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–+ servings
Sauté pan of curry salmon in coconut milk.
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5 from 8 votes

Easy Curry Salmon With Coconut Milk

This creamy and delicious Curry Salmon with Coconut Milk is incredibly easy to make, and it's ready in 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai-inspired
Servings: 4 servings
Calories: 413kcal
Author: Dana Sandonato

Ingredients

  • 1 lb salmon fillets Fatty varieties preferred, like Atlantic, Chinook, or King.
  • 2 TBSP olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 bell pepper (red, orange, or yellow), sliced into strips or diced
  • 8 oz baby bella mushrooms, cut into quarters
  • 4 scallions, cut into 1-inch pieces
  • 3 TBSP red Thai curry paste
  • 13 oz can of full-fat unsweetened coconut milk
  • 1 TBSP fish sauce
  • 2 cups ribboned or roughly chopped spinach
  • 1 TBSP chili sauce, like Sambal Oelek or Sriracha
  • 2 limes; 1 zested & juiced, the other cut into wedges for serving
  • Fresh basil; Thai basil is best but regular basil will do!

Instructions

  • Heat 2 TBSP of olive oil in a large sauté pan over medium heat. Add the onion, garlic, and ginger to the pan, and let it simmer for about 5 minutes or until the onions are tender.
  • Add the bell pepper and mushrooms to the pan. Stir in the 3 TBSP of red curry paste and stir to completely coat the veggies.
  • Add the scallions to the pan followed by the coconut milk, fish sauce, chili sauce, lime juice, and lime zest. Stir everything really well to make sure everything is well blended. Decrease the heat to low and let the curry simmer for about 5 minutes.
  • Stir the spinach into the curry, then carefully nestle the salmon fillets into the sauce. Spoon liquid over the fillets to cover them fully.
  • Let the fillets simmer on medium-low, poaching the salmon for about 8-10 minutes, or until it reaches an internal temperature of 140-145º F. You can use a meat thermometer to determine this.
  • When done, remove from heat and serve with fresh basil and lime wedges over rice, or see my other serving suggestions here. Add more chili sauce for extra heat!

Notes

*Be sure to check the blog post for recipe tips, serving ideas, and storage suggestions.

Nutrition

Serving: 1serving | Calories: 413kcal | Carbohydrates: 12g | Protein: 37g | Fat: 22g