One-Pot Wonders

Thai Coconut Salmon Curry

by:
May 28, 2021
5 Stars
Thai Coconut Salmon Curry
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.

Helpful tools for this recipe:
- Five Two Essential Nonstick Skillets
- BLiS Bourbon Barrel Aged Red Boat Fish Sauce (2-Pack)
- Five Two Double-Sided Bamboo Cutting Board

—Anna Chwistek | Serving Dumplings

  • Prep time 5 minutes
  • Cook time 25 minutes
  • Serves 4
Ingredients
  • 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
Directions
  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!
Tags:

See what other Food52ers are saying.

  • Robin Duncan
    Robin Duncan
  • healthierkitchen
    healthierkitchen
  • Mim Las
    Mim Las
  • Karen Mamuyac
    Karen Mamuyac

Popular on Food52

14 Reviews

Karen M.
Karen M. June 19, 2022
Such a delicious recipe, quick and SO tasty. While it was excellent with the salmon, almost any protein would probably work well. It does make a lot of sauce, which would be excellent for a leftover curry meal with veggies, tofu, etc. A+ for this one!
 
Robin D.
Robin D. April 19, 2022
Made for a Tuesday night dinner. Quick, easy and delicious. Will make again!
 
Jane
Jane February 2, 2022
Super delish! like most Asian recipes, comes together fast once everything is prepped - was odd to sprinkle lime on, next time i’ll just quarter the lime & serve on the side. Also. just a couple minutes needed to sear salmon, & it finishes poaching in the liquid. Try!
 
Bcasey
Bcasey January 24, 2022
Delicious! Everyone loved it. Easy to follow recipe. I question whoever put 5 min prep time though….guess we all need a sous chef in our kitchens!! I will make this again.
 
jeacooking
jeacooking November 22, 2021
Delicious! I swapped out the bok choy with sliced zucchini (because that’s what I had). …and I like my curry hot so I added a diced Thai chili pepper. Will definitely make this again!
 
Candace M.
Candace M. September 15, 2021
Amazing! By the best curry I’ve ever had/made. I could eat this at least once a week! Very simple to make. I can’t say enough good about this recipe. Thank you
 
Verdell
Verdell September 9, 2021
Made this recipe for dinner tonight….oh boy! The flavors are so layered and delicious. Served it over leftover Coconut Rice…delicious with the perfect amount of heat!👩🏾‍🍳
 
KJackson
KJackson September 7, 2021
Delicious! But while it's possible I'm the world's slowest chopper, I have to agree that the prep time is far from 5 minutes. The dish from start to table was about an hour for me, but man that sauce is sooooo good!
 
lhilton15
lhilton15 September 6, 2021
Great curry recipe. I agree with the reviewer who suggested revamping the prep and cook times. Prep time for me was 15 minutes.

Also, the recipe says to use 4 salmon fillets, but it doesn't specify how much the fillets should weigh. This recipe does make a lot of sauce, so I would suggest using 2 lbs of salmon (meaning 8 fillets).
 
jjll
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
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
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
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.
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!