Best 11 Thai Coconut Curry Salmon Recipes

THAI SALMON CURRY

Steps:

• Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
• Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice.
• Use a whisk to blend it until it is smooth.
• Bring the coconut milk to a boil and add the fish.
• Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish).
• Sprinkle curry with chopped basil and cilantro.
• Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving.
• Ladle into bowls over steamed jasmine rice.

RED THAI SALMON CURRY

Steps:

• Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
• Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.

SALMON COCONUT CURRY

Steps:

• Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt & pepper.
• Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your carrots and broccolini.
• Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
• Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
• Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
• Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute.
• Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
• Stir in the lime juice, then add the fish back to the pan. Season with more salt & pepper as needed. Let it warm through for a couple of minutes. Sprinkle with the basil and cilantro and serve immediately.

THAI COCONUT SALMON CURRY

Steps:

• Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.
• Heat coconut oil and butter in a large non-stick frying pan over medium high heat. Add the salmon fillets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.
• In the same pan, add onion, garlic and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper, cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cook for 1 minute. Add coriander, cumin and red pepper flakes. Season with salt and pepper. Pour broth and bring to a boil.
• Add bok choy, fish sauce and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.
• Nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3-5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Remove from heat.
• Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!

CASHEW COCONUT SALMON CURRY

Steps:

• Begin by whisking the cashew coconut curry sauce ingredients together in a medium-sized bowl.
• Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Dry the salmon fillets well with paper towels then add them to the pan skinless side down. Let them cook for 5 minutes.
• Reduce the heat to medium then pour the curry sauce into the pan and cover the pan and let it cook for 3 minutes. Remove the pan from the heat and carefully stir the thickened sauce. Serve topped with cashews and cilantro.

COCONUT CURRY SALMON

Steps:

• Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
• Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness - I usually opt for 8-10 minutes). See notes and FAQs for potential broiling issues and alternative methods.
• Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
• Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.

COCONUT CURRY SALMON

Steps:

• Wash fish and pat dry. Cut into 2-inch cubes and season with salt and pepper.
• In a pan over medium heat, heat oil. Add onions, garlic, ginger, chili peppers, and cook until aromatic.
• Add tomatoes and cook, mashing with the back of a spoon, for about 2 to 3 minutes or until softened and release juice.
• Add coconut milk and bring to a simmer. Continue to cook until slightly reduced and thickened.
• Add curry powder and stir until dissolved.
• Add fish and cook for about 3 to 5 minutes or until cooked through.
• Season with salt and pepper to taste. Serve hot

SALMON COCONUT CURRY

Steps:

• Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned.
• Add the curry paste, turmeric, and hot peppers to the pan and stir to combine. Continue sauteeing for a few more minutes, stirring almost constantly.
• Add the coconut milk and a tablespoon of lime juice (you can add more to taste.) Bring the mixture up to a bubble. Add salt to taste.
• Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn't take long. Stir to cover the fish with the sauce. Add the spinach and cook just until it wilts.
• Check the seasoning again, and serve the curry over hot rice

THAI RED CURRY / COCONUT SAUCE (FOR SALMON)

Steps:

• Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.
• Taste and adjust to your preferences.
• Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry. Stir until it is glossy and coats the back of a spoon.
• Stack and roll basil leaves like a small cigar. Sliver them cross-wise into narrow ribbons and drop into the sauce.
• Keep sauce warm but be careful not to simmer for a long time.
• Serve sauce over the fish with Jasmine or Basmati rice.

COCONUT CURRY SALMON

Steps:

• SAUTE: Heat oil in skillet to medium high. Add onions and saute for 5 minutes, stirring occasionally. Add garlic, ginger and all seasonings. Stir and saute until fragrant for anther 2 minutes.
• ADD LIQUIDS AND SIMMER: Add diced tomatoes with juices, coconut milk and cilantro. (If using whole tomatoes, crush by hand). Bring to boil, then lower to medium and simmer, uncovered for 8-10 minutes until slightly thickened. Add spinach if using and stir until wilted, 1 minute.
• POACH SALMON: Add salmon and cover it with sauce. Cover skillet and simmer on medium low for 5 minutes. Then turn off heat and let it sit for 5 minutes to finish cooking. Tip: If salmon is not an even thickness, the thin part will cook more quickly, so cut that off and add the thin part for just a few minutes toward the end of cooking. Note 1. Serve in bowls over rice, pasta or quinoa.

THAI COCONUT CURRY

Steps:

• Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
• Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
• Serve curry over warm rice and garnish with remaining cilantro.