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a white bowl filled with coconut curry braised salmon with limes, rice and cilantro
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4.73 from 11 votes

Coconut Curry Braised Salmon

A creamy, saucy, coconut salmon curry with lots of ginger, garlic and Thai red curry paste!
Prep Time10 minutes
Cook Time20 minutes
Course: dinner
Cuisine: Thai
Servings: 2
Calories: 800kcal

Ingredients

  • 2 tbsp coconut oil
  • 2 cloves garlic grated
  • 1/2 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