Healthy Thai Salmon Curry is a quick and easy dinner recipe that will not disappoint! Fresh salmon is made with coconut milk, curry powder, and vegetables resulting in the most tender and flaky fish. Serve over rice or cauliflower rice for a low-carb, Paleo, and Whole30 meal.
We can’t get enough curry in our house!
And, since we tend to avoid dairy products, coconut milk curries are often on our menu. Go-to favorites include Thai Green Chicken Curry, Slow Cooker Chicken Curry, and now this salmon curry recipe.
Enjoy all of the rich and decadent flavors found in a traditional curry, but with a Thai-style spin by using coconut milk.
This curry recipe is a wonderful way to sneak in a bunch of vegetables. Not to mention you also get your daily dose of healthy omega-3 fatty acids, too.
It is fabulous served over a bed of fluffy rice, or cauliflower rice for a satisfying low-carb meal.
Ingredients
The ingredients needed to make this salmon coconut curry recipe include:
- Salmon. Fresh, wild-caught salmon is ideal. Read more below about the best and healthiest type to choose.
- Onion. Either a sweet or white onion will work in this recipe.
- Bell pepper. Red, green, or yellow bell peppers can all be used.
- Spinach. You may also switch out the spinach for finely chopped kale.
- Garlic. Fresh garlic is key for the best taste. Simply use a garlic press to get perfectly crushed garlic.
- Ginger. Ginger paste is the most convenient option, and still gives that fresh flavor.
- Curry Spices. Find more information below about the traditional spices used in curry dishes.
- Sugar. Coconut or brown sugar can both be used or left out completely if on a Whole30 diet.
- Coconut Milk. Canned, full-fat coconut milk is preferred but lite coconut milk can be substituted. DO NOT use the coconut milk that comes in a container in the refrigerated section of your grocery store.
How to Make
Here are the simple steps to make this Thai salmon curry recipe:
- Sear salmon in a large skillet with oil for 1-2 minutes per side.
Remove the salmon from the skillet. At this point the skin can easily be peeled off.
- Sauté vegetables for 4-5 minutes or until slightly tender.
Stir in the crushed garlic and ginger paste and cook for 1 more minute.
- Stir coconut milk, spices, chili paste, and lime juice into the skillet.
Whisk together the curry spices in a small bowl before mixing in to ensure they are evenly distributed.
- Add salmon filets, cover, and simmer for 10-12 minutes or until salmon is cooked through.
The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°.
- Mix in chopped spinach just before serving.
Pair with either rice or cauliflower rice and garnish with cilantro.
Best Type of Salmon
When shopping at your grocery store it is essential that you purchase the best tasting salmon for this recipe. After all, it is pretty much the star of the show!
The first thing to look for when buying fish is that it is WILD and not farm raised. Wild fish are healthier for you while also having a less fishy taste.
Next, purchasing FRESH and not previously frozen will also give you the best flavor.
King, Sockeye, and Coho salmon are commonly wild-caught varieties and are generally easy to find. Verlasso salmon is a sustainably farm-raised option that tastes incredible, too.
Curry Spices
In just about every Indian or Thai curry recipe there are a few crucial spices you will need.
- Curry powder. A blend made from a wide variety of spices often including coriander, cumin, fenugreek, turmeric, black pepper, nutmeg, cloves, and ginger.
- Turmeric. The bright orange spice offers a warm, earthy flavor.
- Coriander. Made from the seed of the cilantro plant, this spice has a floral and somewhat lemony taste.
- Garam Masala. This spice mix is not used in this recipe but is very common.
Dietary Modifications
The recipe you’ll find below is already gluten-free, dairy-free, and Paleo as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Whole30: Simply leave out the sugar to make this recipe Whole30 compliant.
- Lower Fat: Use a lite coconut milk instead of the full-fat option.
- Low-Carb: Leave out the sugar for a low-carb main dish.
Meal Prep and Storage
- To Prep-Ahead: Wash and cut the veggies, and mix the dry spices. Store separately until ready to use.
- To Store: Place in an airtight container in the refrigerator for up to 2-3 days. Keep the spinach separate and stir in just before serving.
- To Freeze: This is not recommended as the texture of the salmon will change.
- To Reheat: Warm on the stovetop for 5-10 minutes over medium-low heat.
FAQs
Yes, it’s much thicker than the refrigerated coconut milk and will result in the best taste and consistency.
Yes, for a lower-fat option use lite coconut milk.
Fresh, never frozen wild-caught salmon is preferred. However, Verlasso is a great tasting sustainably farmed option.
You can add ground chili peppers, or fresh chilis to make the curry more spicy.
In addition to salmon and shrimp, whitefish like cod, sea bass, and haddock make great curries.
Expert Tips and Tricks
- Mix it up. Try making this recipe with shrimp instead of salmon.
- Include more veggies. Get a flavor and nutrition boost by including vegetables such as carrots, squash, or broccoli.
- Make it a meal. Serve over basmati rice or cauliflower rice for a low-carb option.
- Full-fat for flavor. Opt for a full-fat coconut milk over a lite for the best tasting dish.
- Peel after searing. The skin on the salmon will remove easily once it has been partially cooked.
- Add some heat. If you like your curry spicy, add fresh or ground chilies.
Other Salmon Recipe Ideas:
Looking for a variety of ways to enjoy this healthy fish? Give these recipe a try:
Basil & Lemon Baked Salmon in Foil
Salmon Curry with Coconut Milk
Healthy Thai Salmon Curry is a quick and easy dinner recipe that will not disappoint! Serve over rice or cauliflower rice for a low-carb, Paleo, and Whole30 meal.
Ingredients
- 1.25 lbs. salmon cut into 5 filets*
- 2 Tbsp. oil olive or avocado
- ½ sweet onion thinly sliced
- 1 red bell pepper thinly sliced
- 2 cloves garlic crushed
- ½ tsp. ginger paste or grated ginger
- 1 tsp. salt to taste
- 1 ½ Tbsp. curry powder
- ¼ tsp. ground turmeric
- 1 tsp. coriander
- 1 Tbsp. coconut sugar or brown sugar, optional
- 1 tsp. chili garlic paste
- 15- oz. can coconut milk full fat*
- 1 lime juice
- 2 cups spinach coarsely chopped
Instructions
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In a large skillet or saucepan over medium heat add 1 tablespoon of oil and salmon filets. Sear salmon for 1-2 minutes per side. Remove salmon from skillet.
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Add remaining tablespoon of oil along with the sliced onion and bell pepper. Saute for 4-5 minutes or until the vegetables start to get tender.
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Stir in crushed garlic and ginger paste and saute for 1 minute.
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In a separate small bowl whisk together the salt, curry powder, turmeric, coriander, and sugar (if using).
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Add spice mix, chili paste, coconut milk, and lime juice to the skillet and stir to combine. Bring sauce to a boil and then reduce heat to a simmer.
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Place the salmon filets back into the skillet and cover with a lid. Cook salmon curry for 10-12 minutes or until salmon is cooked through. Stir in chopped spinach just before serving.
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Serve salmon curry over rice or cauliflower rice with cilantro and enjoy!
Recipe Notes
- You can choose to leave the skin on the salmon or take it off after searing (I find it comes off more easily after this point.)
- Lite coconut milk can be substituted, but the sauce will be thinner and not quite as flavorful.
- Do not use the refrigerated coconut milk, it will not give you the same results as the canned milk.
- To Store: Place in an airtight container in the refrigerator for up to 2-3 days. Keep the spinach separate and stir in just before serving.
Daxa says
This was a big hit with my family. Super tasty and the big bonus is it is really quick to make. Thank you sharing.
London Brazil says
Yay! So happy to hear you enjoyed the recipe, Daxa! It is so tasty and easy. Thanks so much for taking the time to leave a comment and rating!
mary Harvey says
I made this for dinner tonight. I didn’t have the chili garlic paste or the coriander. We don’t like things really hot so thought it would be fine. I did add a few red chili flakes at the end. It was delicious and will share the recipe with all my friends.
London Brazil says
Yay! So happy to hear you enjoyed the recipe, Mary! I’m glad you found a way to make it work for your family. Thanks so much for taking the time to leave a comment!
Anonymous says
I HAVE MADE CURRY MANY MANY TIMES, AND IT’S VERY CLOSE TO YOUR RECIPE. I NEEDED TO USE UP MY SPINACH, AND THIS WAS PERFECT! THE ONLY THING I DIDN’T ADD, WAS THE CHILI PASTE. OTHER THAN THAT, I DID THIS EXACT RECIPE! THANK YOU! I’M PASSING THIS ON TO MY OTHER CURRY LOVERS!!
London Brazil says
Yay! So happy you enjoyed the recipe! I love hearing that you will be sharing this recipe. Thanks so much for taking the time to leave a comment and rating!
Susan says
Your nutrition breakdown does not say what a serving amount is
London Brazil says
Susan, there are five servings if you follow the ingredient amounts listed. So, a serving would be 1/5 of what you make.
Michael geraty says
This evening was by your instruction, well done you.
Breeze says
Excellent. I did not have ginger, and we don’t eat spinach so we skipped that. The flavors danced on our tongues. We served over cauliflower rice
London says
Yum!! So happy you enjoyed the recipe! Thanks for the comment and rating! 🙂
Anonymous says
Very delicately flavoured. Delicious.
London says
Yay! So happy you enjoyed the recipe. Thanks for your comment and rating!
Olivia says
One of the best recipes I found on Pinterest during the pandemic. Thank you!
London says
Yay! So happy to hear you enjoyed the salmon, Olivia! Thanks for your comment and rating 🙂
Sumera says
Hi! Can you share which chili garlic paste you are using
London says
Hi Sumera! I generally use the Huy Fong chili garlic paste. Hope you enjoy the recipe!
Anonymous says
Turned out excellent!!!
London says
Yay! So excited you enjoyed the recipe. Thanks for the comment and rating 🙂