There’s something magical about the way rich coconut milk blends with fragrant Thai curry paste to create a sauce that feels like a warm hug.
I remember the first time I made this salmon coconut curry—it was a quiet evening, and the kitchen filled with the scent of kaffir lime and fresh basil. Each bite was a perfect harmony of tender salmon, crisp vegetables, and luscious, creamy sauce.
Why You’ll Love It:
– Ready in just about 25 minutes, making it ideal for busy weeknights
– Creamy coconut curry sauce bursting with authentic Thai flavors
– Tender, flaky salmon paired with crisp green beans and sweet bell pepper
– Beautifully vibrant and colorful, making your plate as inviting as it tastes
Simple and comforting, this recipe requires just one pan and straightforward steps. You’ll have a restaurant-worthy dish without the fuss.
Print
Salmon Coconut Curry
- Total Time: 25 minutes
- Yield: 4
Description
A creamy Thai coconut curry with tender, flaky salmon and crisp vegetables, served in a vibrant, colorful presentation.
Ingredients
Salmon fillets (skin removed, cut into 4 pieces)
Coconut milk (400 ml)
Red Thai curry paste (2 tablespoons)
Fish sauce (1 tablespoon)
Palm sugar (1 teaspoon)
Kaffir lime leaves (3, torn)
Fresh Thai basil leaves (10 leaves)
Red chili slices (for garnish)
Lime juice (1 tablespoon)
Vegetable oil (1 tablespoon)
Sliced shallots (2 medium)
Minced garlic (2 cloves)
Sliced red bell pepper (1 medium)
Sliced green beans (100 grams)
Instructions
Heat vegetable oil in a large pan over medium heat.
Add sliced shallots and minced garlic; sauté until fragrant and translucent, about 2-3 minutes.
Stir in red Thai curry paste and cook for 1 minute to release the aromas.
Pour in the coconut milk and bring to a gentle simmer.
Add fish sauce, palm sugar, and torn kaffir lime leaves; stir to combine.
Add sliced red bell pepper and green beans; simmer for 5 minutes until vegetables are tender-crisp.
Gently place salmon pieces into the curry sauce, cover, and simmer for 6-8 minutes until salmon is cooked through and tender.
Remove from heat; stir in lime juice and fresh Thai basil leaves.
Serve salmon pieces partially submerged in curry sauce in a shallow white bowl.
Garnish with Thai basil leaves and red chili slices; serve with a lime wedge on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
FAQ
Q: Can I prepare this curry ahead of time?
A: Yes! The flavors deepen if you make it a few hours before serving. Just reheat gently on low to keep the salmon tender.
Q: What’s the best way to store leftovers?
A: Store the curry in an airtight container in the fridge for up to 2 days. Reheat on the stove to maintain the creamy texture.
Don’t forget to save this recipe for your next cozy night in, print it out for easy reference, or dive right in and cook up this delicious salmon coconut curry tonight.