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Salmon Coconut Curry

Salmon coconut curry simmers tender salmon chunks in a creamy coconut milk sauce with red curry paste, ginger, and lime. It comes together on the stovetop in a covered skillet, with fresh cilantro adding a bright finish.
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Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 yellow onion medium, thinly sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger peeled, grated
  • 2 tbsp red curry paste
  • 1 can (13.5 oz) coconut milk
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp fish sauce
  • 1 tsp brown sugar packed
  • 1.5 lb salmon fillet skinless, cut into 1.5-inch chunks
  • 0.5 tsp kosher salt
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 12-inch skillet with a lid

Method
 

  1. Heat the oil in a 12-inch skillet with a lid over medium heat. Add the onion and cook, stirring occasionally, for 4 to 5 minutes, until softened.
  2. Add the garlic, ginger, and curry paste; cook, stirring, for 30 seconds, until fragrant.
  3. Stir in the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a gentle simmer over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.
  4. Season the salmon with the salt and nestle the pieces into the sauce. Cover and cook at a gentle simmer for 5 to 8 minutes, until the salmon is opaque and registers 145°F in the thickest piece.
  5. Remove the skillet from the heat and stir in the lime juice. Sprinkle with the cilantro before serving.

Notes

For tender salmon, check the thickest piece for doneness and avoid cooking beyond the stated cue. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended because the salmon and coconut sauce may change texture. For a gluten-free meal, check that the curry paste and fish sauce are labeled gluten-free.