Salmon coconut milk curry recipe
This is a salmon curry recipe you should keep in your repertoire. It is creamy, delicious, and packed full of flavor. This is great comfort food you can eat any time of the year. A quick 15 minutes dinner is perfect for any weeknight including date night. This is your go-to recipe plug if you love Thai food. You don’t even have to do much with this recipe as the Thai curry paste is store-bought. Oh yes, we are allowed to do that especially since you only need about 1 tablespoon for the curry sauce.
Who does not love a quick last-minute dinner that is…
Quick and easy (obviously, this is why it is a last-minute dinner)
Requires minimal prep
Fresh and packed full of flavour
Better than a takeout and healthier because it is homemade
It is dairy-free and can easily be customised to taste. the curry is milk in taste but if you like some heat in your food then you add as much as your heart can take.
Can be made vegan or vegetarian by swapping out the fish for vegetables of choice.
Ingredients for Thai salmon curry
Salmon fillets Coconut milk Red thai curry paste: I used store bought, you can use any brand you like but I used blue dragon curry paste for today’s recipe. If you are reading from USA, then you may want to try Thai kitchen red curry paste. Garlic Ginger Lemon grass: I used dried lemongrass for this recipe, substitute with fresh one. Soy sauce and Worcestershire sauce: I used both ingredients to substitute for fish sauce since I didn’t have any on hand. Salt and pepper to season the salmon Fresh chili Parsley Lime juice and lime zest
How to make salmon coconut milk curry
Start by prepping the ingredients, you are best having everything you need for this recipe within arm’s length, especially the aromatics. Pat the salmon dry with a kitchen paper towel and season with salt and pepper. Heat up vegetable oil on medium-high heat, carefully add the salmon to the hot oil, skin side down and sear for about 3 minutes untouched. Flip and cook for another 3 minutes, carefully remove the salmon from the pan and transfer to a plate. Remove some excess oil from the pan if need be. Reduce the heat, add chopped ginger and garlic and cook for about 30 seconds to release the flavour. Do keep an eye so it doesn’t burn Add brown sugar and lemongrass and cook for another 30 seconds, followed by the red curry paste, stir into the aromatics for about a minute or two. Pour the coconut milk, soy sauce, and Worcestershire sauce into the pan and stir until combined. Reduce the heat to low-medium heat and simmer the curry for about 5 minutes or until it slightly thickens. add chopped chili peppers, lemon zest, lime juice, stir to combine, and cook for an additional minute. Return the pan-seared salmon into the sauce and leave to simmer for about 2 minutes. take it off the heat and serve with boiled rice garnished with fresh parsley, lime wedge, and more chili pepper.
Can I make this ahead
Yes, you can make this Thai curry ahead of time for up to 3 days. I mostly make the curry sauce ahead and pan fry the fish when on the day it is needed in the week.
Can I make it vegetarian?
If you are vegetarian and would still like to try this recipe then you can substitute the salmon with veggies like mushrooms, zucchini, sweet potato, tofu (season before you cook) and many more.
Storage instructions
This curry tastes amazing the next day and can be eaten cold at a room temperature. In the fridge: make sure it cooled completely before transferring into an airtight bowl or Ziploc bags. It will stay fresh in the fridge for up to 3 days. In the freezer: in other to retain freshness for the curry, do not store in the freezer longer than 1 month.
More easy dinner ideas for last-minute meals
You will love these recipes if you need to throw together a quick meal. These recipes are great for when time is of the essence. Shrimp stir fry Easy chicken coconut curry Coconut lime chicken Cajun chicken thighs Pan fried gnocchi with spinach
Watch how to make it
More salmon recipe
Parmesan crusted salmon Baked salmon in foil Creamy Tuscan salmon Honey garlic salmon If you made this easy recipe, don’t forget to leave me feedback. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
