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Meet your new weeknight hero: succulent salmon and crisp veggies bathed in a creamy-dreamy coconut curry sauce kissed with garlic, ginger, and lime. This outrageously delicious salmon curry recipe is what happens when bold Thai flavors and cozy comfort food collide—and it’s ready in 30 minutes.

“I didn’t really know what curry was before I made this dish, and let me tell you, it’s now one of my family’s favorites! Easy to make and the house smells sooo good when it’s cooking. Fantastic recipe!”

– JOY
Overhead photo Thai curry with salmon garnished with cilantro and green onions in a large skillet.

Update: This recipe was originally published in April 2025. I made updates to the article below to include more information about making Thai curry with salmon at home.

Hi, friends! If you’ve been craving a cozy, flavor-packed seafood dinner that feels both comforting and a little luxurious, this salmon curry recipe is it:

Table of Contents

About this salmon curry

Imagine: tender, salmon fillets and crisp, colorful veggies nestled in a velvety, fragrant coconut-curry sauce infused with red curry paste, garlic, ginger, and lime. Savory, tangy, spicy, and sweet, this Thai curry with salmon is vibrant and rich yet wholesome, and 100% outrageously spoon-licking good.

Best of all, it’s this salmon coconut curry recipe may look luxurious, but it’s actually a cinch to prepare in 30 minutes for major flavor, no fuss.

Whether you serve it over fluffy rice or scoop it straight from the skillet with warm naan, this salmon curry with coconut milk will transport you straight to Thailand. But, fair warning: you may never order Thai again.

Why you’ll love this recipe

  • ALL the Flavor. Thai red curry paste + coconut milk + aromatics = subtly sweet, spicy, tangy, savory, bold magic.
  • Delicious Texture. Juicy, flaky salmon; creamy-dreamy curry sauce, and tender-crisp veggies—pure harmony.
  • Super Speedy. Just 10 minutes of prep and 20 minutes of cooking are all that stand between you and a restaurant-worthy curried salmon recipe. 
  • Spectacularly Simple. Only 8 fresh ingredients and a handful of pantry staples. 
  • Crave-Worthy and Cost-Effective. If you’re in the mood for Thai curry salmon, this homemade version is the way to go. Impossibly creamy dreamy (just like your favorite takeout spot!), it’s ready nearly as quickly as ordering out. AND, it costs less than half of what you’d pay for delivery. Plus, you don’t have to tip!
  • Customizable. Easily adjust the spice level, swap in your favorite veggies like broccoli or snow peas, or even try a different fish like cod.

If you love deliciously flavorful curried food, be sure to try these scrumptious recipes next: curry chicken salad recipe, chicken and curried spaghetti squash, Thai chicken meatball recipe. And, if you’re looking for more Thai dinner recipes, check out this Thai sweet chili chicken and crock pot thai peanut chicken.

Overhead photo of salmon filets, curry paste, coconut milk, soy sauce, sugar, fresh veggies, spices, and fresh herbs neatly arranged on a kitchen counter.

Ingredients for this curried salmon recipe

  • Neutral Oil. – Like avocado, canola, or grapeseed oil.
  • Thai Red Curry Paste. You can usually find this in the international aisle of most grocery stores. 
  • Light Brown Sugar. Fresh out? Make your own by mixing 1 cup white sugar with 1 tablespoon of molasses. 
  • Onion Powder and Garlic Powder. This powdered allium duo of spices adds the sweet complexity of cooked onion and garlic without any fuss.
  • Salmon Fillets. Check the freezer aisle for the best deals!
  • Scallions. You’ll want to keep the whites/light greens for sautéing and the dark greens for a colorful garnish.
  • Garlic and Ginger. Using fresh aromatics is preferred, but in a pinch you can swap in jarred minced garlic and a tube of ginger paste to cut back on prep time. If using fresh, check out these articles on how to cook with ginger root and preparing garlic.
  • Full-Fat Coconut Milk. Canned coconut milk is creamier and has a higher fat content than refrigerated, which gives the salmon curry sauce an extra rich and creamy consistency. 
  • Fish Sauce. For a salty, umami punch. Swap: soy sauce, tamari, or coconut aminos mixed with a bit of anchovy paste or miso.
  • Low-Sodium Soy Sauce. Or a 50/50 mix of regular soy sauce and water. 
  • Red Bell Pepper. Red is the sweetest and prettiest of the bunch. But you’re welcome to use orange, yellow, or even earthy green bell pepper.
  • Carrots. Use a julienne peeler or mandoline, or buy a bag of shredded carrots to make prep painless.
  • Fresh Cilantro and Basil Leaves. For freshness. If you can find it, go for Thai basil! If you’re not a fan of cilantro, just use more basil. 
  • Roasted Cashews. For salty crunch.
  • Salt & Black Pepper. For seasoning.  

Recipe variations

Whether you’re out of something or don’t like an ingredient, I want you to feel emboldened to tweak this Thai salmon curry recipe to fit your needs. Below are just a few variations to inspire:

  • Soy-Free. If soy is a no-no, swap in coconut aminos or Bragg’s liquid aminos for the soy sauce, opt for a Thai red curry paste that doesn’t use soybean oil (e.g. Kroger Private Selection). And use a soy-free fish sauce (e.g. Red Boat).
  • Gluten-Free. Use low-sodium tamari or coconut aminos in place of soy sauce. Also, ensure both your curry paste and fish sauce are gluten-free.
  • Extra Spicy.  If you’d like your salmon Thai curry to be fiery, consider adding minced chiles (e.g. scotch bonnet or serrano) to the mix when you sauté the aromatics.
  • Cashew‑Enriched Twist. Stir in cashew butter for extra creaminess and a little nuttiness. 
Overhead photo of four salmon fillets rubbed with Thai curry seasoning on a sheet of parchment paper.

Chef expert tips for perfect results every time

  • Search for Pin Bones and Scales. Lightly run your fingers over the surface of the salmon fillet to seek out any pin bones that might’ve been missed in butchering. If you find one, use a pair of kitchen tweezers to yank it out in a straight line, like you would a splinter. Next, flip the fish over to examine the skin and make sure all the scales have been removed. If you find any, simply use a knife angled at 45 degrees to pop them off.
  • Use Full-Fat Coconut Milk. Light coconut milk can make the sauce thin and watery.
  • Undercook Salmon in the Oven. Par-cooking the salmon in the oven helps to develop flavor (hello Maillard reaction!), but pull the salmon out when they’re still shy of being done. They’ll continue to cook in our yummy coconut curry sauce, and you don’t want to dry them out!
  • Simmer Curry Sauce Gently. To maintain a creamy texture and prevent the coconut curry sauce from separating, be sure to simmer gently, and never boil.
  • Taste as You Go. Curry paste brands vary greatly in spice level, so taste and adjust seasoning gradually.
  • Know Your Cooktop. If you have a gas burner, turning off the flame is enough to reduce the heat. However, if you have an electric burner, move your pan off the burner when you’re done. The cooktop will hang onto heat for quite awhile, and you don’t want to overcook anything.
  • Finish with Flavor. A flurry of fresh herbs cilantro, a dusting of lime zest, and a generous squeeze of fresh lime juice will brighten up all the flavors and bring everything to life.
Close-up photo of three curry salmon filets in a creamy coconut milk sauce.

FAQs: frequently asked questions

Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 

Can I use frozen salmon?

Absolutely. Just be sure to thaw the salmon in the fridge and pat it dry before using it to make this red curry salmon recipe.

Fun fact: unless you live near the coast or have direct access to a fish monger, the “fresh” salmon at the grocery store is actually previously frozen.

What curry paste should I use?

Thai red curry paste is the most common and it’s what I use, specifically Thai Kitchen brand. However, you can use yellow curry paste for a milder flavor, or green curry paste for a more herbal flavor.

Is this Thai curry salmon spicy?

Honestly, that depends upon your specific tastes. However, I personally find this dish to be mild—it’s big on flavor, not heat. But, you can adjust the red curry paste to your taste.

Can I substitute coconut milk?

While I have only tested this recipe as directed, you can try swapping out the coconut milk for heavy cream thinned with a little bit of coconut water, cashew cream, or soy milk. However please note, the coconut milk enhances the salmon curry and gives it a creamy, slightly tropical vibe that the substitutes won’t offer.

What if I don’t have fish sauce? 

Use soy sauce mixed with a little rice vinegar for the closest match or coconut aminos—it’ll still taste amazing.

Can I use other fish? 

You sure can! Cod, halibut, or shrimp also work beautifully in this Thai curry recipe.

How do I thicken curry sauce?

If you follow the recipe below, you shouldn’t need to thicken it. However, if you prefer your creamy red curry coconut milk sauce to be extra thick, simply simmer the coconut milk mixture until it reaches your desired viscosity before adding the peppers, carrots, and salmon. 

Can I make this salmon coconut curry recipe ahead?

Sure. However, curried salmon definitely tastes at its best when freshly made. But, leftovers store great in the fridge. 

Overhead photo of curried salmon served over veggies and rice in a serving bowl.

Serving Thai curry with salmon

The creamy, spicy flavors of your Thai salmon with coconut curry are a delight all on their own, but if you want to turn this weeknight wonder into a bona fide feast, try serving it with:

  • Garnished Alongside Naan. Pair with warm naan bread or flatbread for scooping up the curry. And offer up some sriracha, lime wedges, extra fresh herbs, and chopped cashews or crunchy honey chickpeas on the side for extra garnish.
  • Over Rice. A classic pairing, perfect for soaking up all the yummy coconut curry sauce. I love my coconut rice or curry rice here, but steamed jasmine rice or basmati rice work great too.
  • With Oodles of Noodles. If you prefer to slurp, rice noodles or Asian spaghetti squash recipes are perfect here.

Unique serving ideas

  • Start with Soup. My Thai chicken soup with noodles makes the perfect appetizer for a Thai-themed dinner party! As a bonus, it cooks in the crockpot while you go about your day.
  • Alongside a Crisp Salad. And I’m not talking about a boring garden salad. A crunchy cucumber salad or Thai mango salad is a match made in culinary heaven, offering a cool, crisp, tangy contrast to the creamy curry.
Close-up photo of salmon coconut curry garnished with fresh cilantro, torn basil, and red pepper flakes.

Storing leftovers

  • Refrigerator Storage: Let leftover salmon in curry sauce cool to room temperature before storing in an airtight container in the fridge for up to 2 to 3 days.
    • Storage Tip: If possible, store the salmon separately from the curry sauce to maintain the salmon’s texture.
  • Reheating: Reheat the curry sauce first on the stovetop over medium-low heat, stirring occasionally. If the sauce has thickened too much, you can thin it with a little water or additional coconut milk. Once the sauce is warm throughout, add the salmon and heat until it is just warmed. 
    • Reheating Tip: Whether using a stovetop or microwave, heat the curry until it’s just hot enough to eat. Overheating can cause the coconut milk to separate and the salmon to become dry, neither of which are very tasty!
Close-up photo of salmon curry with coconut milk.

Whether you’re reeling in compliments at your next dinner party or just fishing for a flavorful weeknight escape, this Thai coconut red curry with salmon is sure to be the catch of the day! From its splash of color to its rich, creamy sauce, it’s a shore-fire way to net yourself a deliciously memorable meal.

Until next time, keep your forks at the ready and your aprons tied tight – who knows what culinary shores we’ll explore next? If you give this curry salmon recipe a try, tag me in your creation or drop a comment below—I love to see and hear what you’re up to in the kitchen!

Cheyanne

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More easy international salmon dinners!

Overhead photo of two salmon curry filets on a bed of steamed white rice in a serving bowl.

Thai Curry Salmon

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Meet your new weeknight hero: succulent salmon and crisp veggies bathed in a creamy-dreamy coconut curry sauce kissed with garlic, ginger, and lime. This outrageously delicious salmon curry recipe is what happens when bold Thai flavors and cozy comfort food collide—and it's ready in 30 minutes.

Equipment

  • 1 Small Bowl – for the curry rub
  • 1 Rimmed Baking Sheet – for par-baking the curry salmon
  • 1 large skillet – for making coconut curry salmon

Ingredients 

Curry Salmon

  • 2 TBS Neutral Oil – such as vegetable or canola; DIVIDED
  • 1 TBS + 2 ½ tsp Thai Red Curry Paste – DIVIDED
  • 3 tsp Light Brown Sugar – DIVIDED
  • ¼ tsp EACH: Onion Powder and Garlic Powder
  • 4 4 to 6 ounce Salmon Fillets
  • To Taste Kosher Salt and Ground Black Pepper

Coconut Curry Sauce

  • 6 large Scallions – thinly sliced; white/light green and dark parts separated (1/2 cup whites) (darks as garnish)
  • 2-3 cloves Garlic – peeled and minced
  • 2 tsp Freshly Grated Ginger
  • 1 (14-ounce) can Full Fat Coconut Milk – well shaken or stirred
  • 1 TBS EACH: Fish Sauce and Low-Sodium Soy Sauce
  • 1 Medium Red Bell pepper – de-seeded and thinly sliced into ½-inch pieces
  • 1 Cup Julienne or Matchstick Carrots
  • 1 Whole Lime – half juiced; half sliced into wedges
  • 3 TBS Chopped or Torn Fresh Basil Leaves
  • 2 TBS Chopped Fresh Cilantro
  • ½ Cup Salted and Roasted Cashews – roughly chopped

Instructions

  • Preheat Oven: Arrange oven rack to the middle position and then preheat the oven to 425-degrees Fahrenheit.
    Line a rimmed baking sheet with aluminum foil or parchment paper for easy clean up and then set aside.
  • Make Curry Rub: To a small bowl, add 1 tablespoon of oil, 1 1/2 teaspoon of curry paste, 2 1/2 teaspoons brown sugar, onion powder, garlic powder, 1 teaspoon kosher salt, and a pinch of pepper.
    Use a fork or small whisk to stir the ingredients together until thoroughly combined. Set the bowl aside.
  • Add Curry Paste to Salmon: Pat the salmon filets completely dry with paper towels and then arrange them skin-side-down onto the prepared baking sheet.
    Use a spoon to dollop about a teaspoon of the curry paste mixture evenly over the top of the salmon filets, and then use the back of the spoon or a butter knife to spread the mixture evenly over the salmon filets.
  • Partially Bake Salmon: Transfer the curry salmon to the preheated oven and bake for 6-10 minutes, or until the salmon is almost cooked to your desired level of doneness.
    (Note: You’ll be continuing to cook the salmon in the coconut curry sauce on the stovetop in the next steps. So be sure to err on the side of caution here and under-cook the salmon versus over-cook the filets.)
  • Meanwhile, Start Coconut Curry Sauce: While the salmon is baking, start the curry sauce. Heat the remaining tablespoon of oil in a skillet (large enough to hold the salmon filets in a single layer) over medium heat.
    Once the oil is shimmering, add the white and light green parts of the scallions and season with a generous pinch of salt. Cook, stirring, for 2 minutes.
    Then add the minced ginger and grated ginger to the pan and continue to cook, stirring, until fragrant, about 1 minute.
  • Add Thai Flavor: Add the remaining 1 tablespoon + 1 teaspoon of red curry paste to the pan and cook, stirring, for 1 more minute.
    Pour the coconut milk into the skillet and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan.
    Then, add the remaining ½ teaspoon sugar, fish sauce, and soy sauce to the pan and simmer, stirring, until fully combined, about 1 minute. Reduce the heat under the pan as needed to maintain a simmer.
  • Add Veggies: Add the peppers and carrots to the coconut curry sauce and stir to combine. Return the contents to a simmer and then cover the pan.
    Cook the veggies for 3-5 minutes, or they’re almost tender-crisp, depending upon how tender you like your vegetables.
    Then, add the lime juice to the sauce and stir to combine.
  • Add Salmon to Sauce, Simmer: Remove the salmon from the oven and use a fish spatula to nestle the salmon filets into the curry sauce. (Note: If you don’t like salmon skin, make sure you remove it before adding the salmon to the sauce.)
    Cover the pan and let the salmon simmer for 2-6 minutes, or until the salmon is cooked to your desired level of doneness.
  • Add Herbs, Adjust Taste: Remove the pan from the heat. Then, dust the top of the coconut curry salmon with the dark green onions, torn basil, and chopped cilantro.
    Taste the sauce and adjust the flavor profile as you see fit.
  • Garnish and Serve: Serve curried salmon over rice, top with roasted cashew nuts, more fresh herbs and serve with lime wedges on the side. Enjoy immediately.
    Overhead photo of two coconut curry salmon filets over a bed of steamed white rice in a serving bowl.

Notes

  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 375kcal    Carbohydrates: 17g    Protein: 27g    Fat: 23g    Saturated Fat: 3g    Polyunsaturated Fat: 6g    Monounsaturated Fat: 12g    Trans Fat: 0.03g    Cholesterol: 62mg    Sodium: 436mg    Potassium: 949mg    Fiber: 3g    Sugar: 8g    Vitamin A: 7279IU    Vitamin C: 48mg    Calcium: 74mg    Iron: 3mg
Course: entree, Main Course
Cuisine: Thai

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