One-Pot Wonders

Thai Coconut Salmon Curry

May 28, 2021
3 Ratings
Photo by Anna Chwistek | Serving Dumplings
Author Notes

This one-pan Thai coconut salmon is not only a show-stopper to look at, it’s also seriously delicious, easy to make and ready in 30 minutes. Crispy seared salmon simmered in a rich, slightly spicy, creamy coconut sauce. Loaded with veggies and sprinkled with some fresh basil. You’ll love it.

You might think this recipe is reserved for special occasions only, think again. This is a one-skillet, fast weekday-worthy dinner you’ll come back to again and again… but it’s also fancy enough to serve on a dinner party. That sweet, spicy combination of red curry, coconut milk and peanut butter is completely intoxicating. We also add a little squeeze of fresh lime juice for a hint of acid which helps to round out the other flavors. —Anna Chwistek | Serving Dumplings

  • Prep time 5 minutes
  • Cook time 25 minutes
  • Serves 4
  • 4 salmon fillets, skin removed
  • 1 red bell pepper, finely chopped
  • 1 baby bok choy, roughly chopped
  • 2 tablespoons coconut oi
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 400 milliliters (1 3/4 cups) unsweetened coconut milk
  • 125 milliliters (1/2 cup) vegetable broth
  • 3 tablespoons thai red curry
  • 2 tablespoons tomato paste
  • 1 tablespoon peanut butter
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • salt + black pepper
  • 1/2 teaspoon each: ground coriander, ground cumin, sweet paprika
  • 1 teaspoon red pepper flakes
  • basil leaves
  • steamed Jasmin rice or bread, for serving
In This Recipe
  1. Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika. Heat coconut oil in a large non-stick frying pan over medium high heat. Add the salmon fillets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.
  2. In the same pan, add onion, garlic and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper, cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cook for 1 minute. Add coriander, cumin and red pepper flakes. Season with salt and pepper. Pour broth and bring to a boil. Add bok choy, fish sauce and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.
  3. Nestle salmon in the sauce. Sprinkle with lime juice and simmer for 3-5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Remove from heat.
  4. Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!

See what other Food52ers are saying.

  • healthierkitchen
  • Mim Las
    Mim Las
  • jjll
  • ssherif

5 Reviews

jjll May 18, 2021
Yummy curry with a thick sauce that coated the salmon nicely. Omitted the red pepper flakes for little ones and still felt the dish was flavorful. Made really good leftovers, as there was extra sauce, which we had over rice.
healthierkitchen May 12, 2021
This was delicious and almost as pretty when I made it myself! But please, please consider a revamp of the prep and cook times!!
ssherif May 11, 2021
This dish deserves a chef’s kiss! Sauce was nice and creamy, flavors paired well with the salmon. Will definitely be making again.
Dianerquinn May 10, 2021
This dish is DELICIOUS! Fresh, pretty and full of flavor. A breeze to make. I will repeat this again and again!!
Mim L. May 9, 2021
It was delicious! We just left out the bell pepper - matter of taste. Thanks for this recipe, it’s a keeper!