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Easy Salmon Coconut Curry

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5 from 2 reviews

This Thai-inspired salmon coconut curry is a dreamy 30 minute meal made with all gluten-free ingredients and it is an incredibly flavorful and comforting dish.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Yield: Serves 3-4 1x

Ingredients

Scale

Salmon:

  • 4 salmon fillets (about 1 lb)
  • 1 teaspoon sea salt
  • 1 teaspoon red curry paste
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil

Coconut curry:

  • 1 tablespoon sesame oil or olive oil
  • 1 small white onion, chopped
  • 1 red bell pepper, chopped
  • 3 large garlic cloves, minced
  • 1 tablespoon red curry paste
  • 2 (13.5 ounce) cans full-fat coconut milk
  • 2 teaspoons freshly grated ginger (or use 1 teaspoon ground ginger)
  • 1 tablespoon fish sauce (omit if preferred)
  • Fresh lime juice from 1 lime
  • 1/4 cup chopped basil leaves
  • 2 tablespoons chopped cilantro

Instructions

  1. Preheat the oven to 400°F with a rack in the center of the oven
  2. Take out a large baking dish or baking sheet and line it with parchment paper
  3. Place the salmon skin side down on dish or sheet and pat dry with a paper towel
  4. Make the spice rub for the salmon by mixing together the sea salt, red curry paste, garlic powder and the oil until fully combined
  5. Spread the curry paste mixture over the salmon and place it in the oven until it easily flakes with a fork, about 8-10 minutes
  6. While the salmon cooks, make the curry sauce: In a large skillet set over medium heat, add the oil, garlic and pepper to skillet and cook until fragrant and peppers soften, about 5-8 minutes
  7. Add in the red curry paste, coconut milk, fish sauce and ginger whisk until fully combined
  8. Bring the sauce to a low boil then add in the salmon and simmer for about 10 minutes
  9. Add the lime juice and fresh basil to the pan and stir to combine
  10. Top the salmon curry with green onions, cilantro and extra basil if desired and serve family style along with cooked rice

Notes

*Serve while warm and store leftovers in fridge for 3 days

**Feel free to add in another veggies here too. I love adding some baby spinach or broccoli to the dish

  • Author: Rachel

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