Description
This Salmon Coconut Curry is a vibrant and flavorful dish featuring tender salmon cooked to perfection and simmered in a rich, creamy coconut curry sauce infused with red curry paste, fresh ginger, garlic, and a balance of savory and sweet flavors. Served over jasmine rice and garnished with fresh herbs, it’s a satisfying meal perfect for a weeknight dinner or special occasion.
Ingredients
Salmon
- 4 pieces of 6 oz salmon (center cut), skin removed
- Salt, to taste
- Pepper, to taste
- 1-2 tablespoons olive oil, for cooking
Curry Sauce & Vegetables
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 teaspoons ginger, grated
- 2-3 tablespoons red curry paste
- 1 (15 oz) can coconut milk
- 1 teaspoon fish sauce
- 2 tablespoons coconut aminos
- 2 teaspoons brown sugar
- 1/4 cup fresh lime juice
- 2 cups baby spinach
- 1/4 cup Thai basil leaves, plus more for garnish
Garnish & Serving
- Cilantro, for garnish
- Sliced green onion, for garnish
- Jasmine rice, for serving
Instructions
- Prepare the Salmon: Pat the salmon pieces dry with paper towels and season them liberally with salt and pepper on all sides to enhance flavor.
- Heat the Pan: Preheat a large skillet over medium-high heat until hot, then add olive oil to coat the bottom evenly.
- Cook the Salmon: Place the salmon in the skillet and cook undisturbed for 4-5 minutes on one side until golden brown and crispy. Flip carefully—when the salmon releases easily, it’s time to turn. Cook the other side for another 4-5 minutes until the internal temperature reaches 145°F.
- Remove and Set Aside: Transfer the cooked salmon to a plate and set it aside while you prepare the curry sauce.
- Sauté Vegetables: In the same skillet, add the sliced onions and red bell peppers. Sauté for 3-4 minutes or until the vegetables start to soften and become fragrant.
- Add Aromatics and Curry Paste: Stir in minced garlic, grated ginger, and red curry paste. Cook for 1-2 minutes to release their flavors.
- Add Liquids and Seasoning: Pour in the coconut milk, then add brown sugar, lime juice, coconut aminos, and fish sauce. Stir everything thoroughly to combine into a smooth curry sauce.
- Simmer the Sauce: Reduce the heat to low and let the sauce simmer gently for about 5 minutes, allowing flavors to meld and the sauce to slightly thicken.
- Incorporate Greens and Reheat Salmon: Stir in baby spinach and Thai basil leaves until they wilt. Return the salmon pieces to the skillet, nestling them into the sauce, and simmer for a few more minutes just to reheat the fish without breaking it apart.
- Serve: Spoon jasmine rice onto plates, top with the salmon coconut curry, and garnish with additional Thai basil, cilantro, and sliced green onions. Enjoy this aromatic and comforting dish warm.
Notes
- For best results, use fresh salmon center-cut pieces with skin removed for even cooking.
- Adjust the amount of red curry paste to control the heat level according to your preference.
- Ensure you do not overcook the salmon; it should remain moist and flaky.
- If jasmine rice is unavailable, basmati or other long-grain rice varieties can be used as alternatives.
- Fresh herbs like Thai basil and cilantro add aromatic brightness; don’t skip the garnish for a well-rounded flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
