Name: Salmon Coconut Milk Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 1 ½ pounds skinless salmon fillets (cut into chunks); 1 tablespoon coconut oil; 1 medium onion (diced); 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 2 tablespoons red curry paste; 1 teaspoon ground turmeric; 1 (14 oz) can full-fat coconut milk; ½ cup fish stock or water; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 teaspoon brown sugar; 1 red bell pepper (sliced); 2 cups baby spinach; fresh cilantro (for garnish); cooked jasmine rice (for serving); salt and pepper to taste

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If you’re searching for the ultimate cozy dinner, let me introduce you to my favorite Salmon Coconut Milk Curry Recipe. This dish pairs juicy chunks of salmon with a velvety, deeply flavored coconut milk sauce, balanced with a gentle heat from red curry paste and pops of fresh veggies. Not only does it come together in about half an hour, but it feels like something special—truly restaurant-worthy, yet a dream for busy weeknights and effortless dinner parties alike. This is Thai-inspired comfort food at its easiest, and once you make it, you’ll want to keep it in your weekly rotation!

Salmon Coconut Milk Curry Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Salmon Coconut Milk Curry Recipe comes from simple, everyday ingredients that truly shine together. Each one plays an essential role, adding richness, fragrance, or a splash of vibrant color to ensure you get maximum taste in every bite.

Salmon fillets: Go for firm, skinless salmon chunks for moist, tender bites that soak up the coconut sauce.
Coconut oil: This sets the foundation with a subtle, tropical richness—olive oil works too, but coconut oil adds authenticity.
Onion: Diced onion offers a gentle sweetness, softening into the curry to give it body and depth.
Garlic: Fresh garlic, minced, infuses earthy warmth into every layer of the dish.
Fresh ginger: Don’t skip the ginger! It brings bright, zesty heat and freshness that makes the curry sing.
Red curry paste: The source of most of the lively flavor, fragrance, and gentle heat—adjust to your taste for spice!
Ground turmeric: A sprinkle adds golden color and subtle earthiness, enhancing both the look and flavor.
Full-fat coconut milk: This is non-negotiable—the base that gives the curry a lush, creamy texture and unmistakable flavor.
Fish stock or water: Just enough liquid to bring everything together; fish stock adds a savory boost.
Fish sauce: Umami bomb! It deepens the flavor and makes the whole dish sing—if you’re new to fish sauce, trust me on this one.
Lime juice: Freshly squeezed for tang, balancing out the richness and awakening all the flavors.
Brown sugar: Just a touch for sweetness, rounding out the coconut and spice elements perfectly.
Red bell pepper: Sliced pepper brings crunch and vibrant color, making each bite exciting.
Baby spinach: Tossing this in at the end wilts it gently for freshness and a beautiful green pop.
Fresh cilantro: The ultimate garnish for reinvigorating the bowl with herbal goodness.
Cooked jasmine rice: Fluffy, fragrant rice is the perfect bed for your curry—it soaks up the sauce like magic.
Salt and pepper: Essential for adjusting the seasoning just to your personal preference.

How to Make Salmon Coconut Milk Curry Recipe

Step 1: Sauté the aromatics

Start by heating coconut oil in a roomy skillet or saucepan over medium heat. Once it’s glossy and melted, toss in your diced onions and sauté them until they turn soft and translucent, about 3 to 4 minutes. The goal here is to soften them without letting them brown—just coaxing out that sweet base flavor. Next, stir in the garlic and freshly grated ginger, letting them cook for another minute. You’ll know it’s ready when everything smells absolutely irresistible!

Step 2: Build the curry base

Now add your red curry paste and turmeric into the pan, stirring constantly for about 30 seconds. This short burst of heat wakes up the spices and releases all their bright, toasty aromas. You’re creating the flavor backbone of your Salmon Coconut Milk Curry Recipe right here, so get those spices singing before moving on!

Step 3: Pour in the liquids

With the aromatics sizzling away, slowly pour in the coconut milk and fish stock (or water). Give everything a thorough stir to combine, then add the fish sauce, fresh lime juice, and a pinch of brown sugar. Cook at a gentle simmer for 5 minutes—this melds the flavors together and helps the sauce become irresistibly creamy and fragrant.

Step 4: Add veggies and simmer

Drop in the sliced red bell pepper and let it cook for another 2 to 3 minutes. This timing softens the pepper just enough while keeping it beautifully vibrant. The vegetables add a fresh crunch, color, and nutrition to this already crave-worthy Salmon Coconut Milk Curry Recipe.

Step 5: Cook the salmon

Gently nestle your salmon chunks into the simmering sauce. Reduce the heat to low, cover with a lid, and let everything cook together for about 7 to 8 minutes. The steam will tenderly cook the salmon, leaving it juicy and just-cooked, while the flavors meld perfectly. You’ll know it’s done when the salmon flakes easily with a fork and glows a lovely coral pink.

Step 6: Finish with greens and adjust

With the salmon nearly ready, toss in your baby spinach and stir just until it wilts—about a minute. Before serving, taste the sauce and adjust for salt, pepper, or more lime juice if needed. You want the curry to be balanced: creamy, tangy, aromatic, and just spicy enough.

Step 7: Serve it up!

Spoon everything gently over a mound of freshly cooked jasmine rice, ladling extra sauce on top. A sprinkle of chopped fresh cilantro and an extra wedge of lime on the side is all you need for a bowl that looks as good as it tastes. The Salmon Coconut Milk Curry Recipe is now ready to be devoured!

How to Serve Salmon Coconut Milk Curry Recipe

Garnishes

Elevate each bowl by showering it with plenty of fresh cilantro for a pop of green and bright herbal finish. Extra lime wedges add zing, while additional sliced chili or a sprinkle of crispy shallots can give welcome heat and crunch. These finishing touches take your Salmon Coconut Milk Curry Recipe straight from homey to stunning.

Side Dishes

This curry shines with a bed of steamed jasmine rice, which soaks up the creamy coconut sauce perfectly. For added flair, consider serving with Thai cucumber salad, simply pickled veggies, or fluffy naan if you’re in the mood for a fusion twist. Don’t be afraid to add sautéed green beans or a crisp salad to round out the meal!

Creative Ways to Present

Love a wow factor? Turn individual portions into curry bowls garnished with fresh herbs and lime on the rim, or serve family-style from a vibrant serving dish with a scattering of fresh chilies. For entertaining, pair the Salmon Coconut Milk Curry Recipe with lots of colorful sides and let everyone build their own bowls for a more interactive—and fun—dining experience.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover curry, simply transfer it to an airtight container and store in the refrigerator for up to two days. The flavors actually deepen overnight, making the next-day Salmon Coconut Milk Curry Recipe even better. Be sure to store the rice separately to avoid sogginess.

Freezing

While coconut milk-based curries can be a little tricky to freeze due to potential texture changes, you can absolutely stash single portions in freezer-safe containers for up to one month. For best results, freeze without the spinach and add it fresh when you reheat—this keeps the greens from getting mushy.

Reheating

Bring leftovers back to their prime by reheating gently in a saucepan over low to medium heat, stirring occasionally. If the sauce thickens up, loosen it with a splash of water or coconut milk. Microwave reheating works too, but the stovetop keeps the salmon tender and the sauce perfectly creamy.

FAQs

Can I use a different fish instead of salmon?

Absolutely! Any firm, flaky white fish such as cod or halibut is a wonderful substitute in this Salmon Coconut Milk Curry Recipe. Just be sure to cut it into similar-sized chunks for even cooking.

Is this curry very spicy?

This recipe is gently spiced from the red curry paste, but you’re in control—add more paste or sliced chili for extra heat, or choose a mild curry paste for a tamest version. The coconut milk keeps everything beautifully balanced.

Can I make this Salmon Coconut Milk Curry Recipe ahead of time?

Yes! You can prepare the entire curry ahead and refrigerate for up to two days. The flavors become even richer as it sits, making it a fabulous option for meal prep or entertaining. Reheat gently as noted above for best results.

What if I don’t have fish sauce?

If you don’t have fish sauce on hand, you can substitute with soy sauce for a more subtle umami note. Or try a dash of Worcestershire if you like. The flavor will be slightly different, but still delicious!

Can I use light coconut milk?

Certainly! Light coconut milk makes a thinner, less rich sauce, but it’s still delicious. If you’re watching calories but want to keep that creamy coconut flavor, this is a great way to lighten up the Salmon Coconut Milk Curry Recipe.

Final Thoughts

If you’ve never tried a homemade curry before, this Salmon Coconut Milk Curry Recipe is the perfect place to start. It’s quick, full of vibrant flavors, and just the thing to liven up your dinner routine. I hope you’ll give it a go and make it your own—every spoonful is pure comfort, and I can’t wait for you to enjoy it as much as I do!

Salmon Coconut Milk Curry Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This flavorful Salmon Coconut Milk Curry is a Thai-inspired dish that combines tender chunks of salmon with a creamy coconut sauce infused with red curry and aromatic spices. Served over jasmine rice, this dish is a perfect balance of savory, spicy, and creamy flavors.

Ingredients

Scale

Salmon Coconut Milk Curry:

1 ½ pounds skinless salmon fillets (cut into chunks)
1 tablespoon coconut oil
1 medium onion (diced)
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoons red curry paste
1 teaspoon ground turmeric
1 (14 oz) can full-fat coconut milk
½ cup fish stock or water
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon brown sugar
1 red bell pepper (sliced)
2 cups baby spinach
fresh cilantro (for garnish)
cooked jasmine rice (for serving)
salt and pepper to taste

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Instructions

Prepare the Curry: Heat coconut oil in a large skillet or saucepan over medium heat. Add diced onion and sauté until translucent. Stir in garlic, ginger, red curry paste, and turmeric.
Add Coconut Milk: Pour in coconut milk and fish stock. Stir in fish sauce, lime juice, and brown sugar. Simmer for 5 minutes.
Cook Salmon: Add bell pepper and simmer. Gently add salmon, cover, and simmer until cooked through.
Finish the Dish: Stir in spinach until wilted. Adjust seasoning with salt and lime juice. Serve over jasmine rice, garnished with cilantro.