Some recipes feel like comfort food from the first bite. For me, this Thai Coconut Salmon Curry is one of them. It’s warm, creamy, and packed with layers of flavor—from the richness of the coconut milk to the brightness of lime juice and that gentle heat from red curry paste. The best part? It all comes together in one skillet in under 30 minutes.
This dish tastes like something you’d get at your favorite Thai restaurant, but it’s totally doable at home without hunting down hard-to-find ingredients. Whether I’m cooking for just me or setting the table for friends, this is a go-to when I want to impress without the stress.
Let me walk you through why this curry works so well and how to make it your own.
Why I Love This Thai Coconut Salmon Curry
I’ve made a lot of curries over the years, but this one keeps coming back into rotation—and here’s why:
- It’s fast: From fridge to table in under 30 minutes. That’s my kind of weeknight dinner.
- It’s creamy without being heavy: Coconut milk gives it that velvety texture without weighing you down.
- It balances bold flavors: Spicy curry paste, salty soy sauce, sweet coconut milk, and tangy lime juice—it all works in harmony.
- It’s versatile: Swap in shrimp, tofu, or even chicken if you’re not in the mood for salmon.
Ingredients You’ll Need
(Serves 4 | Prep Time: 10 mins | Cook Time: 20 mins)
For the salmon:
- 4 salmon fillets (about 4 oz each)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the curry:
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 2 cups fresh spinach
- 1 garlic clove, minced
- 1 tablespoon red curry paste
- 1 cup coconut milk (full-fat works best for creaminess)
- 1/2 cup chicken or vegetable broth
- 1 tablespoon soy sauce
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
For serving:
- 2 cups cooked jasmine rice (I love how the fragrance plays with the curry)
How I Make It Step by Step
1. Sear the Salmon
I start by patting the salmon dry and seasoning it with salt and pepper. In a large skillet over medium heat, I heat up the olive oil and cook the salmon, skin side down if it has skin, for 3–4 minutes per side. I want a nice golden sear and tender, just-cooked-through center. Then I take it out and set it aside while I build the curry.
2. Sauté the Veggies
In the same skillet, I add another tablespoon of olive oil and toss in the sliced red bell pepper. It only takes a couple of minutes to soften up, and I love how it adds both color and sweetness to the dish.
3. Add the Flavor Base
Next, I add the minced garlic and red curry paste. Stirring them together for just a minute helps wake up the aromatics—you’ll smell the transformation immediately. This step sets the whole tone for the curry.
4. Build the Sauce
I stir in the coconut milk, broth, soy sauce, and lime juice, scraping up any brown bits left in the pan from the salmon. Then I let it simmer gently for about 5 minutes. This is when the flavors really start to mingle and the sauce thickens slightly.
5. Wilt the Spinach
I toss in the spinach and stir it through the sauce until it’s just wilted, about 2 minutes. This adds a fresh, slightly earthy element that helps balance the richness of the curry.
6. Return the Salmon
Now I nestle the seared salmon fillets back into the skillet, spooning some of the curry sauce over the top. I let everything simmer together for another 2 minutes—just enough for the salmon to warm through and soak up some of that incredible flavor.
7. Serve and Garnish
I serve the salmon curry over a bed of fluffy jasmine rice and top it all off with fresh chopped cilantro. A few extra lime wedges on the side never hurt, especially if you like a little more brightness in your bowl.
Tips and Twists to Try
- Spice it up: Add a diced Thai chili or a pinch of red pepper flakes if you want more heat.
- Use another protein: This curry works just as well with shrimp, scallops, chicken, or tofu.
- Make it richer: Stir in a spoonful of peanut butter for a Thai peanut-style curry.
- Add crunch: Top with roasted peanuts or crispy shallots for texture.
- Low-carb option: Serve over cauliflower rice or steamed veggies instead of jasmine rice.
What I Serve With This Curry
It’s pretty complete on its own, but here are a few extras I love on the side:
- A simple cucumber salad with rice vinegar and sesame oil
- Thai spring rolls or summer rolls
- Chilled Thai iced tea or a crisp white wine like Sauvignon Blanc
FAQs From My Kitchen
Q: Can I make this ahead of time?
A: Yes, but keep the salmon separate from the curry until you reheat to avoid overcooking. The sauce actually tastes even better the next day.
Q: What kind of curry paste should I use?
A: I usually go with Thai red curry paste from brands like Maesri or Thai Kitchen—both easy to find and flavorful.
Q: Can I use light coconut milk?
A: You can, but the sauce won’t be as creamy. If you’re watching fat content, light coconut milk still gets the job done.
Q: How long does it keep?
A: This dish keeps well for up to 3 days in the fridge. I reheat it gently over low heat so the salmon stays tender.
Why This Dish Stays in My Dinner Rotation
This Thai Coconut Salmon Curry is one of those meals that feels special even when it’s easy. It’s got warmth, brightness, richness, and just enough spice to keep things interesting. Whether I’m trying to impress a guest or just need a comforting dinner that comes together fast, this one always delivers.
And every time I make it, I remember that a good curry doesn’t need to be complicated—it just needs to be balanced. So if you’re ready to bring some flavor and color to your table this week, give this one a shot.
Let me know how it turns out—or what twist you add to make it yours. I always love seeing how other kitchens bring a recipe to life.
Thai Coconut Salmon Curry That Feels Like a Vacation in a Bowl
Ingredients
- 4 oz salmon fillets
- 1 tablespoon olive oil
- 1 tablespoon red curry paste
- 1 cup coconut milk (full-fat works best for creaminess)
- 2 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- Juice of 1 lime
- 1 cup bell peppers, sliced
- 1 cup baby spinach
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the red curry paste and sauté for about 1 minute until fragrant.
- Pour in the coconut milk and chicken or vegetable broth, stirring to combine.
- Bring the mixture to a gentle simmer.
- Add the salmon fillets and sliced bell peppers, cooking for about 5-7 minutes, or until the salmon is cooked through.
- Stir in the soy sauce, lime juice, and baby spinach, cooking for another 2-3 minutes until the spinach is wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Nutrition Information
