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Seared salmon fillet in a coconut milk curry sauce with a sprig of cilantro on top.
4.8 from 15 votes
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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.

Course Dinner, lunch, Main Course
Cuisine Asian, 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.