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Salmon Coconut Curry Recipe

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Try this easy salmon coconut curry recipe! Creamy coconut milk, red curry paste, and fresh veggies make it a quick, flavorful dinner.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 450 g (1 lb) fresh salmon
  • Salt and black pepper, as needed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons red curry paste
  • ½ teaspoon fish sauce
  • 1 (400 ml) can full-fat coconut milk
  • ½ teaspoon light brown sugar
  • ½ cup julienned carrots
  • 1 cup broccolini, chopped (heaping)
  • 1 teaspoon freshly squeezed lime juice
  • 2 tablespoons fresh basil, torn or chopped
  • 2 tablespoons fresh cilantro, finely chopped

Instructions

  1. Prepare the salmon: Start by patting your salmon dry with paper towels. This helps it sear beautifully without steaming. Season generously with salt and pepper on both sides. (Pro tip: Let the salmon sit out for 10 minutes before cooking to ensure even cooking.)
  2. Sear the salmon: Heat your skillet over medium-high heat with the olive oil and butter. Once the butter melts and the pan is hot, place the salmon skin-side down. Let it cook undisturbed for 5 minutes. If it sticks when you try to flip it, give it another minute—it’ll release naturally once it’s ready. Flip and cook for another 2-3 minutes, then set it aside on a plate.
  3. Sauté the aromatics: Spoon out excess oil from the skillet, leaving about a tablespoon. Add the chopped onion and cook for 3 minutes until it starts to brown slightly. Toss in the garlic and red curry paste, stirring for 1 minute to release their aromas.
  4. Build the sauce: Pour in the coconut milk and stir until the curry paste is fully dissolved. Add the fish sauce, sugar, carrots, and broccolini. Let the mixture bubble gently for about 5 minutes. The vegetables should be tender-crisp and vibrant.
  5. Bring it all together: Stir in the lime juice, then carefully place the salmon back in the skillet. Let it warm through for 2-3 minutes, spooning some sauce over the top. Sprinkle with the fresh basil and cilantro just before serving.

Notes

This recipe is super flexible! For a crowd, double the ingredients and use a larger skillet. If you’re cooking for one or two, you can halve everything, but keep the coconut milk amount the same for a saucier dish (you won’t regret it). Just remember that cooking times might adjust slightly, especially for the salmon.

  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

Find it online: https://savoryrecipe.com/salmon-coconut-curry-recipe/