Salmon Coconut Curry
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
458 kcal
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Course
Main Course
Salmon Coconut Curry
Description
Salmon Coconut Curry begins by seasoning fresh salmon fillets and pan-searing them until golden and nearly cooked through. The curry sauce is built in the same skillet by sautéing onion and garlic, then stirring in Thai red curry paste and optional fish sauce for depth. Full-fat coconut milk and a bit of brown sugar create a creamy, slightly sweet base.
Carrot matchsticks and chopped broccolini are added to provide texture and freshness. The simmered sauce gently cooks the vegetables while maintaining their crunch. Finally, lime juice and fresh torn basil and chopped cilantro brighten the curry with herbal and citrus notes.
This curry can be served over rice or noodles. The balance between the creamy, spicy coconut sauce and delicate salmon pieces makes it a satisfying and fragrant entrée. Using recommended brands of curry paste and coconut milk ensures a thick, creamy sauce that carries the flavors well.
Ingredients
- 1 pound salmon fresh
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 2 heaping tablespoons Thai red curry paste
- 1/2 teaspoon fish sauce (optional but recommended, see note)
- 1 (13.5 ounce) can coconut milk full-fat
- 1/2 teaspoon brown sugar
- 1/2 cup carrot matchstick cut
- 1 heaping cup broccolini chopped
- 1 teaspoon lime juice
- 2 tablespoons basil torn or chopped fresh
- 2 tablespoons cilantro chopped, fresh
Instructions
- Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season with salt & pepper.
- Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
- Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
- Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
- Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the garlic and curry paste and cook for 1 minute.
- Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
- Stir in the lime juice, then add the fish back to the pan. Let it warm through for a couple of minutes. Season with more salt & pepper as needed. Sprinkle with the basil and cilantro and serve immediately.
Notes
- Use thick, full-fat coconut milk like Thai Kitchen brand for a creamy sauce texture.
- Fish sauce adds authentic depth but can be substituted with soy sauce if unavailable, noting that the flavor will differ.
- Freshly julienned carrots and chopped broccolini provide better texture than pre-cut vegetables; broccoli can be an alternate to broccolini.
- The recipe appears in the Salt & Lavender: Everyday Essentials cookbook, chapter 4.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 12g | 4% |
| Protein | 27g | 54% |
| Fat | 35g | 54% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 70mg | 23% |
| Sodium | 176mg | 7% |
| Potassium | 837mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5392IU | 108% |
| Vitamin C | 59mg | 66% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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