What kind of salmon is best for coconut curry?

Fresh, skin-on salmon fillets are ideal for this recipe. Wild-caught varieties like sockeye or coho offer a richer flavor, but farmed Atlantic salmon works just as well and tends to be more budget-friendly. Be sure to remove the skin after searing if you prefer a smoother texture in the curry.

Can I make this salmon coconut curry ahead of time?

Yes, you can make it a few hours in advance, but for the best texture, add the salmon back into the sauce just before serving. Store the curry in an airtight container in the fridge for 2–3 days. Reheat gently over low heat to avoid overcooking the salmon. This dish is not freezer-friendly due to the coconut milk and delicate fish.

Is this recipe spicy, and how can I adjust the heat?

The level of spiciness depends on the brand and amount of Thai red curry paste used. Thai Kitchen brand is mild and great for families. To make it spicier, add crushed red pepper flakes or sliced Thai chilis. To reduce heat, use less curry paste and skip any extra chili additions.

Salmon Coconut Curry – Best Thai Recipe

Name: Salmon Coconut Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai-Inspired
Ingredients: 1 pound fresh salmon: cut into 4 equal fillets; 1 tablespoon olive oil: for searing; 1 tablespoon butter: adds richness to searing oil; 1/2 medium onion, chopped: adds sweetness and depth; 2 cloves garlic, minced: enhances aroma and flavor; 2 heaping tablespoons Thai red curry paste: for bold Thai flavor and color; 1/2 teaspoon fish sauce (optional): adds umami and depth; 1 (13.5 oz) can full-fat coconut milk: for a creamy base; 1/2 teaspoon brown sugar: balances spice and acid; 1/2 cup matchstick-cut carrots: for texture and color; 1 heaping cup chopped broccolini: adds crunch and freshness; 1 teaspoon lime juice: adds brightness and acidity; 2 tablespoons fresh basil, torn or chopped: adds herbaceous flavor; 2 tablespoons fresh cilantro, chopped: optional, for freshness and garnish; Salt and pepper to taste

Description

This Thai-inspired Salmon Coconut Curry is a rich and comforting one-pan dish made with tender salmon fillets, creamy coconut milk, and bold red curry flavors. It’s an easy weeknight dinner that’s full of fresh vegetables, fragrant herbs, and vibrant spices.

Ingredients

Scale

1 pound fresh salmon: cut into 4 equal fillets
1 tablespoon olive oil: for searing
1 tablespoon butter: adds richness to searing oil
1/2 medium onion, chopped: adds sweetness and depth
2 cloves garlic, minced: enhances aroma and flavor
2 heaping tablespoons Thai red curry paste: for bold Thai flavor and color
1/2 teaspoon fish sauce (optional): adds umami and depth
1 (13.5 oz) can full-fat coconut milk: for a creamy base
1/2 teaspoon brown sugar: balances spice and acid
1/2 cup matchstick-cut carrots: for texture and color
1 heaping cup chopped broccolini: adds crunch and freshness
1 teaspoon lime juice: adds brightness and acidity
2 tablespoons fresh basil, torn or chopped: adds herbaceous flavor
2 tablespoons fresh cilantro, chopped: optional, for freshness and garnish
Salt and pepper to taste

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Instructions

Cut salmon into four pieces, pat dry with paper towels, and season both sides with salt and pepper.
Heat olive oil and butter in a skillet over medium-high heat. Once hot, add the salmon skin-side down and cook for 5 minutes. Flip and cook for an additional 2–3 minutes until nearly cooked through. Remove from pan and set aside.
Remove excess oil from the skillet, leaving about 1 tablespoon. Add chopped onion and sauté for 3 minutes until lightly browned.
Add minced garlic and red curry paste. Stir and cook for 1 minute until fragrant.
Stir in the fish sauce, coconut milk, and brown sugar. Add carrots and broccolini and bring to a gentle simmer.
Simmer for about 5 minutes, until vegetables are tender-crisp.
Stir in lime juice. Return salmon to the pan and let it warm through for 2–3 minutes.
Taste and adjust seasoning with additional salt or pepper if needed. Garnish with fresh basil and cilantro. Serve hot.

Notes

Use full-fat coconut milk for a creamy, non-watery sauce.
If fish sauce isn’t available, substitute with soy sauce, though flavor will differ slightly.
Thai Kitchen curry paste is a mild option; adjust brand or quantity for preferred spice level.
Salmon can be skinned after pan-searing for a smoother texture.
Cut vegetables into small pieces so they cook quickly in the sauce.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 serving
Calories: 435
Sugar: 5g
Sodium: 520mg
Fat: 32g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 28g
Cholesterol: 75mg