Easy Curry Salmon With Coconut Milk

This creamy and delicious Curry Salmon with Coconut Milk is incredibly easy to make, and it’s ready in 30 minutes!

Flavor-Packed and Weeknight Friendly

Indulge yourself, friends. This Thai-inspired curry salmon with coconut milk is a tantalizing dish that seamlessly blends ease, flavor, and vibrant presentation. It’s perfect for busy weeknights and kicks up your dinner routine with minimal effort and maximum satisfaction.

What to Serve This With

• Rice is my family’s go-to whenever I make this dish. It absorbs all of that creamy curry goodness. A simple basmati or jasmine does the trick!
• This curry salmon is already chock full of veggies, but there’s never harm in adding more to your plate. I’d go with green beans or broccoli.
• Potatoes are also a welcome addition, whether mashed or roasted.

Ingredient Breakdown & Swaps

Exact measurements can be found in the recipe card below.

• Salmon fillets. Go for a nice plump variety like Atlantic Salmon. I love Faroe Island salmon; there’s also Chinook or King. If you opt for a leaner fillet like sockeye or coho, be sure to decrease the cook time. Skin on or off is fine, just note that the skin won’t be crispy since we’re poaching the salmon in the creamy curry sauce. If non-crispy skin gives you the ick, you can skin your salmon with a filleting knife.
• Olive oil.
• Yellow onion. Brings sweetness, but a white onion will also work.
• Garlic. Minced or grated with a microplane is fine.
• Ginger.
• Bell pepper. Stick with the sweeter varieties, like red, orange, or yellow. Green is more bitter and though it will work, I find the sweeter peppers pair better with the flavors here.
• Mushrooms. I love using baby bella/crimini, but you could use white button mushrooms as well.
• Scallions.
• Red Thai Curry Paste. You’ll find this in the International section of your grocery store or your local Asian market.
• Unsweetened coconut milk. Make sure you get full fat, because the creamy consistency is very important!
• Fish sauce. This can also be found in the International section of your grocery store.
• Baby spinach.
• Chili sauce. Sambal Oelek is my favorite! Another one found along with the fish sauce and Thai curry paste. You could also use Sriracha.
• Limes.
• Basil. Thai basil is best, but not a must.

Continue to let everything simmer on medium-low, poaching the salmon for about 8-10 minutes, or until it registers an internal temperature of 140-145º F using a meat thermometer.

Serve with fresh basil and lime wedges over rice, or see my other serving suggestions here.

Storage, Freezing, & Reheating

1. Leftovers can be stored in an airtight container for up to 4 days.
2. I’ve read that it’s okay to freeze cooked salmon and coconut curry individually. However, I’m not confident this dish would freeze well. I think it would affect the texture of the salmon and the veggies, so I don’t recommend it.
3. To reheat leftovers you can pop them in the microwave and heat in 25 second increments until warmed through, or transfer the leftovers to a pan and heat over the stovetop until warmed through. Be sure to not overheat the salmon though—you don’t want to dry it out.

Have You Made This Recipe?

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More Easy & Delicious Salmon Dinners

• Teriyaki Sheet Pan Salmon With Veggies
• Thai Sweet Chili Air Fryer Salmon Bites
• Easy Miso Salmon
• Air Fryer Salmon With Orange Honey Glaze
• Poached Salmon in Tomato Wine Sauce

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5 from 8 votes

Easy Curry Salmon With Coconut Milk

By: Dana Sandonato

This creamy and delicious Curry Salmon with Coconut Milk is incredibly easy to make, and it's ready in 30 minutes!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

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Ingredients 

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• ▢ 1 lb salmon fillets, Fatty varieties preferred, like Atlantic, Chinook, or King.
• ▢ 2 TBSP olive oil
• ▢ 1 yellow onion, chopped
• ▢ 3 garlic cloves, minced
• ▢ 1 tsp grated ginger
• ▢ 1 bell pepper (red, orange, or yellow), sliced into strips or diced
• ▢ 8 oz baby bella mushrooms, cut into quarters
• ▢ 4 scallions, cut into 1-inch pieces
• ▢ 3 TBSP red Thai curry paste
• ▢ 13 oz can of full-fat unsweetened coconut milk
• ▢ 1 TBSP fish sauce
• ▢ 2 cups ribboned or roughly chopped spinach
• ▢ 1 TBSP chili sauce, like Sambal Oelek or Sriracha
• ▢ 2 limes; 1 zested & juiced, the other cut into wedges for serving
• ▢ Fresh basil; Thai basil is best but regular basil will do!

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Instructions 

• Heat 2 TBSP of olive oil in a large sauté pan over medium heat. Add the onion, garlic, and ginger to the pan, and let it simmer for about 5 minutes or until the onions are tender.
• Add the bell pepper and mushrooms to the pan. Stir in the 3 TBSP of red curry paste and stir to completely coat the veggies.
• Add the scallions to the pan followed by the coconut milk, fish sauce, chili sauce, lime juice, and lime zest. Stir everything really well to make sure everything is well blended. Decrease the heat to low and let the curry simmer for about 5 minutes.
• Stir the spinach into the curry, then carefully nestle the salmon fillets into the sauce. Spoon liquid over the fillets to cover them fully.
• Let the fillets simmer on medium-low, poaching the salmon for about 8-10 minutes, or until it reaches an internal temperature of 140-145º F. You can use a meat thermometer to determine this.
• When done, remove from heat and serve with fresh basil and lime wedges over rice, or see my other serving suggestions here. Add more chili sauce for extra heat!

Notes

*Be sure to check the blog post for recipe tips, serving ideas, and storage suggestions.

Nutrition

Serving: 1serving | Calories: 413kcal | Carbohydrates: 12g | Protein: 37g | Fat: 22g

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