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Fish | Seafood, Kids, One Pot, Pasta | Rice | Barley, Quick meals  /  6.05.2021

Thai Coconut Salmon Curry

by Anna Chwistek
Anna Chwistek

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.

serving dumplings | Thai Coconut Curry Salmon

You might think this 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. 

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 some 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.
Let me guide you through the recipe with this step-by-step VIDEO.

serving dumplings | Thai Coconut Curry Salmon

RECIPE NOTES  

  • you can use whatever veggies you want, like baby corn, spinach, zucchini, broccoli or peas
  • sear the 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
  • make it milder or spicier

serving dumplings | Thai Coconut Curry Salmon

More salmon, please!  

  • One-Pan Creamy Tomato Salmon with Chorizo
  • Miso Soy Salmon Sashimi Bowl
  • Pan Seared Salmon in Garlic Mascarpone Sauce

Recipe Video

Brothy Beans with Garlic and Parmesan

Yield: serves 4

Thai Coconut Salmon Curry

Thai Coconut Salmon Curry
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 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 3/4 cups/400 ml unsweetened coconut milk
  • 1/2 cup/125 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 Jasmin rice or bread, for serving

Instructions

    1. Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.
    2. 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.
    3. 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.
    4. Add bok choy, fish sauce and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.
    5. 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.
    6. Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!

Notes

Calories Per Serving: 374 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Fish | Seafood
 
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Tags

  • coconut milk
  • fish
  • quick meals
  • salmon
  • vegetables

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32 comments

  • EricaDVM
    9.05.2021

    This was delicious! I used fish stock instead of veggie but otherwise followed the recipe as written, and served with cilantro lime rice.

    Reply
    • Anna
      10.05.2021

      Thank you for giving the recipe a try! I am so glad you enjoyed it!

      Reply
  • KJ
    17.05.2021

    Is there a substitute for peanut butter?

    Reply
    • Anna
      17.05.2021

      You can use almond butter. Enjoy the recipe!

      Reply
      • Nora
        22.01.2023

        I’m not crazy about curry, can it be made without it?

        Reply
        • Anna Chwistek
          22.01.2023

          Hi, you can use more tomato paste and 1/2 to 1 teaspoon chili paste of your choice. Please let me know if you have any more questions. Enjoy the recipe!

  • Carol E Milburn
    21.05.2021

    I’m going to make the Thai Coconut Salmon. I can’t wait to try it. It has all my favorite ingredient in it. I’ll send a picture when I finish it. Can I print the recipe? It’s easier for me to see.

    Reply
    • Anna
      21.05.2021

      Sure, there’s a print option underneath the recipe on desktop and tablet version. Enjoy the recipe!

      Reply
  • Jefe Ham
    24.05.2021

    Anna! What a delicious dish! I feel guilty it took me very little time to prepare, yet it tasted like I spent an entire day! I made it as directed, my wife and I absolutely loved it! Definite fav!!! Kudos and thank you!

    Reply
    • Anna
      24.05.2021

      That’s so nice to hear! I’m really glad you enjoyed the recipe. Thank you for giving it a try!

      Reply
  • Susan Ivery
    5.06.2021

    This looks delicious, can you suggest a replacement for peanut butter? I have a nut allergy. Thank you!

    Reply
    • Anna
      5.06.2021

      Hi, you can use almond or cashew butter. Hope you love it!

      Reply
    • Naomi
      3.10.2021

      You could try tahini or sunflower seed butter

      Reply
  • Leeanna
    6.06.2021

    Is there a substitute for fish sauce?…Also I have Thai Curry Spice…but it is not Red……is this ok..?….I can’t wait to try it…!

    Reply
    • Anna
      6.06.2021

      Hi! You can leave the fish sauce out. If using thai curry spice, start by adding 1 tbsp, taste and add more to your own liking. Hope you love it!

      Reply
  • Sam Bryer
    28.06.2021

    So tasty! What was the calorie amount for this?

    Reply
  • Eva Alvarez
    13.08.2021

    Amazing ! Try it , you will love it .

    Reply
    • Anna Chwistek
      13.08.2021

      So glad you enjoyed the recipe! Thanks for making!

      Reply
  • Mysha Patray
    4.10.2021

    Delicious

    Reply
    • Anna Chwistek
      4.10.2021

      thank you! so glad you enjoyed!

      Reply
  • Jane
    26.10.2021

    Fabulous recipe! It is perfect as written and it’s going into my regular repertoire for quick and tasty weeknight dinners. Thank you!

    Reply
    • Anna Chwistek
      26.10.2021

      that’s so nice to hear! I’m so glad you enjoyed the recipe, thanks so much for giving it a try!

      Reply
  • Jennifer
    31.10.2021

    I made this tonight and it was insanely delicious!! We enjoyed it more than some of the dishes at our local Thai spot. I threw a handful of cilantro on at the end and it was *chefs kiss*

    Reply
    • Anna Chwistek
      31.10.2021

      Love hearing this! I’m so glad you enjoyed the recipe, thanks so much for making it!

      Reply
  • Joanna
    30.11.2021

    I just made this. This is so good.. substituted chicken and shrimp and broccoli.

    Reply
    • Anna Chwistek
      30.11.2021

      Sounds amazing! I’m really glad you enjoyed this recipe, thanks for making!

      Reply
  • Michele Phillips
    29.01.2022

    I just posted on your Instagram but wanted to comment here as well. This curry is absolutely sensational. I made it for dinner last night and we practically inhaled it. A big thank you from Western Australia (where we’re in the middle of a very hot summer).

    Reply
    • Anna Chwistek
      29.01.2022

      Fantastic, that’s really nice to hear! So glad you enjoyed the recipe, thanks so much for making it!

      Reply
  • Melissa
    26.02.2022

    Wow! This recipe was amazing! The longest part was prepping the veggies. The actual cooking time was fast. We were expecting company and it didn’t work out so we had leftovers. My husband and I were hiding the leftovers from one another so that we could enjoy it one last time in our lunches at work. If you like Thai-inspired dishes, this one is a winner! It wasn’t spicy. I added a very small pinch of red pepper flakes to the dish as it was cooking too.

    Reply
    • Anna Chwistek
      26.02.2022

      Yay! Love hearing that, Melissa. So glad this recipe was a hit, thanks for the comment!

      Reply
  • Donnette Kine Lewis
    11.12.2022

    Very tasty! The only change I would make next time is shorter cooking time for fish…2 minutes/per side should do it. (May have been my fish sizes)
    Thank you for an incredible meal.

    Reply
    • Anna Chwistek
      11.12.2022

      I’m so happy you enjoyed it!

      Reply

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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