Description
Tender salmon fillets gently simmered in a rich coconut red curry sauce, served over fragrant jasmine rice and topped with fresh cilantro and lime. A cozy, bold-flavored meal ready in under 30 minutes.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice (for serving)
- 1 tablespoon vegetable oil
Instructions
- Warm a large skillet or sauté pan over medium-high heat and add the vegetable oil.
- Sauté the minced garlic and grated ginger for about 1 minute until fragrant.
- Stir in the red curry paste and cook for 30 seconds to release aroma.
- Add the coconut milk, soy sauce, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.
- Place the salmon fillets into the sauce and spoon curry over the tops.
- Cover and simmer for 10–12 minutes until the salmon is cooked through and flakes easily.
- Squeeze lime juice over the finished dish and sprinkle with chopped cilantro.
- Serve hot over jasmine rice with extra lime wedges if desired.
Notes
- Use full-fat coconut milk for the richest, creamiest texture.
- Don’t boil the curry sauce—keep it at a gentle simmer for best flavor.
- For a spicier version, add a pinch of red pepper flakes or extra curry paste.
- This dish pairs well with a side of steamed green vegetables or a cucumber salad.
Nutrition
- Serving Size: 1 salmon fillet with curry and rice
- Calories: 460
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg
Keywords: coconut curry salmon, Thai salmon curry, red curry fish, salmon curry recipe, easy coconut curry salmon