Why I Love This Recipe

This coconut curry salmon is one of those meals that feels a little extra special but is actually so simple to make at home. The creamy coconut curry sauce is packed with bold Thai-inspired flavors, and the combination of tender salmon, colorful veggies, and fresh lime creates the perfect balance of richness and brightness. Served over brown rice, this bowl is comforting, satisfying, and the kind of dinner that makes a regular weeknight feel a little more exciting.

Enjoying The Leftovers

This coconut curry salmon makes delicious leftovers and is a great option for meal prep when you’re craving a flavorful, ready-to-go dinner or lunch.

Storing:

Store the salmon, coconut curry sauce, and vegetables together in an airtight container in the refrigerator for up to 3 days. Keep the brown rice separate if possible to maintain the best texture.

Reheating:

To reheat, gently warm the curry vegetables and salmon in a skillet over medium heat for 3–5 minutes, stirring occasionally, or microwave in 30–60 second intervals until heated through. Reheat the rice separately if stored alone. Add a fresh squeeze of lime before serving to brighten up the flavors.

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Coconut Curry Salmon

This Thai Coconut Curry Salmon is a flavorful, wholesome dish with tender salmon simmered in a creamy coconut curry sauce with vegetables and spices. Served over brown rice and finished with lime, it’s vibrant, comforting, and well-balanced.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
US M
Servings 4

Ingredients

  • 4, 6 oz pieces of salmon
  • 2 tbsp curry powder
  • 1/4 cup thai red curry paste
  • 1 tbsp minced garlic
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup of broccoli
  • 1/2 onion, chopped
  • 15 oz can coconut milk
  • 1/2 tbsp coconut aminos
  • 1 lime
  • 1 cup brown rice, cooked
  • 1 tbsp butter
  • 1 tbsp olive oil
US – M

Instructions

  • Add the olive oil to a pan on medium-high heat. Place the salmon on a plate, pat dry, and season with salt and pepper.
  • Once hot, add your salmon, skin side down, and cook for 5 minutes. Flip the salmon and cook for another 3 to 4 minutes, depending on the thickness of your salmon, the cook time will vary.
  • Once the salmon is done, remove it from the pan and set it aside. Pour out the leftover olive oil, then add butter, minced garlic, onion, red curry paste, and curry powder. Mix well and let it sauté in the pan for 3-4 min until fragrant
  • Add the can of coconut milk, coconut aminos, peppers, and broccoli. Cover it with a lid and let it simmer for about 5 to 6 minutes until the veggies become soft, but not too soft; you want them to have a little crunch.
  • When the veggies are done, add the salmon back in, let it simmer for a couple of minutes until the salmon reheats. Squeeze the juice off half of a lime over everything and serve over brown rice. Enjoy!

Equipment

saute pan
cutting board
rice cooker
measuring cups

Nutrition Per Serving

Calories: 656kcal | Carbohydrates: 29g | Protein: 39g | Fat: 44g | Fiber: 7g