Coconut Curry Salmon

Yum

This is a home-run salmon recipe. Our coconut curry salmon is sweet, savoury and a little bit spicy (which can be adjusted depending on how much red curry paste you add). We love everything about this recipe and hope you do too!

Why we love this coconut curry salmon

The trick to this recipe is to cook the salmon in the curry sauce. Cooking it this way is crucial and adds so much delicious flavour while making your salmon tender and flakey. The great thing about cooking the salmon this way is:

A.) You have to worry FAR less about over cooking the salmon! Cooking salmon perfectly every time is hard, but luckily in this recipe it’s harder to over cook. If you stick to cooking the salmon for 5 minutes, as our recipe below states, you should be good to go every time! The longer you cook it for the dryer it will get, but, even if that happens we guarantee you’ll still enjoy this salmon curry.

B.) You can use frozen salmon. Generally we are big fans of fresh salmon, but, for this recipe it won’t make a difference to the taste or texture if you use frozen salmon!

C.) You only need one saucepan (+the pot for the rice)! All your ingredients get cooked together in one saucepan, so you get to enjoy an amazing, restaurant quality meal, with minimal dishes to clean at the end. Simply, the best!

There are so many wonderful recipes you can use salmon in and this is definitely a top pick. For those on the fence about salmon, this one is a must try. Enjoy!!

Skål,

Coconut Curry Salmon

A home-run recipe. This coconut curry salmon recipe is sweet, savoury and a little spicy. A great recipe for all those "on the fence," about salmon!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Thai-Inspired

Servings 4

Ingredients

  

• 1½ lbs. salmon fillet skin-off
• 1½ cups unsweetened coconut milk approx. 1 can
• 1 tablespoon grated ginger
• 1 tablespoon brown sugar
• 1 teaspoon fish sauce
• 3 tablespoon red curry paste
• ½ lime, juiced
• 2 cups chopped spinach
• pepper, to taste
• rice

Instructions

 

• In a large saucepan over medium heat, whisk together coconut milk, ginger, brown sugar, fish sauce, red curry paste, spinach, and lime juice.
• Let mixture simmer for 30 minutes.
• While the curry is simmering begin to prepare the salmon. Cut the salmon into roughly 1 inch chunks. If your salmon has the skin-on, remove before cooking. Place aside.
• Begin preparing rice if you are going to eat the curry right away. Cook desired amount, and follow directions on the package.
• Once the sauce has simmered for 30 minutes, place the chunked salmon in the sauce and place a lid over the saucepan, let cook for 5 minutes. Gently turn the salmon to ensure all sides are cooked.
• Serve over rice and top with pepper, to taste. Enjoy!

Notes

We typically will always recommend fresh salmon, BUT as mentioned above the quality of this dish would not be lost using frozen salmon, which is generally more affordable but can sometime get a bad rap. 

Keyword coconut curry, salmon curry, salmon recipe, seafood curry