Thai Coconut Salmon Curry is a flavorful and creamy dish that perfectly combines the richness of coconut milk with the heat of red curry paste. This dish offers a delightful balance of spice, acidity, and freshness. The salmon fillets are seared to perfection and then simmered in a fragrant coconut curry sauce. Served over jasmine rice, this dish is comforting and nutritious, making it an excellent choice for a weeknight meal or a special dinner.

Ingredients:

4 salmon fillets (about 4 oz each)
2 tablespoons olive oil
Salt and black pepper, to taste
1 tablespoon olive oil
1 red bell pepper, sliced
2 cups fresh spinach
1 garlic clove, minced
1 tablespoon red curry paste
1 cup coconut milk
1/2 cup vegetable broth
1 tablespoon soy sauce
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
2 cups cooked jasmine rice

Preparation:

Step 1: Prepare the Salmon

Season the salmon fillets with salt and black pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Place the salmon fillets in the skillet and sear them for about 3-4 minutes on each side until they develop a golden crust and are cooked through. Remove the salmon from the skillet and set it aside.

Step 2: Sauté the Vegetables

In the same skillet, add 1 tablespoon of olive oil. Toss in the sliced red bell pepper and sauté for 2-3 minutes until it becomes slightly tender.

Step 3: Add Aromatics and Curry Paste

Add the minced garlic and red curry paste to the skillet, stirring continuously for about 1 minute until fragrant. This step helps release the essential oils from the spices, making the dish more flavorful.

Step 4: Prepare the Curry Sauce

Pour in the coconut milk, vegetable broth, and soy sauce, stirring to combine. Squeeze in the juice of one lime and mix well. Allow the sauce to simmer for 5 minutes, ensuring that the flavors meld together.

Step 5: Add Spinach and Simmer

Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. The spinach will shrink significantly and absorb the delicious curry flavors.

Step 6: Return the Salmon

Carefully return the cooked salmon fillets to the skillet. Spoon the curry sauce over the salmon to coat it well. Let it simmer for another 2 minutes to heat through and absorb the sauce’s flavors.

Step 7: Serve and Garnish

Serve the Thai Coconut Salmon Curry over a bed of fluffy jasmine rice. Garnish with freshly chopped cilantro for a burst of freshness.

Variation

Vegetarian Option: Replace the salmon with tofu or chickpeas for a plant-based version of this dish.

Spicier Version: Add extra red curry paste or a sliced red chili for more heat.
Protein Swap: You can substitute the salmon with shrimp, chicken, or even cod for a different take on the dish.
Creamier Sauce: Stir in an extra 1/4 cup of coconut milk for an even richer sauce.

COOKING Note:

Be sure not to overcook the salmon. Cooking it for too long will make it dry. Aim for an internal temperature of 125-130°F (52-54°C) for a perfectly cooked, moist fillet.
If the sauce becomes too thick, add a splash of vegetable broth to adjust the consistency.
Use full-fat coconut milk for a richer, creamier sauce, or light coconut milk for a healthier alternative.

Serving Suggestions:

Serve the curry with a side of steamed jasmine or basmati rice to soak up the delicious sauce.
Pair with Thai cucumber salad for a refreshing contrast.
A side of naan or roti complements the dish well if you prefer bread over rice.
Enjoy with a cold Thai iced tea or coconut water for a complete Thai-inspired meal.

Tips:

For extra depth of flavor, marinate the salmon with a bit of soy sauce and lime juice before cooking.
If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir it into the curry.
Fresh herbs like Thai basil or lemongrass can enhance the dish’s aroma and authenticity.

Use a non-stick skillet or cast-iron pan for even cooking and easy cleanup.

Prep Time:

10 minutes

Cooking Time:

20 minutes

Total Time:

30 minutes

Nutritional Information (Per Serving):

Calories: ~450 kcal
Protein: 35g
Sodium: 600mg
Fat: 20g
Carbohydrates: 35g

FAQs

1. Can I use frozen salmon?
Yes, but make sure to thaw it completely before cooking. Pat it dry with paper towels to remove excess moisture before searing.

2. Can I make this curry in advance?
Yes! The flavors develop even more overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

3. What can I substitute for coconut milk?
If you don’t have coconut milk, you can use heavy cream or a mix of almond milk and a teaspoon of coconut extract for a similar taste.

4. How can I make this dish gluten-free?
Use gluten-free soy sauce or tamari instead of regular soy sauce.

5. What can I do if my curry is too spicy?
Add a splash of coconut milk or a teaspoon of sugar to balance out the heat.

Conclusion

Thai Coconut Salmon Curry is a must-try dish that brings together the best of Thai flavors in a quick and easy meal. The combination of creamy coconut milk, aromatic spices, and tender salmon makes this dish irresistible. Whether you’re making it for a weeknight dinner or a special occasion, this curry is sure to impress. Try different variations and serving styles to make it your own, and enjoy a taste of Thailand right at home!

Thai Coconut Salmon Curry

Author: Imili Johnson
Total Time: 30 minutes

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