Simple Salmon Coconut Curry
A velvety, aromatic curry featuring tender salmon fillets swimming in a coconut milk broth infused with lemongrass, lime leaves, and gentle heat from red curry paste. Perfect for a weeknight meal that delivers restaurant-quality flavors.
Ingredients
- 4 salmon fillets about 6 oz each, skin removed
- 2 tablespoons vegetable oil
- 1 medium onion thinly sliced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2-3 tablespoons Thai red curry paste adjust to your heat preference
- 2 stalks lemongrass outer leaves removed, bruised and cut into 3-inch pieces
- 4 kaffir lime leaves fresh or dried – substitute with 1 tablespoon lime zest if unavailable
- 1 red bell pepper sliced
- 1 can 13.5 oz full-fat coconut milk
- 1 cup vegetable or fish stock
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro chopped, for garnish
- Thai basil leaves for garnish (optional)
- Steamed jasmine rice for serving
Instructions
- Prepare the salmon: Pat the salmon fillets dry with paper towels and season lightly with salt. Cut into 2-inch chunks for even cooking and set aside at room temperature while preparing the sauce.
- Create the aromatic base: Heat oil in a large skillet or wok over medium heat. Add onions and cook for 3 minutes until softened. Add garlic and ginger, cooking for 1 minute until fragrant, being careful not to burn.
- Build the curry sauce: Stir in the red curry paste and cook for 1-2 minutes to release its flavors. Add the lemongrass pieces and lime leaves, stirring to combine everything.
- Add liquids and simmer: Pour in the coconut milk and stock, then add fish sauce and brown sugar. Bring to a gentle simmer and allow to reduce for about 8 minutes, letting the flavors meld together.
- Incorporate the vegetables: Add the sliced bell pepper and continue to simmer for another 3 minutes until slightly softened but still crisp.
- Cook the salmon: Gently place the salmon pieces into the simmering curry. Cook for 5-7 minutes, occasionally spooning the sauce over the fish, until the salmon is just cooked through and flakes easily.
- Finish with brightness: Remove from heat and stir in lime juice. Taste and adjust seasoning if needed, adding more fish sauce for saltiness or sugar for sweetness.
- Serve immediately: Remove lemongrass pieces and lime leaves. Ladle the curry and salmon over steamed jasmine rice, garnishing with fresh cilantro and Thai basil leaves.
Notes
- The curry base can be prepared up to a day ahead and refrigerated. Simply reheat and add the salmon when ready to serve.
- For a thicker sauce, simmer the curry longer before adding the salmon.
- This recipe works beautifully with other firm fish like cod or halibut if salmon isn’t available.
- Look for kaffir lime leaves in Asian markets or online—they freeze well for future use.
- The flavor improves if allowed to rest for 5 minutes after cooking, letting the salmon absorb more of the curry essence.