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Thai salmon curry with coconut milk and spinach.

Salmon Curry

Julia
Try this easy Thai Coconut Curry Salmon recipe with tender salmon in a creamy, flavorful coconut sauce. It's the perfect weeknight dinner!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Servings 4 servings
Calories 244 kcal

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INGREDIENTS
  

  • 1 pound fresh or frozen salmon fillets, about 4 fillets
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • ½ of a larger brown onion
  • 2 teaspoons fresh garlic, minced
  • 2 tablespoons Thai red curry paste, good quality
  • 1 teaspoon fish sauce
  • 1 can, 13.5 coconut milk, unsweetened
  • ½ teaspoon brown sugar, optional
  • 3 cups or more spinach, fresh
  • 1 teaspoon of lime juice and more lime wedges for serving
  • 2 tablespoons fresh basil, regular or Thai basil (more aromatic and stronger)
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon ginger, minced or grated
  • 1 tablespoon soy sauce, I used low sodium
  • salt and black pepper to tasts

INSTRUCTIONS
 

  • Season the salmon: Start by seasoning your salmon fillets with a generous amount of salt and black pepper.
    salt and black pepper to tasts, 1 pound fresh or frozen salmon fillets
  • Cook the salmon: Melt butter in a large pan over medium-high heat, then add a little oil. Place the salmon skin-side down and cook for about 3 minutes. Flip it over and cook for another 3-5 minutes. Set the salmon aside.
    1 tablespoon olive oil
  • Prepare the curry base: Spoon out a bit of the oil and butter from the pan, then add chopped onion. Sauté for about 3 minutes until softened. Add in garlic and ginger, and cook for another minute on medium heat. Add red curry paste and cook until it caramelized.
    1 tablespoon unsalted butter, ½ of a larger brown onion, 2 teaspoons fresh garlic, 1 teaspoon ginger, 2 tablespoons Thai red curry paste
  • Add flavorful ingredients: Stir in fish sauce, soy sauce, brown sugar, and coconut milk. Bring it to a gentle boil, then lower the heat and let it simmer until the sauce thickens slightly. If you're adding veggies, now's the time to toss them in (just don’t overdo it).
    1 teaspoon fish sauce, ½ teaspoon brown sugar, 1 tablespoon soy sauce, 1 can
  • Garnish: Add in spinach, fresh basil, cilantro, and a squeeze of lime juice. Taste the sauce and adjust the seasoning if needed. Return the salmon to the pan, pour the sauce over it, and serve!
    1 teaspoon of lime juice and more lime wedges for serving, 2 tablespoons fresh basil, 2 tablespoons fresh cilantro, 3 cups or more spinach, fresh

NOTES

  • To Store: Transfer leftovers to an airtight container and refrigerate for up to 2-3 days. The flavors will deepen, making it even better for meal prep or a quick lunch.
  • To Reheat: Reheat gently over low heat in a pan, stirring occasionally to keep the salmon moist. You can also microwave in short bursts, stirring in between to avoid drying out the salmon.

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NUTRITION

Calories: 244kcalCarbohydrates: 5gProtein: 24gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 70mgSodium: 441mgPotassium: 727mgFiber: 1gSugar: 2gVitamin A: 3491IUVitamin C: 9mgCalcium: 57mgIron: 2mg
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