Creamy Coconut Curry Salmon with Tender-Crisp Veggies – A Feel-Good Dinner in 30 Minutes or Less!
Halfway through winter, my cravings shift from rich comfort food to lighter, feel-good dinners. But since it’s still pretty cold here in Minnesota, warm and cozy meals are a must.
That’s exactly where this Thai-Inspired Salmon Curry recipe comes in handy!
It’s a lean, veggie-loaded dinner that will still warm you up from the inside out thanks to a creamy coconut curry sauce.
Rather than using whole fillets, I like to dice the salmon into chunky cubes that cook up really quickly. In a matter of minutes, the cubed salmon gets a beautifully golden sear with perfectly tender and flaky texture.
From there, all that’s left to do is simmer it in a creamy coconut curry sauce! To make this simple red curry, all you need is fresh ginger, garlic, canned coconut milk, and a high-quality red curry paste for tons of flavor with minimal effort.
In the end, the whole one-pan meal comes together in 30 minutes or less with minimal cleanup. Fast, flavorful, and feel-good – a winter weeknight winner! 🙌🏼
Love easy salmon dinners? ⇢ Be sure to try my 25-Minute Furikake Salmon or my popular Soy-Glazed Salmon Rice Bowls. Both flavor-packed recipes are easy to whip up in 30 minutes or less – perfect for busy weeknights!
Key Ingredients
The beauty of this Thai-inspired red curry salmon is that it comes together with just a handful of simple pantry staple ingredients.
For a restaurant-worthy curry at home, it’s crucial to source the best coconut milk and curry paste you can find – not all options are created equally! Good coconut milk is thick, smooth, and creamy. Good-quality curry paste has a rich, complex flavor. You’re more likely to find the good stuff at your local Asian grocery store – a worthwhile trip, for sure!
PWWB’s go-to red curry paste. ⇢ I solely use Maesri curry paste in my kitchen. It’s rich in flavor, only mildly spicy, and made with authentic ingredients like chili pepper, lemongrass, kaffir lime, galangal, coriander, cumin, and cardamom. It’s also free of common allergens like shrimp paste and fish sauce. You can find it at most Asian grocery stores or buy it online.
A few more things to keep in mind…
- Salmon – As the star of this recipe, use the best-quality fish you can find & afford. I suggest looking for wild-caught salmon with firm, pink flesh & nice marbling. Easy Swaps! ⇢ Feel free to use another hearty fish like cod or halibut if you prefer.
- Fresh aromatics like ginger and garlic fortify the canned curry paste with a little extra oomph. It’s a great shortcut to making excellent homemade curry without blending your own paste (a trick I learned from my friend Ann Ahmed, James Beard nominated Southeast Asian chef & restaurateur here in Minneapolis).
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If you’ve made any of my other curry recipes, you’ll notice that this red curry salmon follows a similar process: sear the fish, brown the curry paste and aromatics for extra flavor, then let it all simmer together for a creamy finish. It’s a one-pan operation that’s ready in 30 minutes or less!
Prep the salmon. First, check the fish for any pinbones and remove the skin if present. To do so, simply run a sharp knife along the base of the fillet to separate the flesh from the skin. Dice it into cubes, then season well with salt and white pepper – easy!
Sear the salmon. Heat coconut oil (or another high smoke point vegetable oil) in a nonstick skillet on the stove. Once hot, add the salmon and cook it, untouched, for a few minutes per side. Once the fish is golden and tender, remove it from the pan. Tip! ⇢ Resist the urge to touch the salmon as it sears to help ensure it develops a flavorful browned crust!
Stir fry the veggies and aromatics. Quickly sauté sliced onion and bell peppers. Once softened, add garlic, ginger, and curry paste. Keep cooking until the curry is deeply browned and fragrant. Why? ⇢ Browning the curry paste brings its aromatic flavors to life!
Simmer with coconut milk. Add coconut milk to the skillet, using a wooden spoon to scrape up any browned bits on the bottom as you pour. Let it all simmer for about 10 minutes, until the coconut curry sauce is thickened slightly. Add the seared salmon back into the skillet and dinner’s ready!
Serving Suggestions
Finishing touches! ⇢ Just before serving, finish the red curry salmon with a squeeze of fresh lime juice to brighten all of its flavors back up. If you like a little more depth and umami, stir in a splash of fish sauce or soy sauce. Taste and adjust until it’s just how you like it!
Serving suggestions. ⇢ IMHO, the best way to enjoy any cozy curry is by spooning it over a pile of fluffy jasmine rice. Warm grains are perfect for soaking up a creamy curry sauce! Quinoa or cauliflower rice also work well.
To elevate its feel-good factor, serve your coconut curry salmon with…
- Herbs like Thai basil, cilantro, or thinly sliced green onions. I love how they add a finishing touch of freshness!
- More veggies on the side like sautéed bok choy or cabbage. Both pair beautifully with delicately flaky salmon curry.
I can’t wait for you to try this Red Curry Salmon! It’s creamy, cozy, and comforting yet still super fresh and feel-good. It satisfies all of our winter cravings, and I think you’ll love it too.
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
Print
30-Minute Thai-Inspired Red Curry Salmon
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: serves 4
- Category: Main Dishes
- Method: Stovetop, Skillet Recipes
- Cuisine: Thai-Inspired, American
- Diet: Gluten Free
Description
This Red Curry Salmon is the ultimate feel-good meal! Tender and flaky seared salmon bites simmer in a quick Thai-inspired coconut red curry sauce with bell peppers and onions. It’s creamy and comforting, but also light and veggie-loaded – my ideal 30-minute dinner!
A few tips for success:
- Start with really good-quality curry paste. My preferred brand is Maesri, which is aromatic, full-flavored, and not too spicy. It’s also allergen-friendly. Grab it at your local Asian grocery store or order it online.
- Use fresh aromatics. One of my favorite tricks I’ve ever learned from my friend Ann Ahmed, a celebrated Southeast Asian chef here in Minneapolis, is to fortify canned curry paste with fresh ginger and garlic for a little extra oomph. It’s an easy way to ensure restaurant-worthy results!
- Finish with fresh lime to brighten up the creamy coconut curry sauce and balances its flavor. It’s the finishing touch that’ll have you reaching for seconds!
The only thing missing is some fluffy jasmine rice to soak it all up! ♡ Happy cooking!
Ingredients
- 1 pound fresh salmon fillet, skin removed and diced into 1-inch cubes
- kosher salt and white pepper, to season
- 2–3 tablespoons coconut oil, divided
- 1 red onion, sliced ½-inch thick
- 1 red bell pepper, sliced ½-inch thick
- 1 orange or yellow bell pepper, sliced ½-inch thick
- 4 cloves garlic, finely chopped or grated
- 1 tablespoon grated fresh ginger
- 3–4 tablespoons red curry paste (see Recipe Notes)
- one 14-ounce can full-fat coconut milk
- 1 lime, juiced
- optional: 1-2 tablespoons soy sauce or fish sauce
- for serving, as desired: white rice or grain of choice, thinly sliced green onions, finely chopped cilantro, lime wedges, etc.
Instructions
- Season the salmon: Place the cubed salmon in a large bowl. Season well with 1 teaspoon kosher salt and white pepper as desired. Stir to coat well.
- Sear the salmon: Add 2 tablespoons of the coconut oil to a nonstick skillet over medium-high heat. Once the oil is melted and hot, add the salmon to the skillet. Cook 2 minutes, then flip and cook 90 seconds – 2 minutes longer, or until your desired doneness is reached. Work in batches as necessary and resist the temptation to mess with the salmon as it cooks to ensure you achieve a beautiful golden sear. Transfer the seared salmon to a plate and set aside.
- Cook the aromatics: If needed, add the remaining 1 tablespoon coconut oil to the skillet. Add the onion and bell peppers. Season with 1 teaspoon kosher salt and white pepper as desired. Stir to combine. Cook, stirring occasionally until the peppers and onions begin to soften slightly, 2-3 minutes. Add the garlic, ginger, and curry paste to the skillet, stirring to combine. Cook for an additional 2-3 minutes, until the curry paste is deeply browned and fragrant.
- Simmer the coconut curry: Add the coconut milk to the skillet. Use a wooden spoon to scrape up any brown bits that have formed at the bottom of the skillet – that’s where the flavor is! – and stir to combine. Simmer 5-10 minutes, until the coconut curry sauce is thickened.
- Finish the red curry salmon: Finish the coconut curry sauce with the lime juice. Taste and season as desired – if you’d like a little more depth or umami, try adding in a splash of soy sauce or fish sauce. Once the coconut curry sauce is to your liking, add the salmon back into the skillet. Simmer until warmed through.
- Serve immediately, spooning the red curry salmon over rice or your grain of choice. Finish with thinly sliced green onions and finely chopped cilantro as desired. Enjoy!
Notes
Jess’ Tips and Tricks:
- Suggested red curry paste: Not all curry pastes are created equally! In my opinion, and generally speaking, the curry paste sold at most conventional grocers is not great – it completely misses the layered, complex flavor of really good curry. I’m obsessed with Maesri curry paste – it’s flavorful, mildly spicy, and made with real-food ingredients. You can find it at most Asian grocery stores or order it online.
- 10-Minute Meal Prep: Nearly all of the active prep work for this recipe comes from prepping the red curry veggies. Take care of it in advance and you can jump straight in to cooking during the week:
- Chop the veggies. Thinly slice 2 large bell peppers and 1 medium onion. Store in separate airtight containers in the refrigerator for up to 5 days. (10 minutes active prep)
Storage and Reheating: Transfer cooled red curry salmon and vegetables to an airtight container. Store in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until warmed through, adding a splash of water or chicken stock as needed to help loosen up the coconut curry sauce.
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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