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Salmon Coconut Milk Curry

This quick and creamy salmon coconut milk curry is packed with flavor, utilizing common spices and a rich coconut milk sauce, perfect for a weeknight dinner served over rice.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 490
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces salmon fillets (skin on or off, your choice)
  • 1 tbsp olive oil or coconut oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tbsp curry powder
  • 1 tsp turmeric (optional) for extra color and flavor
  • 1/2 tsp ground cumin
  • 1/2 tsp chili flakes (optional) for spice
  • 1 can coconut milk (14 oz, full-fat for a creamier curry)
  • 1 cup vegetable or chicken broth
  • 1 tbsp soy sauce or coconut aminos (for gluten-free)
  • 1 tbsp lime juice (optional)
For Serving
  • as needed cooked rice (jasmine rice, basmati, or your preferred rice)
  • as needed fresh cilantro, chopped (for garnish)
  • as needed lime wedges (for serving) for an added burst of freshness

Method
 

Preparation
  1. Season the salmon fillets on both sides with salt and pepper.
  2. Heat olive oil or coconut oil in a large skillet over medium-high heat.
  3. When the oil is hot, add the salmon and cook for 3 to 4 minutes on each side until golden brown and reaches an internal temperature of 145°F (63°C). Remove the salmon from the skillet and set aside.
Cooking the Curry
  1. In the same skillet, add the diced onion and sauté for 2 to 3 minutes until softened.
  2. Stir in the minced garlic, grated ginger, curry powder, turmeric, ground cumin, and chili flakes if using. Cook for an additional 1 to 2 minutes, stirring frequently, until the spices become fragrant.
  3. Pour in the coconut milk and vegetable or chicken broth. Stir everything together and bring to a gentle simmer.
  4. Let it cook for 5 to 7 minutes to allow flavors to meld and sauce to thicken slightly.
  5. Add the cooked salmon fillets back into the skillet, breaking them into large chunks if preferred.
  6. Drizzle with soy sauce or coconut aminos and lime juice if using. Gently stir to coat the salmon in the curry sauce and cook for an additional 2 to 3 minutes to heat through.
  7. Spoon the salmon coconut curry over cooked rice of your choice, garnish with chopped cilantro, and serve with lime wedges.

Notes

Use full-fat coconut milk for a creamier sauce. Do not overcook the salmon. Taste the sauce before serving and adjust salt, lime juice, or soy sauce if needed. For a thicker sauce, simmer longer to reduce. For a thinner sauce, add more broth.