Short Description

A vibrant and aromatic curry featuring tender salmon fillets nestled in a creamy coconut milk sauce, infused with garlic, ginger, Thai red curry paste, and fresh herbs—perfect served over fluffy rice.

Why You’ll Love This Recipe

Bursting with flavor: A fragrant fusion of spices, garlic, ginger, and curry paste in a silky coconut sauce.
Quick and satisfying: Just over 30 minutes to prepare and cook—ideal for weeknight dinners.
Nutritious and wholesome: High in protein and omega-3s from salmon, balanced with fresh spinach and herbs.
Customizable heat: Adjust the Thai red curry paste to your preferred spice level.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g (1 lb) salmon fillets (about 2 fillets), skin on
Spice Rub
- 1 Tbsp demerara (brown) sugar
- 1 tsp curry powder
- Pinch ground ginger
- 1 tsp garlic powder
- Pinch sea salt
- ~1 tsp water (to form paste)
Sauce
- 1 Tbsp olive oil
- 3 garlic cloves, minced
- 2 Tbsp fresh ginger, minced
- 2 Tbsp demerara sugar
- 1 Tbsp Thai red curry paste
- 400 ml (14 oz) coconut milk (full or low fat)
- 2 tsp soy sauce
- Juice of 1 lime
- 100 g (3 cups packed) fresh spinach, washed and chopped
- 2 Tbsp fresh basil, chopped
- 2 Tbsp fresh coriander (cilantro), chopped

Directions

Preheat oven to 190 °C (375 °F).
Make spice rub: In a small bowl, mix brown sugar, curry powder, garlic powder, ground ginger, and sea salt. Add a teaspoon of water to form a thick paste.
Rub salmon: Spread the spice paste evenly over both sides of salmon fillets.
Bake salmon: Place salmon on a lined baking sheet and bake for about 6 minutes, until just cooked through.
Prepare sauce: While salmon bakes, heat olive oil in a high-sided skillet over medium heat. Sauté garlic and ginger for 3–5 minutes until fragrant.
Build flavor: Add 2 Tbsp sugar and red curry paste. Stir and simmer briefly until thickened.
Add liquids: Pour in coconut milk and soy sauce. Bring to a boil, then reduce heat and simmer for ~2 minutes to thicken.
Add greens and herbs: Stir in chopped spinach until wilted. Add basil and coriander.
Finish with salmon: Gently nestle baked salmon into the sauce. Simmer for an additional 5 minutes until salmon is fully cooked and flavors meld.
Serve: Spoon over basmati or jasmine rice, drizzling extra sauce on top.

Servings And Timing

Serves: 2–3 people (500 g salmon)
Prep Time: ~10 minutes
Cook Time: ~20–25 minutes (including baking salmon and simmering sauce)
Total Time: ~30–35 minutes

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze cooled curry and rice separately for up to 1 month.
Reheat: Warm gently in a saucepan over medium heat, stirring occasionally. Add a splash of coconut milk or water to adjust consistency as needed.

Variations

Heat Level: Use green or yellow curry paste, or add chili flakes for extra spice.
Vegetable Boost: Stir in bell peppers, snap peas, or zucchini with the spinach.
Creamy Swap: Use half yogurt and half coconut milk to reduce richness.
Citrus Twist: Add lime zest or a squeeze of lime juice before serving for bright freshness.
Protein Alternatives: Substitute salmon with cod, shrimp, or chicken; adjust cooking time accordingly.

FAQs

1. Can I use frozen salmon?

Yes—thaw completely, pat dry, then proceed with the recipe as directed.

2. Can I skip baking the salmon?

For a one-pan method, sauté salmon fillets skin-side down for 3–4 minutes per side until nearly cooked before adding to the sauce at step 9.

3. Is Thai red curry paste necessary?

It provides depth and heat, but you can substitute with green or yellow curry paste if preferred.

4. Can I use light coconut milk?

Yes—light coconut milk works, though sauce will be thinner and slightly less creamy.

5. How do I reduce sodium?

Use low-sodium soy sauce and rinse the spinach well to remove excess residue.

6. Can I make it dairy-free?

The recipe is already dairy-free. For added creaminess, swap sugar with honey or maple syrup if desired.

7. What side dishes pair well?

Try steamed jasmine rice, quinoa, or cauliflower rice. Serve with a cucumber salad for freshness.

8. How do I know when the salmon is done?

The internal temperature should reach 63 °C (145 °F); flesh should flake if gently pressed with a fork.

9. Can I substitute fresh herbs with dried?

Yes—use 1 tsp dried basil and 1 tsp dried coriander. Add them when you add the sauce liquids.

10. My sauce is too thin—what can I do?

Simmer a few more minutes uncovered to thicken, or stir in a cornstarch slurry (1 tsp cornstarch + 1 Tbsp water).

Conclusion

This Creamy Coconut Salmon Curry delivers a beautifully balanced blend of flavors and textures—rich coconut, fragrant spices, fresh herbs, and tender salmon. It’s a quick, satisfying, and wholesome meal that feels indulgent yet nourishing. Serve it over rice and savor every spoonful!