Dreamy Thai Coconut Salmon Curry Recipe: Taste Paradise Now

Creamy, aromatic currents of flavor swirl through this tantalizing thai coconut salmon curry recipe that promises a culinary adventure.

Tender salmon nestles in a velvety coconut sauce bursting with exotic spices and vibrant herbs.

Each spoonful brings a harmonious blend of richness and zest that dances across your palate.

Fresh ingredients combine to create a meal that feels both comforting and exciting.

Fragrant lemongrass and ginger infuse the sauce with depth and complexity.

Vibrant vegetables add color and nutrition to this stunning dish.

FAQs

• What type of salmon works best for this recipe?

Wild-caught or Atlantic salmon are great choices. Look for fresh, high-quality fillets with firm flesh and no strong fishy smell.

• Can I use a different protein instead of salmon?

Absolutely! You can substitute salmon with chicken, shrimp, or tofu if you prefer. Adjust cooking times accordingly to ensure proper doneness.

• Is this curry spicy?

The spice level depends on the curry paste you use. Red curry paste tends to be spicier, while green or yellow are milder. You can control heat by adding more or less red pepper flakes.

• Do I need any special equipment to make this dish?

No special equipment required. A large non-stick frying pan and basic kitchen tools like a knife and cutting board are all you’ll need to create this delicious curry.

Thai Coconut Salmon Curry Overview

• Elevate Weeknight Dinners: Transform your ordinary meal into an extraordinary culinary adventure with this vibrant Thai-inspired salmon curry that brings restaurant-quality flavors right to your kitchen.
• Master Quick Gourmet Cooking: Impress family and friends with a sophisticated dish that looks complex but comes together in under 30 minutes, proving you can create restaurant-worthy meals without extensive cooking skills.
• Nutrition Powerhouse Meal: Pack your plate with omega-3 rich salmon, fresh vegetables, and aromatic spices that deliver incredible taste while providing a balanced, wholesome nutrition profile perfect for health-conscious food lovers.
• Customize Your Culinary Creation: Easily adapt the recipe by swapping proteins, adjusting spice levels, or changing side dishes to suit personal preferences, making this curry a flexible and exciting meal option for diverse palates.

Ingredients for Thai Coconut Salmon Curry

• Salmon Fillets: Fresh fish with a rich, buttery flavor that serves as the main protein in this curry.
• Fish Sauce: Adds depth and authentic Thai umami flavor to the dish.

• Onion, Garlic, Ginger: Classic flavor base that provides a robust and fragrant foundation for the curry.
• Bell Pepper, Bok Choy: Colorful vegetables that add crunch and nutrition to the dish.
• Tomato Paste: Enhances the richness and provides a slight tangy undertone to the sauce.

• Curry Paste: Brings authentic Thai flavor and heat to the dish.
• Sweet Paprika, Salt, Pepper, Red Pepper Flakes: Provide layers of seasoning and spice.
• Coriander, Cumin: Warm spices that add complexity to the curry's flavor profile.

• Coconut Milk, Broth: Create a creamy and flavorful sauce for the salmon.
• Peanut Butter: Adds richness and helps thicken the sauce.

• Basil Leaves: Fresh herb that brings a bright, aromatic finish to the dish.
• Lemon Juice: Adds a touch of brightness and acidity.

• Coconut Oil, Butter: Provide a rich cooking medium and enhance flavor.

Preparation Instructions for Thai Coconut Salmon Curry

Step 1: Prepare Salmon

Pat salmon fillets completely dry using paper towels.

Generously season the fish with salt, black pepper, and sweet paprika, ensuring even coverage across the entire surface.

Step 2: Create Golden Crust

Heat a blend of coconut oil and butter in a large non-stick pan over medium-high heat.

Carefully place salmon fillets into the hot pan.

Sear each side for 3-4 minutes until a beautiful golden-brown crust forms.

Gently remove salmon and set aside on a clean plate.

Step 3: Build Flavor Base

• Diced onions
• Minced garlic
• Freshly grated ginger

Cook on low heat for 2 minutes until aromatic.

Toss in chopped bell peppers and sauté for an additional 3 minutes.

Stir in tomato paste and curry paste, cooking for 1 minute.

Sprinkle ground coriander, cumin, and red pepper flakes.

Season with salt and pepper.

Pour in broth and bring to a rolling boil.

Step 4: Create Creamy Curry Sauce

• Chopped bok choy
• Fish sauce
• Creamy peanut butter

Stir ingredients thoroughly.

Pour in coconut milk and reduce heat to create a gentle simmer.

Step 5: Finish Cooking Salmon

Carefully nestle seared salmon fillets into the simmering sauce.

Squeeze fresh lemon juice over the fish.

Allow to simmer for 3-5 minutes until salmon is perfectly cooked and sauce slightly thickens.

Remove from heat.

Step 6: Garnish and Serve

Fold in fresh basil leaves.

Serve immediately over steamed rice or alongside crusty bread.

Sprinkle extra red pepper flakes for added heat.

Enjoy your restaurant-quality meal!

Pro Tips for Thai Coconut Salmon Curry

• Pat fillets dry before cooking to achieve a golden-brown crust and prevent steaming.
• Adjust curry and red pepper flakes to match your heat tolerance, creating a personalized flavor profile.
• Select wild-caught salmon and fresh herbs like basil for maximum taste and nutritional benefits.
• Watch salmon closely during simmering, removing from heat when just cooked through to maintain tender, moist texture.
• Stir peanut butter thoroughly to create a rich, smooth sauce that clings beautifully to the salmon.

Flavor Variations for Thai Coconut Salmon Curry

• Vegan Coconut Tofu Curry: Replace salmon with firm tofu, using extra-firm cubed tofu seared similarly and cooked in the same fragrant curry sauce.
• Gluten-Free Seafood Version: Swap salmon for white fish like cod or halibut, ensuring all curry paste and sauce ingredients are certified gluten-free.
• Low-Carb Cauliflower Rice Option: Substitute traditional rice with cauliflower rice to reduce carbohydrate content while maintaining the authentic curry flavor profile.
• Spicy Chicken Curry Alternative: Use boneless chicken thighs instead of salmon, adjusting cooking time to ensure chicken is thoroughly cooked through the rich coconut sauce.

Serving Ideas for Thai Coconut Salmon Curry

• Tropical Island Feast: Serve the curry over steamed jasmine rice, creating a bed of fluffy goodness that soaks up the rich, creamy sauce.
• Bread Lover's Dream: Grab a crusty baguette or artisan bread to mop up every last drop of the delicious coconut curry sauce, ensuring no flavor goes to waste.
• Fresh Garnish Explosion: Sprinkle chopped cilantro, sliced green onions, and toasted cashews on top for added crunch, freshness, and a beautiful presentation that elevates the dish.
• Zesty Side Kick: Pair with a crisp cucumber salad dressed in lime juice and a touch of honey to balance the curry's warm, spicy flavors and provide a cool, refreshing contrast.

Storage Tips for Thai Coconut Salmon Curry

• Store leftover salmon curry in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3 days, ensuring the salmon remains fresh and flavorful.
• Transfer cooled curry to freezer-safe containers, leaving some space for expansion. Freeze for maximum 2 months. Seal tightly to prevent freezer burn and maintain taste.
• Gently warm curry in a pan over low-medium heat, stirring occasionally. Add a splash of coconut milk or broth to restore moisture and prevent drying out. Heat until warmed through, about 5-7 minutes.

Thai Coconut Salmon Curry Recipe

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4.6 from 37 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Savory Thai Coconut Salmon Curry promises an exotic culinary journey through Southeast Asian flavors. Delicate salmon nestles in a creamy, spice-infused coconut sauce, inviting you to explore a perfect balance of rich and fresh ingredients.

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Ingredients

Scale 1x2x3x

Protein:

• 4 salmon fillets (skin removed)

Vegetables and Aromatics:

• 1 red bell pepper (finely chopped)
• 1 baby Bok choy (roughly chopped)
• 1 small onion (finely chopped)
• 4 garlic cloves (minced)
• 1 tablespoon (tbsp) grated ginger

Liquids and Sauces:

• 2 tablespoons (tbsp) coconut oil or vegetable oil
• 1 tablespoon (tbsp) unsalted butter
• 1 ¾ cups unsweetened coconut milk (full fat)
• ½ cup vegetable broth
• 3 tablespoons (tbsp) Thai red curry paste
• 2 tablespoons (tbsp) tomato paste
• 1 tablespoon (tbsp) peanut butter
• 2 tablespoons (tbsp) lemon juice
• 1 tablespoon (tbsp) fish sauce

Spices and Seasonings:

• salt
• black pepper
• ½ teaspoon (tsp) ground coriander
• ½ teaspoon (tsp) ground cumin
• ½ teaspoon (tsp) sweet paprika
• 1 teaspoon (tsp) red pepper flakes

Garnish:

• basil leaves

Serving:

• steamed Jasmine rice or flatbread

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Instructions

1. Dry salmon fillets thoroughly with paper towel, then generously season with salt, pepper, and sweet paprika.
2. Heat coconut oil and butter in a large non-stick pan over medium-high heat (375°F). Sear salmon for 3-4 minutes per side until golden brown, then transfer to a separate plate.
3. Reduce heat to low and sauté onions, garlic, and ginger for 2 minutes until aromatic. Add bell peppers and cook an additional 3 minutes, stirring occasionally.
4. Incorporate tomato paste and curry paste, cooking for 1 minute. Sprinkle coriander, cumin, and red pepper flakes. Season with salt and pepper, then pour broth and increase heat to bring to a rapid boil.
5. Introduce bok choy, fish sauce, and peanut butter into the simmering liquid. Stir thoroughly to combine ingredients. Pour coconut milk and reduce heat to create a gentle simmer.
6. Carefully nestle seared salmon into the sauce, drizzle with fresh lemon juice, and continue simmering 3-5 minutes until fish is perfectly cooked and sauce slightly thickens.
7. Remove from heat, gently fold in fresh basil leaves. Serve immediately alongside steamed rice or crusty bread, garnishing with additional red pepper flakes if desired.

Notes

• Choose firm, fresh salmon with vibrant color and minimal fishy smell for the best flavor and texture.
• Avoid overcooking salmon by monitoring internal temperature and removing from heat when it reaches 145°F for perfectly tender, flaky results.
• Adjust curry paste quantity based on personal spice tolerance, starting with less and gradually increasing for desired heat level.
• Swap salmon with tofu or chickpeas for a vegetarian version, ensuring similar cooking times and protein preparation techniques.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 467 kcal
• Sugar: 4 g
• Sodium: 520 mg
• Fat: 36 g
• Saturated Fat: 18 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 90 mg