Salmon Coconut Curry

Ingredients

• Salmon filets
• Fresh spinach

• Coconut milk
• Thai red curry paste
• Grated ginger
• Grated garlic
• Honey
• Fish sauce

Optional garnishes:

• Chopped green onions
• Chopped cilantro
• Slices of Thai/bird's eye chili peppers
• Chopped peanuts
• Sesame seeds

Instructions

In a bowl or measuring cup, mix coconut milk with fish sauce and honey. Set aside.

Pat salmon filets dry with paper towels and season the skin-side of salmon with the salt. If using skinless salmon season one flat side of the filets.

Heat skillet over medium-high heat and add the coconut oil once the pan is hot.

Sprinkle salt over the salmon (skin side if using skin-on salmon), and add the filets to the skillet, salted side down. Leave the salmon in place and fry for 3 minutes.

Flip salmon and fry for another 2 minutes, then transfer filets to a plate. Reduce the heat to medium.

Add the minced garlic, ginger, and curry paste to the pan. Stir and cook for about 30 seconds until fragrant.

Slowly pour in the coconut milk mixture into the pan (it may splatter a lot) and stir with the curry mixture.

Add spinach to the skillet and stir to wilt. Curry sauce should be gently bubbling.

Add salmon back to the pan and heat through for 1 minute.

Transfer to serving dish or serve directly from the skillet, spooning curry sauce and spinach over the fish. Squeeze fresh lime over the salmon and sprinkle with fresh coriander and chopped green onions and chopped peanuts, if desired.

Serving Suggestions

Serve the the salmon coconut curry with rice for soaking up that delicious sauce, or for an even more flavorful option, serve it with my Savory Ginger Garlic Coconut Rice. Flatbread, parathas, or even slices of French bread, are all also great for soaking up the curry sauce. If you are on a low-carb diet, serve it with cauliflower rice.

Substitutions and Variations

Salmon: Use skin-on or skinless salmon filets. You can also use other firm fish like halibut or code, or seafood like prawns and scallops.

Thai red curry paste: Substitute it with milder less-spicy yellow/Massaman curry paste or spicier green curry paste. Red curry is in the middle of yellow and green in terms of spiciness.

Fish sauce: Soy sauce or coconut or liquid aminos will work in a pinch, but keep in mind that it will not have exactly the same flavor as the fish sauce.

Coconut milk: You can use full-fat milk or cream (if you do not have a dairy allergy), but the curry will obviously not have the coconut flavored undertones. I would suggest adding extra seasonings (salt, pepper, honey, fish sauce) to taste.

Spinach: Substitute it with bok choy (I like the small ones), snow peas, snap peas, thinly sliced red or yellow bell peppers. For these vegetables, I would recommend cooking them first with the garlic and ginger before adding the rest of the sauce ingredients.

Vegetarian version: Fry slices of eggplant (I like the small Asian varieties), mushrooms, or firm tofu. Combine different vegetables like bell peppers, green beans, broccoli, carrots, etc. for a vegetable medley.

More Recipes You Might Like

For more salmon recipes, check out these possibilities:

• Rice Cooker Salmon and Egg Rice
• Flaked Salmon Rice Bowls
• Do-It-Yourself Salmon Poke Bowls
• Broiled Miso Salmon Filets

For other Thai-inspired dishes, here are some ideas:

• Shrimp Pomelo Salad
• Chicken Skewers with Thai Curry Dipping Sauce
• Shrimp Pad Thai

This salmon coconut curry is delicious, full of flavor, and healthy! I love how it comes together so quickly and how easy it is to substitute the protein and veggies depending on what have on-hand. Leftovers keep really well and it makes a great lunch the next day! This salmon curry is a perfect way to bring Thai flavors to a meal any night of the week!

~ Lisa.

Recipe

Salmon Coconut Curry

This Thai-inspired salmon coconut curry is full of flavor and super easy to make! Seared salmon served in a creamy mildly spicy coconut curry sauce with loads of spinach and served with some hot cooked rice makes for a quick delicious meal, any night of the week! It's sure to become a go-to favorite!

5 from 3 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Makes: 4 servings

Ingredients

• ▢ 4 salmon filets
• ▢ ½ teaspoon salt
• ▢ 2 tablespoons coconut oil (or any neutral-flavored oil)
• ▢ 2 cloves garlic, minced or grated
• ▢ 1 teaspoon minced or grated ginger
• ▢ 1 tablespoon Thai red curry paste
• ▢ 1 cup coconut milk
• ▢ 1 ½ teaspoons fish sauce
• ▢ ½ teaspoon honey
• ▢ Large handful fresh spinach leaves, about 100 grams, washed and drained

Optional Garnishes:

• ▢ Lime wedges
• ▢ Chopped green onions
• ▢ Chopped peanuts
• ▢ Slices of red Thai chilis
• ▢ Fresh coriander/cilantro
• ▢ Sesame seeds

Equipment

• ▢
  12" Skillet
• ▢
  Microplane

Instructions

• In a bowl or measuring cup, mix coconut milk with fish sauce and honey. Set aside.
• Pat salmon filets dry with paper towels and season the skin-side of salmon with the salt. If using skinless salmon season one flat side of the filets.
• Heat skillet over medium-high heat and add the coconut oil once the pan is hot.
• Sprinkle salt over the salmon (skin side if using skin-on salmon), and add the filets to the skillet, salted side down. Leave the salmon in place and fry for 3 minutes.
• Flip salmon and fry for another 2 minutes, then transfer filets to a plate. Reduce the heat to medium.
• Add the minced garlic, ginger, and curry paste to the pan. Stir and cook for about 30 seconds until fragrant.
• Slowly pour in the coconut milk mixture into the pan (it may splatter a lot) and stir with the curry mixture.
• Add spinach to the skillet and stir to wilt. Curry sauce should be gently bubbling.
• Add salmon back to the pan and heat through for 1 minute.
• Transfer to serving dish or serve directly from the skillet, spooning curry sauce and spinach over the fish. Squeeze fresh lime over the salmon and sprinkle with fresh coriander and chopped green onions and chopped peanuts, if desired.

Notes

• Use skinless salmon filets instead of skin-on, if preferred.
• Substitutions and Variations:
  • Salmon: Use skin-on or skinless salmon filets. You can also use other firm fish like halibut or code, or seafood like prawns and scallops.
  • Thai red curry paste: Substitute it with milder less-spicy yellow/Massaman curry paste or spicier green curry paste. Red curry is in the middle of yellow and green in terms of spiciness.
  • Fish sauce: Soy sauce or coconut or liquid aminos will work in a pinch, but keep in mind that it will not have exactly the same flavor as the fish sauce.
  • Coconut milk: You can use full-fat milk or cream (if you do not have a dairy allergy), but the curry will obviously not have the coconut flavored undertones. I would suggest adding extra seasonings (salt, pepper, honey, fish sauce) to taste.
  • Spinach: Substitute it with bok choy (I like the small ones), snow peas, snap peas, thinly sliced red or yellow bell peppers. For these vegetables, I would recommend cooking them first with the garlic and ginger before adding the rest of the sauce ingredients.
  • Vegetarian version: Fry slices of eggplant (I like the small Asian varieties), mushrooms, or firm tofu. Combine different vegetables like bell peppers, green beans, broccoli, carrots, etc. for a vegetable medley.
• Store leftovers in the fridge and reheat in the microwave. 

Have you made this recipe?Leave a comment below and share a photo on Instagram! Be sure to mention @dayinthekitchen!

**This post was originally published September 8th, 2020 and republished September 22nd, 2025 with an updated recipe, new photos, and new writing.