Salmon Curry with Coconut Milk

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

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

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:

Blackened Salmon Recipe

5-Minute Smoked Salmon Dip

Honey Sriracha Glazed Salmon

Basil & Lemon Baked Salmon in Foil

Teriyaki Glazed Salmon

4.8 from 15 votes

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.

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Course Dinner, lunch, Main Course

Cuisine Asian, Thai

Keyword easy, fish, healthy, thai

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 5 servings

Calories 460 kcal

London Brazil

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

1. 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.

2. 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.
3. Stir in crushed garlic and ginger paste and saute for 1 minute.

4. In a separate small bowl whisk together the salt, curry powder, turmeric, coriander, and sugar (if using).

5. 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.
6. 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.
7. 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.

Nutrition Facts

Salmon Curry with Coconut Milk

Amount Per Serving

Calories 460 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 20g125%

Cholesterol 62mg21%

Sodium 461mg20%

Potassium 1039mg30%

Carbohydrates 16g5%

Fiber 5g21%

Sugar 8g9%

Protein 26g52%

Vitamin A 2017IU40%

Vitamin C 47mg57%

Calcium 82mg8%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.