When I first tried this Salmon Coconut Curry, I was instantly hooked by the creamy sauce bursting with Thai flavors. It’s the perfect comfort dish that feels fancy but comes together with ease.
One chilly evening, I simmered the fragrant curry sauce and watched the salmon turn tender and flaky. The bright red bell pepper and baby eggplants brought great texture and a pop of color that made this meal feel special. Garnishing with fresh Thai basil and cilantro added that fresh aroma I love.
Why You’ll Love It:
- Rich, creamy coconut curry with a perfect balance of spicy and sweet
- Tender salmon fillets that melt in your mouth
- Crisp-tender vegetables add freshness and texture
- Simple simmering method that’s hands-off once underway
- Beautiful plating with vibrant colors that brighten your plate
A quick and comforting meal you can feel good about making any night.
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Salmon Coconut Curry
- Total Time: 35 minutes
- Yield: 4
Description
A creamy Thai coconut curry sauce gently simmers tender salmon fillets with crisp-tender vegetables, garnished with fresh herbs.
Ingredients
Salmon fillets (skin removed, cut into 4 oz portions)
Coconut milk (400 ml)
Red Thai curry paste (2 tablespoons)
Fish sauce (1 tablespoon)
Brown sugar (1 teaspoon)
Fresh lime juice (1 tablespoon)
Kaffir lime leaves (3, torn)
Fresh Thai basil leaves (10 leaves)
Red bell pepper (sliced, 1 medium)
Baby eggplants (halved, 4 pieces)
Garlic (minced, 2 cloves)
Shallots (thinly sliced, 2 medium)
Vegetable oil (2 tablespoons)
Fresh cilantro (for garnish)
Instructions
Heat vegetable oil in a large skillet over medium heat.
Add minced garlic and thinly sliced shallots; sauté until fragrant and translucent.
Stir in red Thai curry paste and cook for 1-2 minutes to release aroma.
Pour in coconut milk, then add fish sauce, brown sugar, fresh lime juice, and torn kaffir lime leaves. Stir well and bring to a gentle simmer.
Add sliced red bell pepper and halved baby eggplants to the sauce; simmer for about 5 minutes until vegetables are crisp-tender.
Gently place salmon fillet portions into the curry sauce, partially submerging them.
Cover and simmer for 8-10 minutes or until salmon is tender and flakes easily.
Remove from heat and stir in fresh Thai basil leaves.
Serve each salmon portion partially submerged in curry sauce in a shallow white bowl with vegetables arranged evenly around.
Garnish with fresh cilantro leaves on top before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
FAQ
Can I prepare this curry ahead of time?
Yes! The flavors actually deepen if you let it sit for a few hours in the fridge. Just reheat gently before serving.
How should I store leftovers?
Transfer the curry and salmon to an airtight container and refrigerate for up to 2 days. Reheat on low heat to keep the sauce creamy.
Save this recipe or print it out — then get ready to enjoy a bowl of cozy, colorful Thai-inspired comfort.