Creamy Thai Coconut Salmon Curry in 30 Minutes

Enjoy a vibrant, restaurant-quality meal at home with this Creamy Coconut Salmon Curry. Inspired by Thai flavors, this recipe pairs tender salmon fillets with rich coconut milk, aromatic ginger and garlic, and fragrant Thai red curry paste. Ready in around 30 minutes, it’s perfect for weeknight dinners when you want something flavorful yet quick. Serve the curry over jasmine or basmati rice and garnish with fresh basil and coriander for a balanced, satisfying dish.

Ingredients

• 500 g (1 lb) salmon fillets (2 fillets, skin on)

For the Spice Rub:

• 1 tablespoon demerara sugar
• 1 teaspoon curry powder
• Pinch of ground ginger
• 1 teaspoon garlic powder
• Pinch of sea salt

For the Coconut Curry Sauce:

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 tablespoons fresh ginger, minced
• 2 tablespoons demerara sugar
• 1 tablespoon Thai red curry paste
• 400 ml coconut milk (full fat or low fat)
• 2 teaspoons soy sauce (or tamari for gluten-free)
• 1 lime, juiced
• 100 g fresh spinach, washed and chopped
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh coriander (cilantro), chopped

Optional Substitutions

• Swap salmon for tofu or chicken for a vegetarian or non-seafood option.
• Use tamari instead of soy sauce for a gluten-free version.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 190ºC (about 375ºF) so it’s hot and ready while you prepare the salmon and sauce.

Step 2: Prepare the Spice Rub

• Combine the demerara sugar, curry powder, garlic powder, and ground ginger in a small bowl.
• Add a pinch of sea salt and about a teaspoon of water to form a thick paste.
• Rub the spice paste evenly over the salmon fillets, coating both the top and sides.

Step 3: Roast the Salmon

Place the salmon on a lined baking sheet and roast for about 6 minutes. It should be slightly undercooked—this prevents overcooking when you finish it in the curry.

Step 4: Make the Coconut Curry Sauce

• Heat the olive oil in a high-sided skillet over medium heat.
• Sauté the minced garlic and ginger until soft and fragrant, about 3–5 minutes.
• Add the demerara sugar and Thai red curry paste, stirring until the mixture becomes slightly thicker and aromatic.
• Pour in the coconut milk and soy sauce, bring to a gentle boil, then reduce to a simmer for about 2 minutes so the sauce thickens slightly.

Step 5: Add Spinach and Salmon

• Stir the chopped spinach into the simmering sauce and let it wilt.
• Return the semi-cooked salmon fillets to the pan, spooning sauce over each piece. Simmer gently for about 5 minutes until the salmon is cooked through.
• Finish by stirring in the lime juice and the chopped basil and coriander.

Step 6: Serve and Enjoy

Serve the Creamy Coconut Salmon Curry over fluffy jasmine or basmati rice. Spoon extra coconut sauce over the fish and rice for more flavor. Garnish with additional fresh herbs and a lime wedge if desired.

• Use fresh salmon: Fresh fillets provide the best texture, though frozen defrosted salmon will work if needed.
• Adjust the spice: Increase or decrease the Thai red curry paste according to your heat preference.
• Add more vegetables: Bell peppers, mushrooms, or snap peas make great additions for color and nutrition.
• Simmer gently: Keep the sauce at a low simmer to avoid separation of the coconut milk and to maintain a silky texture.