Indulge in the delectable symphony of flavors that is Thai Coconut Curry Salmon, a culinary masterpiece that tantalizes the taste buds with its harmonious blend of sweet, savory, and spicy notes. This exotic dish transports you to the vibrant streets of Thailand, where the aromatic allure of coconut milk, fragrant spices, and fresh herbs fills the air. Dive into a rich and creamy coconut curry sauce that embraces tender, flaky salmon fillets, each bite a burst of succulent delight. Enhance your culinary journey with an array of authentic Thai recipes that complement the main course perfectly. From the vibrant Som Tum (Green Papaya Salad) to the refreshing Thai Iced Tea, each dish is a testament to the culinary artistry of Thailand. Let your taste buds embark on an unforgettable adventure as you explore the depths of Thai cuisine with this comprehensive collection of recipes.
Let's cook with our recipes!
COCONUT CURRY SALMON
Coconut Curry Salmon! Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up. YUM.
Provided by Lindsay
Categories Dinner
Time 30m
Number Of Ingredients 18
Steps:
- Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
- Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness - I usually opt for 8-10 minutes). See notes and FAQs for potential broiling issues and alternative methods.
- Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
- Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.
Nutrition Facts : Calories 476 calories, Sugar 5.3 g, Sodium 1207.4 mg, Fat 30 g, SaturatedFat 16.5 g, TransFat 0 g, Carbohydrate 10.7 g, Fiber 1.2 g, Protein 41.1 g, Cholesterol 86.9 mg
SALMON COCONUT CURRY
This Thai-inspired salmon coconut curry has tender pan-seared salmon in a creamy red curry coconut milk broth. It's flavorful and comforting!
Provided by Natasha Bull
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt & pepper.
- Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your carrots and broccolini.
- Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
- Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
- Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
- Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute.
- Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
- Stir in the lime juice, then add the fish back to the pan. Season with more salt & pepper as needed. Let it warm through for a couple of minutes. Sprinkle with the basil and cilantro and serve immediately.
Nutrition Facts : Calories 458 kcal, Carbohydrate 12 g, Protein 27 g, Fat 35 g, SaturatedFat 22 g, Cholesterol 70 mg, Sodium 176 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
THAI COCONUT SALMON CURRY
Steps:
- Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.
- Heat coconut oil and butter 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.
- 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.
- Nestle salmon in the sauce. Sprinkle with lemon 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.
- Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!
RED THAI SALMON CURRY
Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
- Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.
Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.46 milligram of sodium
SALMON AND BOK CHOY GREEN COCONUT CURRY
Meet your new favorite, cold-weather one-pan salmon dinner. It's warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic; plus, it's covered in lots of herbs and crunchy cashews.
Provided by Anna Stockwell
Categories Salmon Coconut Milk/Cream Curry Ginger Garlic Bok Choy Lime Juice Green Onion/Scallion Cilantro Cashew Chile Pepper Rice Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
- Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
- Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
- Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your curry.
- Don't be afraid to adjust the ingredients to your taste. If you like it spicier, add more chili peppers. If you want it sweeter, add more coconut milk. The key is to find a balance of flavors that you enjoy.
- Be patient when cooking the curry. It takes time for the flavors to develop, so don't rush the process.
- Serve the curry with your favorite sides. Rice, noodles, and vegetables are all good options.
Conclusion:
Thai coconut curry salmon is a delicious, healthy, and easy-to-make dish. It's perfect for a weeknight meal or a special occasion. With its creamy, flavorful sauce and tender salmon, this curry is sure to be a hit with everyone who tries it. So next time you're looking for a new recipe to try, give this Thai coconut curry salmon a try. You won't be disappointed.
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