Creamy Coconut Salmon Curry

Why I’ll Love This Recipe

I love how the rich salmon pairs with mellow, creamy coconut and hints of citrusy brightness. Everything cooks in one skillet, so cleanup is easy, and the flavors deepen beautifully overnight—perfect for meal prep as well as weeknight dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets, skin removed and cut into bite-size pieces

• Salt and freshly ground black pepper

• Coconut oil (or neutral oil)

• Small onion, finely diced

• Garlic cloves, minced

• Fresh ginger, minced

• Red curry paste (or yellow/green, to taste)

• Ground turmeric (optional for extra color)

• Full-fat coconut milk, well shaken

• Fish sauce (or soy sauce)

• Fresh lime juice

• Baby spinach or chopped kale (optional)

• Fresh cilantro or Thai basil, chopped (for garnish)

directions

1. I season the salmon pieces with salt and pepper.

2. In a deep skillet, I melt coconut oil over medium heat, then sauté the onion until translucent. I add garlic and ginger and cook 30 seconds until fragrant.

3. I stir in the curry paste (and turmeric if using) and toast it for one minute, releasing its aromas.

4. I pour in the coconut milk, add fish sauce, and bring it to a gentle simmer.

5. I nestle in the salmon pieces, cover, and cook 6–8 minutes, flipping once, until the salmon is just opaque.

6. If using spinach, I fold it in now to wilt. I finish with fresh lime juice, taste, and adjust salt or fish sauce as needed.

7. I serve the curry over steamed rice, garnished with cilantro.

Servings and timing

This recipe serves 4. I prep it in about 10 minutes and cook it in another 15, so dinner is on the table in roughly 25 minutes.

Variations

• I swap salmon for shrimp, cod, or firm tofu cubes when I want variety.

• A diced sweet potato or bell pepper can simmer in the sauce for extra veg.

• For heat lovers, I add a sliced Thai chili or extra curry paste.

• Light coconut milk works if I’m after a leaner sauce, though it’s slightly thinner.

storage/reheating

I refrigerate leftovers in an airtight container up to 3 days. To reheat, I warm the curry gently on the stove, adding a splash of water or coconut milk if it thickens too much. I avoid boiling to keep the salmon tender.

FAQs

How do I keep the salmon from overcooking?

I simmer it just until opaque—about 6–8 minutes—then remove the pan from heat; residual warmth finishes the fish perfectly.

Can I make this curry dairy-free and gluten-free?

Yes—coconut milk is naturally dairy-free, and using gluten-free fish sauce or tamari keeps it gluten-free.

What if I only have frozen salmon?

I thaw it overnight in the fridge, pat it very dry, and proceed as written; excess moisture can thin the sauce.

Can I prep the sauce ahead of time?

Absolutely—I make the sauce (through step 4) up to 2 days ahead, refrigerate, then reheat and slip in fresh salmon to finish just before serving.

Is curry paste interchangeable?

Red paste gives medium heat, yellow is milder, and green is spicier—use whichever I prefer and adjust quantity to taste.

Conclusion

This Creamy Coconut Salmon Curry delivers silky coconut richness, bright lime zing, and flaky salmon in every spoonful, all from one skillet in less than half an hour. It’s my quick ticket to warm, feel-good flavor whenever I need dinner in a hurry.