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    Category Home » Fish and Seafood » Coconut Curry Braised Salmon

    Coconut Curry Braised Salmon

    Published: Oct 31, 2019 · Modified: Oct 12, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Two Bowls of Coconut Curry Braised Salmon
    Two Bowls of Coconut Curry Braised Salmon
    Two Bowls of Coconut Curry Braised Salmon

    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!

    a white bowl filled with coconut curry braised salmon with limes, rice and cilantro

    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 ingredients portioned and labeled, raw salmon, ginger, onion, garlic, limes fish sauce and curry powder

    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!

    a series of step by step photos of curry being made in stainless steel pan

    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.

    two bowls of coconut curry braised salmon with white rice, cilantro, jalapeños 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

    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.

    Can I use other types of fish for this recipe?

    Absolutely! You can use any firm, white fish or even shrimp!

    Check out More Recipes You’ll Love:

    • Creamy Coconut Thai Green Chicken Curry
    • Butternut Squash Coconut Curry
    • Tandoori Salmon with Cucumber Raita
    • Oven Roasted BBQ Salmon
    • Sheet Pan Miso-Honey Salmon
    • Honey-Harissa Salmon with Walnut Salsa Verde and Turmeric Couscous

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a white bowl filled with coconut curry braised salmon with limes, rice and cilantro

    Coconut Curry Braised Salmon

    A creamy, saucy, coconut salmon curry with lots of ginger, garlic and Thai red curry paste!
    4.67 from 9 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 2
    Calories: 800kcal
    Author: Leigh Anderson

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

     
    Ingredient Notes:
    • 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
     
    FAQs:
    • 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.
     
    Storing Leftovers and Reheating:
    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.

    Nutrition

    Calories: 800kcal | Carbohydrates: 15g | Protein: 40g | Fat: 68g | Saturated Fat: 51g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 1517mg | Potassium: 1430mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3655IU | Vitamin C: 13mg | Calcium: 122mg | Iron: 9mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    Reader Interactions

    Comments

    1. Kristina

      December 24, 2021 at 9:30 am

      5 stars
      This is one of the best recipes I’ve come across! Absolutely delightful

      Reply

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    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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