Name: Creamy Coconut Salmon Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai-Inspired
Ingredients: Salmon & Aromatics; 1 lb (450 g) salmon fillets, skin removed, cut into bite-size pieces; ¾ tsp kosher salt, plus more to taste; ½ tsp freshly ground black pepper; 1 Tbsp coconut oil or neutral oil; 1 small onion, finely diced; 2 garlic cloves, minced; 1 Tbsp fresh ginger, minced; Curry Sauce; 2 Tbsp red curry paste (yellow milder / green hotter—use to taste); ½ tsp ground turmeric (optional, for color); 1 can (13.5 oz / 400 ml) full-fat coconut milk, well shaken; 1 Tbsp fish sauce or soy sauce/tamari; 1 Tbsp fresh lime juice; Finish & Garnish; 2 cups baby spinach or chopped kale (optional); 2 Tbsp chopped fresh cilantro or Thai basil, for garnish

Description

This easy Thai-inspired curry simmers tender salmon in a fragrant red curry coconut sauce with ginger, lime, and fresh herbs—ready in 30 minutes.

Ingredients

Salmon & Aromatics
1 lb (450 g) salmon fillets, skin removed, cut into bite-size pieces

¾ tsp kosher salt, plus more to taste

½ tsp freshly ground black pepper

1 Tbsp coconut oil or neutral oil

1 small onion, finely diced

2 garlic cloves, minced

1 Tbsp fresh ginger, minced

Curry Sauce
2 Tbsp red curry paste (yellow milder / green hotter—use to taste)

½ tsp ground turmeric (optional, for color)

1 can (13.5 oz / 400 ml) full-fat coconut milk, well shaken

1 Tbsp fish sauce or soy sauce/tamari

1 Tbsp fresh lime juice

Finish & Garnish
2 cups baby spinach or chopped kale (optional)

2 Tbsp chopped fresh cilantro or Thai basil, for garnish

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Instructions

Season Salmon – Pat salmon pieces dry; sprinkle with salt and pepper.

Sauté Aromatics – Melt coconut oil in a deep 12-inch skillet over medium heat. Add onion; cook 3 min until translucent. Stir in garlic and ginger; sauté 30 sec.

Toast Curry Paste – Add curry paste (and turmeric, if using); cook 1 min to bloom spices.

Simmer Sauce – Pour in coconut milk and fish sauce; stir, scraping up any browned bits. Bring to a gentle simmer.

Poach Salmon – Nestle salmon into sauce. Cover; cook 6–8 min, turning once, until fish is just opaque and flakes easily.

Finish – Fold in spinach to wilt 1 min. Off heat, stir in lime juice. Taste and adjust salt or fish sauce.

Serve – Spoon curry over steamed rice; garnish with fresh cilantro.

Notes

Protein swap: Shrimp, cod, or firm tofu work beautifully.

Veggie add-ins: Simmer diced sweet potato or bell pepper with the sauce until tender.

Heat lovers: Add a sliced Thai chili or extra curry paste.

Lighter option: Light coconut milk yields a thinner but still tasty sauce.

Make-ahead: Cook sauce through step 4 up to 2 days early; reheat and add fresh salmon when ready to serve.

Prep Time: 10 min
Cook Time: 15 min
Category: Dinner / Main Course
Method: One-Skillet Simmer
Cuisine: Thai-Inspired