This Thai-inspired coconut curry salmon is a flavorful, aromatic dish that combines the rich creaminess of coconut milk with the bold spices of Thai cuisine. Perfect for a quick weeknight dinner or an impressive meal for guests, this recipe is both healthy and indulgent. With tender salmon fillets simmered in a fragrant curry sauce, this dish brings the vibrant flavors of Thailand to your table.
Ingredients :(Serves 4)
4 salmon fillets (4–6 oz each), skin-on or skinless
1 tbsp coconut oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp Thai red curry paste
1 can (14 oz) full-fat coconut milk
1 cup vegetable or fish broth
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp brown sugar
1 red bell pepper, thinly sliced
1 cup baby spinach or chopped Thai basil
1–2 Thai chilies, sliced (optional, for heat)
Fresh cilantro, for garnish
Cooked jasmine rice, for serving
Method :
After drying the salmon fillets, season them with salt and pepper.. Set them aside.
Cook the Aromatics: Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 3–4 minutes. Stir in the grated ginger and minced garlic for a further minute until fragrant.
Build the Curry Sauce: Stir in Thai red curry paste and cook for 1–2 minutes to unlock its flavors. Add coconut milk and broth, mixing well. Incorporate fish sauce, lime juice, and brown sugar, adjusting to your taste.
Mix in Vegetables: Add sliced red bell pepper and Thai chilies (if using). Simmer the sauce for 5 minutes to let the flavors combine.
Simmer the fish: Spoon some of the curry sauce over the fish fillets and place them in the sauce. The salmon should be cooked through and flake readily with a fork after 8 to 10 minutes of gentle cooking under cover.
Serve: Just before serving, stir in baby spinach or Thai basil until slightly wilted.