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Two Bowls of Coconut Curry Braised Salmon
Print Recipe
4 from 3 votes

Coconut Curry Braised Salmon

Prep Time5 mins
Cook Time15 mins
Course: dinner
Cuisine: Thai
Servings: 2


  • 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


  • 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.


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.