This one-pan Thai coconut salmon curry is not only a show-stopper to look at, it’s also seriously delicious, easy to make and ready in 30 minutes. Crispy seared salmon simmered in a rich, slightly spicy, creamy coconut sauce. Loaded with veggies and sprinkled with some fresh basil. You’ll love it!
Why You’ll Love this Thai Coconut Salmon Recipe
You might think this salmon recipe is reserved for special occasions only, think again. This is a one-skillet, fast weekday-worthy dinner you’ll come back to again and again… but it’s also fancy enough to serve on a dinner party.
That sweet, spicy combination of red curry, coconut milk and peanut butter is completely intoxicating. We also add a little squeeze of fresh lemon juice for a hint of acid which helps to round out the other flavors.
How to Make Thai Coconut Salmon Curry
This is how we do it. We sear the salmon fillets, sauté some fresh baby bok choy and bell pepper (or whatever veggies you have on hand), stir in coconut milk and seasonings to bring together the ultra-fresh, bold and creamy curry sauce. Then we serve it all up over rice, garnish with basil, or fresh cilantro, and an extra sprinkle of chili flakes. Done!
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
- Add whatever veggies you have on hand, like baby corn, spinach, zucchini, broccoli or green peas.
- How to sear salmon? The key too getting an ultra-crispy salmon without any sticking, is to use a non-stick skillet, then sear it over high heat with some vegetable oil or coconut oil paired with butter.
- Instead of basil, use Thai basil or cilantro.
- You can swap salmon for chicken, shrimp or tofu.
- Heat Level: medium. You can really spice this dish up by adding extra chili flakes. For a milder version, add just 1/4 teaspoon of the chili flakes.
- Leftover Thai salmon can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply add it to a skillet over medium heat and cook until heated through.
More salmon, please!
Cooking Video: How to Make Thai Coconut Salmon Curry
- 4 salmon fillets, skin removed
- 1 red bell pepper, finely chopped
- 1 baby bok choy, roughly chopped
- 2 tbsp coconut oil, or vegetable oil
- 1 tbsp unsalted butter
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- 1 ¾ cups/400 ml unsweetened coconut milk
- ½ cup/120 ml vegetable broth
- 3 tbsp Thai red curry paste
- 2 tbsp tomato paste
- 1 tbsp peanut butter
- 2 tbsp lemon juice
- 1 tbsp fish sauce
- salt + black pepper
- 1/2 tsp each: ground coriander, ground cumin, sweet paprika
- 1 tsp red pepper flakes
- basil leaves
- steamed Jasmine rice or flatbread, for serving
- Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.
- Heat coconut oil and butter in a large non-stick frying pan over medium high heat. Add the salmon fillets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.
- In the same pan, add onion, garlic and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper, cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cook for 1 minute. Add coriander, cumin and red pepper flakes. Season with salt and pepper. Pour broth and bring to a boil.
- Add bok choy, fish sauce and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.
- Nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3-5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Remove from heat.
- Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!
Amount Per Serving: Calories: 427Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 79mgSodium: 869mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 28g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.