Description
Tender salmon fillets simmered in a fragrant coconut curry sauce, served with fluffy jasmine rice and fresh herbs. This dish blends bold Thai-inspired flavors with a comforting, creamy texture that’s hard to resist.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 2 cups cooked jasmine rice, for serving
- Salt and pepper to taste
Instructions
- Season the salmon fillets with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Sear the salmon fillets for 3–4 minutes per side until golden. Remove and set aside.
- In the same skillet, add garlic and ginger. Sauté for 1 minute until fragrant.
- Stir in red curry paste and cook for another minute.
- Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir to combine and bring to a simmer.
- Add the cherry tomatoes and let the sauce cook for 3–4 minutes until slightly thickened.
- Return the salmon fillets to the skillet and spoon the sauce over them. Simmer gently for 5 minutes until the salmon is cooked through.
- Sprinkle chopped cilantro over the top before serving.
- Serve hot with jasmine rice on the side.
Notes
- Use light coconut milk if you prefer a lighter sauce.
- Adjust curry paste to your spice preference.
- Fresh basil can be added for extra flavor.
- This dish is best enjoyed fresh but can be stored for up to 2 days in the fridge.
Nutrition
- Serving Size: 1 fillet with sauce and rice
- Calories: 520
- Sugar: 7g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg
Keywords: coconut curry salmon, Thai salmon curry, salmon with coconut milk, easy curry salmon