with fresh cilantro and lime wedges.
This recipe comes together in less than 30 minutes from start to finish making it a perfect weeknight dinner!
FAQs and Expert Tips
I used Thai Kitchen brand curry paste for this recipe. It’s readily available in most grocery stores. Another brand I like is Mae Ploy. That being said whatever brand you use to make sure to check the ingredients and spice levels. Some brands are spicier or saltier than others. Taste as you go and adjust the seasonings as necessary.
Absolutely! You can use any firm, white fish or even shrimp!
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Coconut Curry Braised Salmon
- 2 tbsp coconut oil
- 2 cloves garlic grated
- ½ small onion finely chopped
- 1" piece ginger peeled and finely chopped
- 1 tbsp chopped jalapeno or serrano chili optional
- 3 tbsp red curry paste I use the brand Thai Kitchen
- 1 tbsp curry powder
- 1 can coconut milk
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 6oz filets of salmon skin removed
- rice, cilantro and lime wedges for serving optional
- In a large sauté pan warm the coconut oil over medium/low heat. Gently sauté the onion, garlic, ginger, curry paste and powder. After about 5 minutes, when the mixture is fragrant whisk in the coconut milk.
- Bring the sauce to a simmer, add in the salmon. Cover the pan and simmer on low for 10-15 minutes until the salmon is cooked through.
- Turn off the heat, season the sauce with the chopped jalapeño, lime juice and fish sauce. Serve the salmon and sauce over rice with fresh cilantro, lime wedges, and extra sliced chilis.
- Coconut Oil: any neutral oil will work as a substitute
- Red Curry Paste: You could also use green or yellow curry paste.
- Salmon: almost any fish would be fine here or even shrimp, clams or mussels!
- Coconut Milk: 50/50 chicken stock to cream
- What type of curry paste should I use? I used Thai Kitchen brand curry paste for this recipe. It’s readily available in most grocery stores. Another brand I like is Mae Ploy. That being said whatever brand you use to make sure to check the ingredients and spice levels. Some brands are spicier or saltier than others. Taste as you go and adjust the seasonings as necessary.
Leftovers will stay fresh in the refrigerator for up to three days. Reheat in a pot on the stove over low heat or in the microwave.