Want dinner in a hurry? It can't get any easier or tastier than this coconut curry salmon! It's easy to prepare in just 30 minutes yet so super creamy and flavorful. The succulent fish and rich curry sauce are heaven over steamed rice!
This coconut curry salmon is the perfect weekday dinner fix. It's simple to make in just 30 minutes yet tastes so rich and indulgent.
The salmon cooks up moist and flavorful, and the coconut milk simmers into a creamy sauce thick with curry flavor. Perfect for spooning over piping-hot steamed rice or sopping up with crusty bread!
Ingredient notes
- Salmon- you can also use other firm-fleshed fish like yellowtail, mahi mahi, or milkfish. For variety, you can switch it up with seafood such as shrimp, mussels, or crab.
- Coconut Milk- while freshly pressed coconut milk delivers the best flavor, canned coconut milk provides a convenient alternative. If using canned, use full-fat for a rich, creamy taste.
- Curry Powder- I use curry powder which is made of ground spices and used in Indian-style dishes. You can substitute Thai curry paste if you want a different set of curry flavors.
- Roma Tomatoes- use ripe ones for a sweeter and juicier taste.
- Thai Chili Peppers- omit them if you want to pare down the heat
Quick tips
- Simmer for a smooth, creamy consistency, and do not boil the coconut sauce lest it curdles and separate.
- To extend the dish and add extra nutrition, you can add vegetables such as bell peppers, carrots, green peas, or potatoes.
How to serve and store
- Coconut Curry Salmon makes a tasty main dish for lunch or dinner. Serve with steamed rice or crusty bread and a tossed salad for a delicious and filling meal.
- Garnish with chopped cilantro for color and serve with lime on the side to brighten flavors.
- Place leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat in a saucepan over low heat to an internal temperature of 165 F.
Ingredients
- 1 pound skinless salmon fillet
- salt and pepper to taste
- 1 tablespoon canola oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 2 Roma tomatoes, chopped
- 1 ยฝ cups coconut milk
- 2 Thai chili peppers, minced
- 1 tablespoon curry powder
Instructions
- Rinse fish and pat dry. Cut into 2-inch cubes and season with salt and pepper.
- In a pan over medium heat, heat oil. Add onions, garlic, ginger, chili peppers, and cook until softened and aromatic.
- Add tomatoes and cook, mashing with the back of a spoon, for about 2 to 3 minutes or until softened and release juice.
- Add coconut milk and bring to a simmer. Continue to cook until slightly reduced and thickened.
- Add curry powder and stir until dissolved.
- Add fish and cook for about 3 to 5 minutes or until cooked through.
- Season with salt and pepper to taste. Serve hot
Notes
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Genevieve says
Thanks for sharing this recipe. My Aussie husband liked it. We added half a cup of thickened cream and a dash of fish sauce into it and it was great. Will definitely do it again. I follow most of your recipes, thanks again Lalaine!
irene rogan says
very easy very tasty
Joana fields says
Tilapia is not on my favorites fish list. But my husband brought some tilapia at home and I have no idea how to cook it. So I did some research and found this delicious recipe!! Thank you sooooo much color sharing it. It is absolutely delicious. My whole family love it and very important now I found the best way to eat Tilapia. This is definitely a keeper. Thank you!!
Terri says
Is there something I could substitute for the thai chili peppers?
Lalaine Manalo says
You can use jalapenos ๐
Liza says
I will try this for sure.
Tony says
I'm in the Philippines and in my part of town only salmon heads are available. I'm sure your recipe will make the heads taste even better than their missing parts! LOL!
Lalaine Manalo says
Hi Tony! That's kind of funny. Lol. We actually have a recipe called "Ulo-Ulo Salmon" but instead of Salmon Heads, I used Salmon belly. I'm sure you'd love it.
Adedoyin says
I tried this recipe tonight and it was so good. My sauce was ready in 7 minutes. Your step to step was a life saver. Thanks for saving the night.
Lalaine says
I am glad you enjoyed it ๐
Techno says
Very nice recipe. I made it to use up the last bit of salmon I had left over, and what a way to go! The sauce is just delicious.
Lalaine says
Thank you so much for the feedback. I am glad you enjoyed it.
Suzanne says
What a wonderful dish! Like what you said, it can be cooked under 30 minutes and it is very delicious! My husband loved it as well. Will definitely try this again with other seafoods as you recommended. Thanks, Lalaine! You have been my kitchen super hero!
Alieza says
Fantastic! Just had it for dinner and thoroughly .
Lalaine says
Thanks for the feedback, Alieza. I am glad you enjoyed it ๐
Kasturi says
Just tried...everyone in my family really loved it. This recipe is definitely a keeper. Many thanks for sharing
Lalaine says
Thanks, Kasturi!
Debbie Mickow says
You're a woman after my own heart. My deceased husband was Filipino and, we had been married for 22 years. I learned to cook many things from my mother in law.."Nanay". But, I am so thankful to have found your site. Thank you for the wonderful recipes. I love the Coconut Curry Salmon...I added chunks of Mango to it..to give it a Thai flair,that I had in a restaurant here in Sacramento.., and, now thanks to you, I have the recipe!! Thank you!! You truly DO have the best pork recipes..and, thanks to you again...I have the sauce my "Nanay" made for the pork belly she used to serve at the Holidays... "The liver one",,,anyways, thank you so much!! I absolutely love Filipino foo!!!
Lalaine says
Oh thank you so much! I am so glad I was to able to "recreate" some of your fondest memories with the recipes here. I really appreciate your feedback.
plasterer bristol says
This sounds so delicious. Thanks for sharing this recipe.
Simon
Ester says
when do you add the curry ?
Lalaine says
Hi Ester
I corrected the recipe to reflect this step. Thanks ๐
Evelyn says
Hi Lalaine, thank you for this salmon recipe. A delicious alternative to my usual baked or fried salmon. ๐
Lalaine says
Hello Evelyn
Salmon is my favorite fish but yes, after a while, fried or baked becomes a bit boring. This curry packs flavor and excitement back to salmon. Hope you try it ๐