Rich, savory, creamy, and sweet, this weeknight coconut Red curry salmon recipe has it all!
As the weather gets colder once again, I find myself searching for hearty, warming recipes that are deliciously filling but aren’t as heavy as pasta. With coconut milk, ginger, and red curry paste, this delectable salmon dish is the perfect blend of sweet and heat. And, not only is it satisfyingly flavorful, but it feels like a warm hug on chilly winter days.
An ideal weeknight dinner made stovetop, this salmon and veggie dish is rich in flavor but not spicy. Coconut milk adds a creamy sweetness to the red curry, while garlic, shallot, and ginger warm up the sauce. Paired with broccoli and mushrooms, this dinner showstopper is as nutritious as it is delicious. Your whole family will love it!
You can watch a step-by-step video of this recipe on the Savvy Spoon Instagram, here!
About the Ingredients
This dish features a creamy coconut curry sauce – the star of the show! The secret lies in the perfect balance of flavors. Here’s a breakdown:
- Coconut milk: The base of the sauce, full-fat coconut milk adds a rich creaminess and subtle sweetness. You can use light coconut milk for a lower-fat option, but the flavor and texture won’t be quite as decadent.
- Red curry paste: This magic ingredient packs a punch of Thai flavors. It incorporates chilies, lemongrass, galangal, and other aromatics, adding depth and a touch of heat. Look for brands like Thai Kitchen in your grocery store. While this recipe uses red curry paste for its vibrant color and flavor profile, you could experiment with yellow curry paste for a milder option next time!
- Aromatics: Ginger, garlic, and shallots form the base of the sauce, adding warmth and fragrance.
Tips & Tricks:
For the Salmon
- Pat it dry: Excess moisture on the salmon skin will prevent it from crisping up nicely. Use a paper towel to remove any surface moisture from the salmon fillets before seasoning.
- Sear skin-side down: This ensures beautifully crispy skin, a hallmark of delicious pan-seared salmon. Be patient! Don’t try to flip the salmon too early – it will release easily from the pan when it’s ready.
- Don’t overcook: Salmon cooks quickly. Aim for 2-3 minutes per side for medium-rare, flaky salmon.
For the Curry:
- For an extra kick of flavor, add a splash of fish sauce to the red curry sauce.
- Want a touch of sweetness? Stir in a teaspoon of brown sugar or coconut sugar to the sauce.
- Don’t have fresh ginger? Substitute 1 teaspoon of ground ginger, but fresh is always best!
- Feel free to experiment with different vegetables. Bell peppers, bok choy, snap peas, or cauliflower rice would all be delicious additions.
- This recipe is easily doubled to feed a crowd. Just use a larger skillet and adjust the cooking time as needed.
Why I love this Recipe!
This coconut red curry salmon recipe is a winner on so many levels. It’s:
- Quick and easy: Perfect for busy weeknights!
- Flavorful: Packed with bold Thai flavors.
- Nutritious: Protein-rich salmon paired with healthy vegetables.
- Versatile: Customizable with your favorite ingredients.
The Recipe
Now that you’re armed with all the tips and tricks, let’s get cooking! Here’s the recipe for this delectable coconut red curry salmon.
Ingredients:
For the salmon:
- 3 (6-ounce) salmon fillets
- Salt and black pepper, to taste
- 1-2 tbsp. avocado oil
For the curry:
- 1 tbsp. butter
- 2 cloves garlic, minced
- 1 shallot, thinly sliced
- 1 tbsp. fresh ginger, grated (or 1 tsp. ground ginger)
- 2 tbsp. red curry paste (Thai Kitchen brand recommended)
- 1 (13.5 oz) can full-fat coconut milk (or light coconut milk for a lower-fat option)
- ½ tsp. black pepper
- 1 tbsp. low-sodium soy sauce or tamari
- 1 head broccoli, chopped into florets
- ¾ cup sliced mushrooms
To serve:
- Jasmine rice, cooked according to package instructions
- Fresh cilantro, for garnish
Instructions:
- Prep the salmon: Pat the salmon fillets dry with a paper towel. Season generously with salt and black pepper on all sides.
- Sear the salmon: Heat avocado oil in a large skillet over medium-high heat. Carefully place the salmon fillets in the pan, skin-side down. Sear for 5 minutes, undisturbed.
Tip: Resist the urge to move the salmon! It will release from the pan easily once it’s browned and crispy.
- Flip and cook through: Gently flip the salmon fillets and cook for an additional 2-3 minutes, or until the salmon is cooked through and flaky. Remove the salmon from the pan and set aside on a plate.
- Clean the pan (optional): If there are any browned bits stuck to the bottom of the pan, you can remove them with a paper towel. However, these bits add a nice flavor to the sauce, so feel free to leave them in!
- Sauté the aromatics: Add the butter to the pan and melt over medium heat. Add the garlic, shallot, and ginger, and sauté for 2 minutes, until fragrant.
- Add the curry paste and coconut milk: Stir in the red curry paste and cook for an additional minute, allowing the flavors to bloom. Pour in the coconut milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Season the sauce: Season the sauce with black pepper and soy sauce. Taste and adjust seasonings as needed.
- Simmer the vegetables: Add the broccoli and mushrooms to the pan and simmer for 4-5 minutes, or until the vegetables are tender-crisp.
- Rewarm the salmon: Nestle the cooked salmon fillets back into the pan with the vegetables and sauce. Gently simmer for 1-2 minutes to rewarm the salmon.
- Serve and enjoy! Plate the cooked salmon and vegetables over a bed of jasmine rice. Garnish with fresh cilantro and a squeeze of lime juice, if desired.
Leftovers? Store leftover coconut red curry salmon in an airtight container in the refrigerator for up to 3 days.
I hope you love this coconut red curry salmon recipe as much as I do! It’s a flavorful, nutritious, and delicious meal that’s perfect for busy weeknights.
Leave a comment below and let me know what you think!
Frequently Asked Questions (FAQs)
Q: Is there a way to make the sauce a little creamier?
Absolutely! While the creamy coconut milk is a key element, you can add a splash of heavy cream for an extra decadent touch.
Q: I don’t have fresh ginger. Can I use something else?
Fresh ginger is ideal for the best flavor, but 1 teaspoon of ground ginger or ginger paste will work in a pinch.
Q: I’m new to cooking Thai food. Are there any other tips?
Thai cuisine is known for its bold flavors and vibrant ingredients. This recipe uses simple ingredients like fresh ginger, garlic, shallots, and red curry paste to create an authentic Thai-inspired flavor profile. Don’t be afraid to experiment and have fun with it!
Q: Can I use a different type of fish?
Salmon is a perfect choice for this recipe because it’s fatty and cooks quickly. However, you could substitute other firm-fleshed fish like cod, halibut, or even tofu for a vegetarian option.
Q: How can I store leftovers?
Leftover coconut curry salmon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or coconut milk if needed to thin out the sauce.
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Coconut Red Curry Salmon
Ingredients
For salmon
- 3 6 0z. salmon filets
- salt + pepper to taste
- avocado oil
For the curry
- 1 Tbsp butter
- 2 Cloves garlic minced
- 1 shallot sliced thinly
- 1 Tbsp ginger grated ground ginger
- 2 Tbsp red curry paste I prefer Thai Kitchen brand
- 1 Can light coconut milk or light coconut milk for a lower-fat option
- 1/2 Tsp pepper
- 1 Tbsp low sodium soy sauce or tamari
- 1 Head broccoli chopped into florets
- 3/4 Cup sliced mushrooms
To serve
- jasmine rice cooked according to package instructions
- fresh cilantro for garnish
Instructions
- Prep the salmon: Pat the salmon fillets dry with a paper towel. Season generously with salt and black pepper on all sides.
- Sear the salmon: Heat avocado oil in a large skillet over medium-high heat. Carefully place the salmon fillets in the pan, skin-side down. Sear for 5 minutes, undisturbed.
- Tip: Resist the urge to move the salmon! It will release from the pan easily once it's browned and crispy.
- Flip and cook through: Gently flip the salmon fillets and cook for an additional 2-3 minutes, or until the salmon is cooked through and flaky. Remove the salmon from the pan and set aside on a plate.
- Clean the pan (optional): If there are any browned bits stuck to the bottom of the pan, you can remove them with a paper towel. However, these bits add a nice flavor to the sauce, so feel free to leave them in!
- Sauté the aromatics: Add the butter to the pan and melt over medium heat. Add the garlic, shallot, and ginger, and sauté for 2 minutes, until fragrant.
- Add the curry paste and coconut milk: Stir in the red curry paste and cook for an additional minute, allowing the flavors to bloom. Pour in the coconut milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Season the sauce: Season the sauce with black pepper and soy sauce. Taste and adjust seasonings as needed.
- Simmer the vegetables: Add the broccoli and mushrooms to the pan and simmer for 4-5 minutes, or until the vegetables are tender-crisp.
- Rewarm the salmon: Nestle the cooked salmon fillets back into the pan with the vegetables and sauce. Gently simmer for 1-2 minutes to rewarm the salmon through.
- Serve and enjoy! Plate the cooked salmon and vegetables over a bed of jasmine rice. Garnish with fresh cilantro and a squeeze of lime juice, if desired.