This creamy coconut salmon curry is a treat for your taste buds! The rich coconut milk pairs perfectly with tender salmon, making each bite smooth and full of flavor.
I love making this dish on busy days. It’s simple—just throw everything into the pot and let it simmer. Plus, it makes the whole kitchen smell amazing, which is a bonus!
Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this recipe, but you can also use frozen salmon. Just ensure it’s thoroughly thawed before cooking. If you prefer a non-fish option, try using firm tofu for a vegetarian dish.
Curry Paste: Red curry paste gives this dish a distinct flavor, but if it’s too spicy for your taste, consider using yellow curry paste or even a store-bought mild curry paste instead. Adjust the amount to suit your spice preference!
Coconut Milk: Full-fat coconut milk adds richness, but if you want a lighter version, you can use light coconut milk or even almond milk for a unique twist. However, the creaminess will be reduced.
Fish Sauce: If you want to keep the dish vegetarian, substitute fish sauce with soy sauce or tamari. It will still provide a nice umami flavor!
Fresh Herbs: Cilantro or Thai basil adds a fresh touch to the dish. Don’t have them? Parsley or green onions can work as alternative garnishes.
How Can I Ensure My Salmon Is Cooked Perfectly?
Cooking the salmon to the right level is key for a tender texture. Here’s how to do it:
- Add the salmon carefully to the simmering sauce to ensure it cooks evenly.
- Cook on low heat to avoid toughening the fish. Cover the pan after adding the salmon to maintain moisture.
- Check for doneness around the 6-minute mark. The salmon should be opaque and flake easily with a fork. If it’s still translucent in the center, give it another minute.
By keeping these tips in mind, your salmon will be perfectly flaky and flavorful every time!
How to Make Creamy Coconut Salmon Curry
Ingredients You’ll Need:
For the Curry:
- 1 lb (450g) salmon fillets, skin removed and cut into chunks
- 1 tbsp vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1-2 tbsp red curry paste (adjust to your spice preference)
- 1 can (14 oz/400 ml) coconut milk (full fat for creaminess)
- 1/2 cup (120 ml) vegetable or fish broth
- 1 tbsp fish sauce (optional for depth)
- 1 tbsp brown sugar or palm sugar
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro or Thai basil leaves, for garnish
For Serving:
- Cooked jasmine rice or basmati rice
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 15-20 minutes of cooking time, totaling around 30-35 minutes. It’s a quick and delightful meal that satisfies your cravings!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large skillet or saucepan, heat the vegetable or coconut oil over medium heat. Add the fine-chopped onion and cook until it’s soft and translucent, about 3-4 minutes. The smell will start to fill your kitchen!
2. Add the Garlic and Ginger:
Once the onions are soft, add the minced garlic and grated ginger. Stir everything together and cook for another minute until you can really smell those tasty aromas. This step builds a solid flavor foundation for your curry!
3. Incorporate the Curry Paste:
Add the red curry paste to the pan and stir it in well. Let it cook for 1-2 minutes, allowing the spices to bloom and deepen in flavor. If you like spice, feel free to use more!
4. Add Coconut Milk and Broth:
Now, pour in the coconut milk and the broth, stirring to combine everything nicely. Bring this mixture to a gentle simmer; you’re creating a lovely base for your curry!
5. Season Your Sauce:
Add the fish sauce and brown sugar, stirring until the sugar is fully dissolved. These ingredients will add a delicious depth to your dish!
6. Cook the Salmon:
Gently place the salmon chunks into the simmering sauce. Be careful not to break them up! Cook for about 6-8 minutes, or until the salmon is thoroughly cooked and flakes easily with a fork. Your kitchen should smell incredible right now!
7. Add Lime Juice and Season:
Once the salmon is cooked through, squeeze in the juice of one lime and season with salt and pepper according to your taste. This will add a refreshing zing to your curry!
8. Garnish and Serve:
Turn off the heat and garnish your curry with fresh cilantro or Thai basil leaves. This adds a beautiful pop of color and flavor. Serve the creamy coconut salmon curry hot over a bed of jasmine or basmati rice.
Enjoy making and savoring your creamy, flavorful coconut salmon curry! It’s sure to become a favorite!
FAQ
Can I Use Frozen Salmon for This Recipe?
Yes! If you’re using frozen salmon, make sure to thaw it thoroughly before cooking. You can thaw it in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for a quicker option.
What If I Don’t Have Red Curry Paste?
No problem! If you don’t have red curry paste on hand, you can substitute with yellow curry paste or make your own with a blend of spices like cumin, coriander, and turmeric. Adjust the amount based on your spice preference.
Can I Make This Recipe in Advance?
Absolutely! You can prepare the curry base up to a day in advance and refrigerate it. When you’re ready to eat, simply reheat the curry in a pan and add the salmon, cooking it until it’s done. However, for best flavor, it’s ideal to cook the salmon fresh right before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, ensuring the salmon is heated through but not overcooked.
