Thai-Style Coconut Curry with Pan-Seared Salmon
This Creamy Salmon Curry with coconut milk takes just 30 minutes to make and has a rich, boldly flavored sauce, perfect over a bowl of Jasmine rice. Made with Thai red curry paste, loads of veggies, and foolproof pan seared salmon, you'll love this for an easy weeknight dinner recipe. Gluten-free and dairy-free.
Servings: 4 servings
Calories: 398kcal
Video
Equipment
Ingredients
- 2 Tbsp canola oil
- 4 (6oz) salmon fillets skin on or off
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1 medium onion thinly sliced
- 1 red bell pepper seeds removed, diced
- 1 orange bell pepper seeds removed, diced
- 4 cloves garlic finely chopped
- 2 tsp ginger paste or 1-inch piece of ginger root peeled and grated
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp rice wine vinegar
- 2 tsp sesame oil
- 1 (13.5oz) can coconut milk full-fat
- 3 Tbsp Thai red curry paste
- 1 Tbsp brown sugar
- 2 Tbsp fish sauce
- 1 (5oz) bag fresh baby spinach
- 2 limes 1 juiced and the other cut into wedges for serving
For serving
- Jasmine rice, fresh cilantro, fresh basil, thinly sliced scallions, chopped peanuts, and Thai red chile
Instructions
- If you haven’t already, make some jasmine rice (or white rice) for serving.
- Season the salmon. Pat the salmon filets dry with a paper towel, then season on both sides with 1 tsp Kosher salt and ¼ tsp black pepper.
- Pan-sear the salmon. In a large skillet or wok, heat 2 Tbsp canola oil over medium-high heat. When very hot, add the salmon fillets and cook undisturbed for 4 minutes. Carefully flip, then cook additional 3-4 minutes more. Remove from the pan and set aside.
- Sauté the veggies. To the same pan, add thinly sliced onion, diced red bell peppers, and orange bell peppers, Cook for 3 minutes, stirring occasionally. Add 4 cloves chopped garlic and 2 tsp ginger paste then cook 1 minute more. Deglaze the pan with 2 Tbsp soy sauce, 2 Tbsp rice wine vinegar, and 2 tsp sesame oil, scraping the bottom of the pan to release any brown bits.
- Make the coconut curry sauce. Add 1 can of coconut milk, 3 Tbsp Thai red curry paste, 1 Tbsp brown sugar, and 2 Tbsp fish sauce. Use a spatula to help break up the curry paste. Add 1 (5oz) bag of fresh baby spinach and the juice of 1 lime, then stir well until the spinach has wilted. Taste and adjust seasoning, adding more lime juice, soy sauce, or salt, as needed.
- Assemble, then serve. Either return the salmon to the pan with the curry sauce or plate the salmon over white rice and spoon the curry sauce on top. Either way, garnish with lime wedges, fresh cilantro, fresh basil, sliced scallions, chopped peanuts, and Thai red chile (if using).
Notes
- Veg add-ins: Baby bok choy, baby corn, sautéed mushrooms, or water chestnuts.
- Make ahead & storage: Best day one for crispy skin, but refrigerate leftovers up to 3 days.
- Freezing: Sauce freezes up to 3 months; salmon is best fresh. Thaw overnight before reheating.
- Frozen salmon: Thaw overnight and pat dry before cooking.
Nutrition
Calories: 398kcal | Carbohydrates: 15g | Protein: 36g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 94mg | Sodium: 1658mg | Potassium: 1107mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3746IU | Vitamin C: 90mg | Calcium: 74mg | Iron: 2mg
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