Name: Savory Coconut Salmon Curry in Just 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 fillets Salmon (thawed and patted dry); 1 tbsp Demerara Sugar (can substitute with brown sugar); 1 tbsp Curry Powder; 1 tsp Ground Ginger (or fresh ginger); 1 tsp Garlic Powder (or fresh garlic); 1 tbsp Olive Oil (or coconut oil); 400 ml Coconut Milk (low-fat option available); 2 tbsp Thai Red Curry Paste (adjust for spice preference); 2 tbsp Soy Sauce (or tamari/coconut aminos for gluten-free); 1 tbsp Lime Juice (or fresh lemon juice); 2 cups Fresh Spinach (or kale/swiss chard); 1 bunch Fresh Basil (optional); 1 bunch Fresh Coriander (Cilantro) (optional)

As I stirred the vibrant, creamy sauce in the pan, the warm scents of coconut and spices enveloped my kitchen, instantly whisking me away to the bustling streets of Thailand. This Easy Coconut Salmon Curry is my go-to recipe for those chaotic weeknights when I crave something special yet simple. In just 30 minutes, this dish not only offers you a taste of exotic flavors but also brings the comfort of a homemade meal with minimal fuss and cleanup. Plus, it’s naturally gluten-free, making it a hit for everyone at the table. Ready to dive into this delicious journey? Let’s get cooking!

Why is This Coconut Salmon Curry a Must-Try?

Quick and Easy: With just 30 minutes from start to finish, this recipe is perfect for busy weeknights when you crave something delicious without all the hassle.

Bold Flavors: The rich coconut milk and bold Thai curry paste create a mouthwatering sauce that elevates salmon to a whole new level of flavor.

Nutritious and Wholesome: Packed with healthy fats from the salmon and nutrients from fresh spinach, this dish is both satisfying and good for you.

Versatile: You can easily substitute the salmon for chicken or tofu, making this recipe adaptable for various dietary preferences.

Family-Friendly: Even picky eaters will love the comforting taste of this curry, ensuring everyone at the table leaves happy.

If you’re looking for something sweet and complex, check out this Chocolate Cheesecake Decadent for dessert after your savory feast!

Coconut Salmon Curry Ingredients

For the Salmon
• Salmon Fillets – Provides rich fats and flavor; you can use frozen salmon—just ensure it’s thawed and patted dry.

For the Spice Rub
• Demerara Sugar – Adds a hint of molasses sweetness; can substitute with brown sugar for a similar taste.
• Curry Powder – Infuses warmth and character into the dish, creating an essential base flavor.
• Ground Ginger – Contributes a subtle bite; fresh ginger can be used for a stronger flavor profile.
• Garlic Powder – Enhances aroma and depth; substitute with fresh garlic for a more vibrant taste.

For the Sauce
• Olive Oil – Used for sautéing the aromatics; substitute with coconut oil for a richer, tropical flavor.
• Coconut Milk – The creamy base that makes this the ultimate comfort dish; low-fat coconut milk can be used for a lighter option.
• Thai Red Curry Paste – Defines the curry’s bold character; adjust the amount depending on your spice preference.
• Soy Sauce – Adds umami and complexity; for a gluten-free option, use tamari or coconut aminos.
• Lime Juice – Brightens and balances flavors; feel free to use fresh lemon juice instead.

For the Veggies
• Fresh Spinach – Adds color and nutrients; can substitute kale or Swiss chard for variety.
• Fresh Basil & Coriander (Cilantro) – Offer freshness and herbal notes; while optional, they elevate the final dish’s taste.

This Coconut Salmon Curry is a delightful twist on dinner that promises to impress while keeping things simple!

Step‑by‑Step Instructions for Coconut Salmon Curry

Step 1: Preheat the Oven
Begin by preheating your oven to 190°C (375°F). This ensures that your salmon will cook evenly and achieve a lovely, flaky texture. While the oven warms up, prepare your other ingredients, so everything is ready to go for this quick coconut salmon curry.

Step 2: Make the Spice Rub
In a small bowl, mix together the demerara sugar, curry powder, garlic powder, and ground ginger. Add a pinch of sea salt and a teaspoon of water, stirring until a thick paste forms. This flavorful spice rub will coat the salmon, enhancing the overall experience of your coconut salmon curry.

Step 3: Prepare the Salmon
Pat the salmon fillets dry with a paper towel to ensure a good sear. Evenly coat each fillet with the prepared spice rub, pressing gently to adhere. Place the salmon on a baking sheet lined with parchment paper and bake in the oven for 6 minutes, until just starting to cook through.

Step 4: Sauté Aromatics
While the salmon bakes, heat a tablespoon of olive oil in a skillet over medium heat. Once the oil shimmers, add minced garlic and fresh ginger, sautéing for about 3-5 minutes until the mixture becomes fragrant and golden. This step builds the aromatic base for your coconut salmon curry sauce.

Step 5: Create Sauce Base
Next, stir in a tablespoon of demerara sugar along with the Thai red curry paste. Cook the mixture for a few minutes until it thickens slightly, then pour in the coconut milk and soy sauce. Bring the sauce to a boil, allowing it to simmer for 2 minutes. The color and aroma will indicate it’s nearly ready.

Step 6: Finish Sauce & Salmon
Once the sauce is simmering, add in a generous handful of chopped spinach. Carefully place the partially cooked salmon fillets into the skillet, allowing them to continue cooking in the sauce for an additional 5-8 minutes. Check that the salmon is opaque and flakes easily for perfect doneness.

Step 7: Serve
To serve your delicious coconut salmon curry, spoon the flavorful sauce over the salmon fillets. Pair it with fluffy basmati or jasmine rice, drizzling any extra sauce over the top. Garnish with fresh basil and coriander if desired, and enjoy the vibrant, comforting flavors of your homemade dish!

Make Ahead Options

Preparing this Easy Coconut Salmon Curry in advance can save you valuable time on busy weeknights. You can make the sauce up to 3 days ahead; simply sauté the aromatics and follow through to the point of adding coconut milk and soy sauce. Allow it to cool, then store it in an airtight container in the refrigerator. When you’re ready to serve, gently reheat the sauce on the stovetop before adding fresh spinach and fully cooked salmon for the last few minutes of cooking. This method ensures that every bite remains just as delicious, giving you the luxury of a gourmet meal with minimal effort!

Coconut Salmon Curry Variations

There are endless possibilities to customize this delightful coconut salmon curry to suit your taste. Let your creativity shine in the kitchen!

Chicken or Tofu: Swap out salmon for chicken breasts or firm tofu to cater to different preferences. Both options absorb the sauce beautifully!
Extra Veggies: Toss in bell peppers, snap peas, or zucchini while sautéing for added nutrition and a colorful twist. They bring a lovely crunch that enhances every bite.
Spicy Kick: For those who enjoy heat, double the amount of Thai red curry paste or add a splash of sriracha to amplify the flavors. You won’t regret bringing the heat to the table!
Herbs Galore: Experiment with fresh herbs like mint or dill alongside basil and coriander for a refreshing bright note. It’s amazing how herbs can transform the dish’s personality.
Coconut Cream: For an even creamier sauce, replace half the coconut milk with coconut cream. This rich substitution will elevate your dish to luxurious levels of deliciousness!
Rice Alternatives: Serve the curry over cauliflower rice for a low-carb option, or enjoy it alongside fragrant jasmine or basmati rice to soak up all that wonderful sauce.
Citrus Twist: Add a splash of orange juice or zest along with lime juice for a refreshing burst of citrus that balances the flavors beautifully. It’s an unexpected delight!

If you’re craving another incredible dish, consider whipping up this Glazed Salmon Pomegranate as a fantastic side or dessert to follow this amazing dinner. Enjoy creating your perfect version of coconut salmon curry!

Storage Tips for Coconut Salmon Curry

Fridge: Store any leftover coconut salmon curry in an airtight container for up to 2 days for optimal freshness.

Freezer: If you want to keep it longer, freeze the curry for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container.

Reheating: When ready to enjoy again, thaw overnight in the fridge, then gently reheat on the stove over low heat, stirring occasionally to prevent the salmon from overcooking.

Wrap/Secure: If storing the curry separately, keep the salmon and sauce in distinct containers to maintain flavor and texture.

What to Serve with Easy Coconut Salmon Curry

Whether you’re looking to create a symphony of flavors or simply enjoy the comforting warmth of a bowl, the perfect accompaniments can elevate your weeknight dinner.

Fluffy Rice: Perfectly cooked basmati or jasmine rice soaks up the rich curry sauce, balancing the dish with its neutral flavor and silky texture.
Naan Bread: Soft and pillowy naan is a delightful vehicle for scooping up the flavorful salmon and sauce, adding a lovely texture contrast to the meal.
Crispy Spring Rolls: These crunchy starters filled with fresh veggies add a delightful crunch, enhancing the overall meal experience with each bite.
Fresh Cucumber Salad: A refreshing cucumber salad with a tangy lime dressing pairs well with the rich curry, cutting through the creaminess and adding a crisp texture.
Roasted Vegetables: Seasonal roasted veggies like bell peppers and zucchini complement the dish’s warm flavors while providing a nutritious and colorful addition to your plate.
Mango Chutney: A sweet and tangy mango chutney provides a vibrant counterpoint to the spicy coconut salmon curry, adding brightness in every spoonful.
Craft Beer or White Wine: Consider serving a crisp lager or a chilled Sauvignon Blanc; both will contrast nicely with the flavorful dish and enhance your dining experience.
Coconut Rice Pudding: End your meal with a luscious coconut rice pudding topped with fresh mango slices—the perfect sweet finish that carries on the coconut theme.

Expert Tips for Coconut Salmon Curry

Fish Quality: Use fresh salmon if possible, as it provides the best flavor and texture. Frozen salmon works too, but make sure it’s properly thawed and patted dry.
Texture Check: To ensure your salmon is fully cooked, it should be opaque and flake easily with a fork. Aim for an internal temperature of 145°F (63°C).
Sauce Consistency: If your coconut salmon curry sauce is too thick, you can lighten it up by adding a splash of water or more coconut milk until you reach the desired consistency.
Adjusting Spice Levels: If you prefer a spicier dish, don’t hesitate to add more Thai red curry paste during cooking. Taste as you go to find the right balance for your palate.
Storing Leftovers: Any leftover coconut salmon curry can be stored in an airtight container for up to 2 days. Reheat gently on the stove to avoid overcooking the salmon.
Fun Variations: Don’t hesitate to try different proteins like chicken or tofu in place of salmon, and feel free to add extra veggies for more color and nutrition!

Coconut Salmon Curry Recipe FAQs

What type of salmon is best for this recipe?
Absolutely, I recommend using fresh salmon fillets if you can find them, as they deliver the best flavor and texture. However, frozen salmon works too! Just ensure it’s fully thawed and patted dry for optimal results.

How should I store leftover coconut salmon curry?
You can easily store leftover coconut salmon curry in an airtight container for up to 2 days in the fridge. For longer storage, it’s best to freeze it. Let it cool completely before transferring it to a freezer-safe container, where it can last for up to 3 months.

Can I freeze coconut salmon curry?
Yes! For freezing, ensure the curry has cooled down completely before placing it in a freezer-safe bag or container. When you’re ready to enjoy it, thaw it overnight in the fridge, then gently reheat it on the stove over low heat. This method helps maintain the salmon’s moisture and flavor.

How do I ensure my coconut curry sauce isn’t too thick?
If your sauce is too thick, don’t worry! Simply add a splash of water or more coconut milk, stirring to combine until you reach your desired consistency. This way, you can enjoy the perfect creamy texture for your coconut salmon curry.

Can I adjust the spice level in this recipe?
Very! If you want to turn up the heat, add more Thai red curry paste while cooking. Start with a small amount and taste as you go to achieve the spice level that suits your palate best. It’s about finding that perfect balance just for you!

Are there any dietary considerations with this recipe?
Absolutely! This coconut salmon curry is naturally gluten-free, especially if you use tamari or coconut aminos instead of regular soy sauce. Additionally, you can substitute the salmon for chicken or tofu, making it versatile for various dietary preferences!