When I first tried this salmon coconut curry, the rich aroma of coconut milk mingled with fresh Thai spices immediately wrapped me in warmth. It’s the kind of meal that feels like a gentle hug after a long day.
Every bite delivers tender, flaky salmon nestled in a creamy, orange-red curry sauce, dotted with bright green cilantro and red chili slices that add a fresh, lively kick. The clean, vibrant presentation makes it just as lovely to serve as it is to eat.
Why You’ll Love It:
- Effortless simmering method means the flavors develop beautifully without needing constant attention.
- The creamy coconut curry sauce is infused with authentic Thai ingredients like galangal, lemongrass, and lime leaves.
- Each serving features perfectly cooked salmon fillets that stay tender and flaky.
- The bright garnishes of cilantro and red chili slices add a fresh pop of color and flavor.
- Perfectly balanced between comforting and exotic, making dinner feel special yet approachable.
This recipe comes together smoothly with simple, fresh ingredients and minimal hands-on time, so you can enjoy a deliciously satisfying meal without fuss.
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Salmon Coconut Curry
- Total Time: 35 minutes
- Yield: 4
Description
Tender salmon fillets simmered in a creamy coconut curry sauce with authentic Thai spices, garnished with fresh cilantro and red chili slices.
Ingredients
4 salmon fillets
1 can coconut milk (about 400ml)
2 tablespoons red curry paste
1 tablespoon fish sauce
3 lime leaves
1 inch piece galangal, sliced
2 stalks lemongrass, bruised
3 cloves garlic, minced
2 shallots, thinly sliced
Fresh cilantro sprigs for garnish
Red chili slices for garnish
1/2 cup bamboo shoots
Instructions
In a pot, combine coconut milk, red curry paste, fish sauce, lime leaves, galangal, lemongrass, garlic, and shallots.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to blend the flavors.
Add bamboo shoots to the simmering sauce and cook for 5 minutes.
Gently place the salmon fillets into the sauce, cover, and simmer for 8-10 minutes until the salmon is cooked through and tender.
Remove lime leaves, galangal, and lemongrass stalks before plating.
Serve each salmon fillet centrally in a shallow bowl, pour the curry sauce around it.
Garnish with fresh cilantro sprigs and red chili slices before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
FAQ
Can I prepare this curry ahead of time?
Yes! You can simmer the curry sauce in advance and refrigerate it. Add the salmon fillets and gently simmer just before serving to keep them tender.
How should I store leftovers?
Store any leftover salmon curry in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to preserve the delicate texture of the fish.
Save this recipe to your favorites, print it for easy reference, and enjoy cooking a comforting taste of Thailand tonight.