This Thai-inspired salmon coconut curry features pan-seared salmon paired with a creamy Thai curry sauce and vibrant vegetables, offering a delightful fusion of flavors. Whether served with rice or noodles, this dish promises to be a flavorful and wholesome addition to your dinner rotation!

Given the popularity of my Thai peanut chicken curry, I’ve crafted this exquisite Thai-inspired salmon coconut curry. Its delectable taste is accentuated by the rich creaminess of the curry sauce, thanks to the addition of cashew butter.

Not only is it incredibly delicious, but it’s also a nutritious and effortless meal to prepare. If you’re seeking exciting new recipes, be sure to include this one on your must-try list!

Salmon coconut curry recipe

Salmon Coconut Curry

Yield: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Salmon coconut curry is a Thai-inspired delicacy blending pan-seared salmon with a luscious Thai curry sauce and crisp vegetables. Whether paired with rice or noodles, this savory and nutritious meal is destined to be a dinner favorite!


  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 green chili pepper, chopped (seeds removed for less spice)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 cup coconut milk
  • 1 pound of fresh salmon Fillets
  • 1/2 cup chopped fresh cilantro
  • Salt and pepper to taste
  • Cooked rice, for serving


  1. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened about 5 minutes.
  2. Add the garlic, ginger, and green chili pepper and cook for an additional minute, until fragrant.
  3. Stir in the cumin, coriander, and turmeric and cook for another minute, until the spices are toasted.
  4. Add the diced tomatoes and coconut milk to the pan. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
  5. Add the fish fillets to the pan and cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
  6. Season the curry with salt and pepper to taste.
  7. Garnish with chopped fresh cilantro and serve over cooked rice.



  • If you prefer a milder curry, you can remove the seeds from the green chili pepper before chopping it.
  • You can also add other vegetables to this curry, such as carrots, potatoes, or bell peppers.
  • If you don't have coconut milk, you can use low-fat plain yogurt instead.
  • Be sure to adjust the cooking time for the fish depending on the thickness of your fillets.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 284mgCarbohydrates: 18gFiber: 4gSugar: 2gProtein: 6g

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