There’s something deeply satisfying about a dish that feels like a warm hug after a long day. This Salmon Coconut Curry brings together tender salmon and a creamy, smooth curry sauce that’s bursting with authentic Thai flavors.

I remember the first time I tried this recipe—the aroma of garlic, galangal, and kaffir lime leaves filling the kitchen was instantly uplifting. The bright zing of fresh lime juice and the subtle heat from bird’s eye chili made every bite unforgettable.

Why You’ll Love It:
– Silky coconut milk blends beautifully with fragrant red curry paste for a rich sauce.
– Tender salmon fillets cook gently by simmering, keeping them moist and flaky.
– Fresh Thai basil and sliced red chili add a pop of color and fresh flavor.
– Balanced flavors with lime leaves, galangal, and fish sauce create an authentic taste.

Simple and soothing, this dish comes together with ease and offers a comforting meal any night of the week.

Salmon Coconut Curry

Close-up of tender salmon fillet in creamy Thai red coconut curry sauce, garnished with fresh Thai basil leaves and sliced red chili on rustic wooden surface

Print Recipe

Tender salmon fillets simmered in a creamy Thai red curry coconut sauce, garnished with fresh Thai basil and sliced red chili.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Salmon fillets
Coconut milk
Red curry paste
Fish sauce
Lime leaves
Galangal
Garlic
Shallots
Fresh Thai basil
Kaffir lime leaves
Bird’s eye chili
Sugar
Fresh lime juice

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Instructions

Peel and finely chop garlic and shallots. Slice galangal thinly.
In a saucepan, heat a small amount of oil and sauté garlic, shallots, galangal, and red curry paste until fragrant.
Add coconut milk, fish sauce, lime leaves, kaffir lime leaves, sugar, and bird’s eye chili. Stir and bring to a gentle simmer.
Add salmon fillets to the curry sauce. Simmer gently for 10-12 minutes until salmon is cooked through and tender.
Remove lime leaves and kaffir lime leaves from the sauce.
Stir in fresh lime juice to taste.
Serve salmon fillets centrally in shallow bowls, pour curry sauce around them.
Garnish with fresh Thai basil leaves and sliced red chili on top.

FAQ
Q: How long can I store leftovers?
A: Keep leftovers refrigerated in an airtight container for up to 2 days. Reheat gently on the stove to maintain the curry’s creamy texture.

Q: Is this recipe difficult to make on a busy evening?
A: Not at all! Simmering the salmon in the curry sauce is hands-off, letting you prep side dishes or relax while it cooks.

Ready to bring a burst of vibrant Thai flavors to your dinner table? Save this recipe, print it out, and get cooking tonight!