This creamy coconut salmon curry is a warm hug in a bowl! With flaky salmon, fragrant coconut milk, and tasty spices, it’s super easy to make for dinner.
I love how this dish comes together quickly, making it perfect for busy nights. Serve it over rice and enjoy a delicious meal without any fuss!
Key Ingredients & Substitutions
Salmon: Fresh salmon gives the best flavor and texture, but you can use frozen salmon too; just thaw it first. If you’re not a fan of salmon, try shrimp or tofu for a different protein option.
Coconut Milk: Full-fat coconut milk is creamy and rich, perfect for this dish. If you want a lighter version, use light coconut milk or even unsweetened almond milk. Just remember, it might be less creamy!
Red Curry Paste: This ingredient adds warmth and spice. If you can’t find red curry paste, use yellow or green instead, but adjust the amount to your heat preference.
Fish Sauce: It’s optional but adds depth. If you want a vegetarian option, use soy sauce or skip it altogether. You can also try coconut aminos for a milder taste.
Vegetables: Bell peppers and zucchini are great, but feel free to add other veggies like spinach, broccoli, or carrots for variety and nutrition!
How Do I Make Sure My Salmon Is Cooked Perfectly?
Cooking salmon can be tricky for some, but following a few tips will help ensure it’s juicy and not overcooked:
- Cut salmon into uniform chunks to ensure even cooking.
- Gently simmer in the sauce instead of boiling; this keeps it tender.
- Check for doneness after about 7 minutes; it should flake easily with a fork but still be moist.
If in doubt, you can use a food thermometer; salmon is perfectly done at 145°F (63°C).
How to Make Creamy Coconut Salmon Curry
Ingredients You’ll Need:
For the Curry:
- 1 lb (450g) salmon fillets, skin removed and cut into chunks
- 1 tbsp vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1-2 tbsp red curry paste (adjust to taste)
- 1 can (14 oz/400ml) coconut milk
- 1/2 cup chicken or vegetable broth
- 1 tbsp fish sauce (optional)
- 1 tsp brown sugar or palm sugar
- 1 red bell pepper, sliced
- 1 small zucchini, sliced (optional)
- Juice of 1 lime
- Fresh cilantro or Thai basil, chopped for garnish
- Salt and pepper to taste
For Serving:
- Cooked jasmine rice or basmati rice
Time Needed:
This recipe takes about 10 minutes for preparation and around 20 minutes for cooking. So, in total, you’ll spend about 30 minutes getting this delicious meal on the table. Perfect for those busy nights!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the oil in a large skillet or pan over medium heat. Once hot, add the finely chopped onion and sauté for about 3–4 minutes, until the onion becomes translucent. This adds a lovely base flavor to your curry!
2. Add Garlic and Ginger:
Next, stir in the minced garlic and grated ginger. Cook for about 1 minute until you can smell their wonderful aroma. Be careful not to burn them!
3. Incorporate the Curry Paste:
Now, it’s time to add the red curry paste. Stir it into the mixture and cook for another 1-2 minutes. This will help deepen the flavors!
4. Pour in Coconut Milk and Broth:
Pour in the coconut milk and broth, stirring everything to combine. Add the optional fish sauce and brown sugar. Let this simmer gently for about 5 minutes, allowing all the flavors to blend beautifully.
5. Add Vegetables:
Add the sliced bell pepper and zucchini (if using) to the pan. Cook for about 3 minutes until they soften slightly. Feel free to add any other vegetables you like at this stage!
6. Cook the Salmon:
Gently add the salmon chunks to the curry. Cover the pan and let it simmer on low heat for 7–10 minutes, or until the salmon is cooked through and flakes easily when poked with a fork.
7. Finish with Lime Juice:
Stir in the fresh lime juice and taste the curry. Adjust the salt and pepper to your liking, giving it a final stir!
8. Serve and Enjoy:
Serve your creamy coconut salmon curry over a bed of fluffy jasmine or basmati rice. Garnish with fresh cilantro or Thai basil for that extra burst of flavor. Enjoy your comforting dinner!
Feel free to customize with your favorite veggies or protein, and let the culinary adventure begin!
Frequently Asked Questions (FAQ) about Creamy Coconut Salmon Curry
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to thaw the frozen salmon in the refrigerator overnight or submerge it in cold water for a quicker thaw. Once thawed, pat it dry before adding it to the curry for best results.
What Can I Substitute for the Red Curry Paste?
If you don’t have red curry paste, you could use yellow or green curry paste, but adjust the quantity to suit your heat preference. Alternatively, a combination of ground spices like cumin, coriander, and turmeric can work in a pinch, although the flavor will differ slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of coconut milk to keep it creamy.
Can I Make This Recipe Vegetarian?
Absolutely! You can replace the salmon with firm tofu or chickpeas. Just adjust the cooking time accordingly, as tofu only needs to be heated through, making it a quick and delicious alternative.
