Coconut Curry Braised Salmon

This quick and easy coconut curry braised salmon comes together in less than 30 minutes! Serve over brown rice with cilantro, lime, and sliced chilis!

Coconut curry braised salmon is the perfect recipe for nights when you want a meal that’s big on flavor with minimal effort. The salmon cooks quickly, in about ten minutes and is infused with the flavors and spices of the curry sauce. Serve it with brown or white rice, quinoa or even toasted coconut lime rice!

A note about Curry Paste:

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.

If you love this recipe you will also love Coconut Braised Chicken with Harissa

Coconut Curry Braised Salmon Step by Step→

As you can see I used a red curry paste for this recipe but green or yellow works too!

Full fat coconut milk only, I never use the “light” stuff.

This recipe comes together in less than 30 minutes from start to finish making it a perfect weeknight dinner!

Check out more delicious recipes:

• Green Curry Chicken Thighs with Fresh Mango
• Toasted Coconut Lime Rice
• Tandoori Salmon with Cucumber Raita
• Oven Roasted BBQ Salmon
• Toasted Coconut Chocolate Chip Blondies

Coconut Curry Braised Salmon

4 from 3 votes

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 2

Author: Leigh Hyatt Anderson

Ingredients

• ▢ 2 6oz filets of salmon skin removed
• ▢ 2 tbsp coconut oil
• ▢ 2 cloves garlic, finely chopped
• ▢ 1 medium shallot, finely chopped
• ▢ 1 tsp ginger, finely chopped
• ▢ 1 tsp 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
• ▢ 1-2 tbsp fish sauce
• ▢ brown rice, cilantro + extra limes for serving

Instructions

• In a medium sauté pan warm the coconut oil over medium/low heat. Gently sauté the shallot, garlic, ginger, chilis (optional) and curry paste. After 2-3 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 about ten minutes until the salmon is cooked through.
• Turn off the heat, season the sauce with the lime juice and fish sauce. Serve the salmon and sauce over rice with fresh cilantro, lime wedges, and extra sliced chilis.

Notes

Curry Paste:

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.

Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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