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Delicious salmon coconut curry in a bowl with garnishes and a side of rice.
Alyssa

Salmon Coconut Curry

This easy Thai-inspired salmon coconut curry has tender pan-seared salmon in a creamy red curry coconut milk sauce. It's super flavorful and comforting!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Dish
Cuisine: American, Thai
Calories: 458
Ingredients Method

Ingredients
  

  • 1 pound fresh salmon
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons Thai red curry paste
  • 1/2 teaspoon fish sauce (optional)
  • 1 can full-fat coconut milk (13.5 ounces)
  • 1/2 teaspoon brown sugar
  • 1/2 cup matchstick cut carrots
  • 1 heaping cup chopped broccolini
  • 1 teaspoon lime juice
  • 2 tablespoons torn/chopped fresh basil
  • 2 tablespoons chopped fresh cilantro

Method
 

  1. Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season with salt & pepper.
  2. Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
  3. Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes.
  4. Take the salmon out of the pan and transfer it to a plate.
  5. Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
  6. Add the onion to the skillet and sauté for about 3 minutes, then stir in the garlic and curry paste and cook for 1 minute.
  7. Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes.
  8. Stir in the lime juice, then add the fish back to the pan. Let it warm through for a couple of minutes. Season with more salt & pepper as needed.
  9. Sprinkle with the basil and cilantro and serve immediately.