Why I Love This Recipe

There are certain dinners that feel like something you’d order at your favorite restaurant, and this is definitely one of them. The salmon gently simmers in a creamy coconut curry sauce, so every bite stays tender and full of flavor. Coconut milk, red curry paste, garlic, ginger, soy sauce, and a touch of maple syrup create the perfect balance of creamy, savory, slightly sweet, and just a little spicy. I love serving it with roasted sweet potatoes because their natural sweetness pairs so well with the curry. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and make the whole dish feel fresh and vibrant.

Enjoying The Leftovers

The curry becomes even more flavorful overnight, making leftovers just as delicious. Enjoy the salmon and sauce over fresh rice, spoon it onto roasted sweet potatoes, or serve it with steamed vegetables for another easy meal.

Storing

Store the salmon, curry sauce, and sweet potatoes in separate airtight containers in the refrigerator for up to 3 days. Keeping everything separate helps the salmon hold its texture and makes reheating easier.

Reheating

Warm the curry gently in a skillet over medium-low heat until the salmon is heated through. You can also microwave individual portions in short intervals, stirring the sauce between each to keep it smooth and creamy.

A pan of coconut curry salmon with chopped red pepper and cilantro with a side of sweet potato circles on a baking sheet.
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Thai coconut curry salmon

This Thai Coconut Curry Salmon features tender salmon simmered in a creamy coconut curry sauce made with red curry paste, garlic, ginger, soy sauce, and maple syrup. Paired with roasted sweet potatoes, it's an easy one-skillet dinner that's packed with bold flavor and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
US M
Servings 3

Ingredients

  • 2, 6 oz salmon fillets
  • 1 tbsp coconut oil
  • 1 small shallot, finely chopped
  • 3 cloves garlic, minced
  • 1/2 tsp fresh ginger, minced
  • 2-3 tbsp Thai red curry paste, use less for a milder spice
  • 1, 14 oz full-fat coconut milk
  • 1 tbsp soy sauce
  • 2 tsp maple syrup
  • 1 red bell pepper, thinly sliced
  • 1-2 cups spinach
  • Juice of ½ lime
  • Cilantro, freshly chopped
For the potatoes
  • 2 medium sweet potatoes, cut into rounds
  • Avocado oil spray
  • Sprinkle of salt and pepper
  • Sprinkle of cinnamon
US – M

Instructions

  • Place the sweet potatoes on a parchment lined baking sheet and spray with avocado oil. Give it an even sprinkle of salt, pepper, and cinnamon.
  • Bake in the oven for 25-30 minutes, until soft. Remove from the oven and set aside.
  • Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the shallot, garlic, and ginger, then sauté for 2-3 minutes until soft and super fragrant.
  • Add the red curry paste and stir well. Cook for about 1 minute.
  • Pour in the coconut milk and whisk until smooth then add the soy sauce and maple syrup.
  • Stir in the sliced bell peppers and nestle the salmon directly into the curry sauce. Cover the pan and simmer on medium-low for 6-8 minutes, depending on thickness, until the salmon is just cooked through.
  • Stir in the spinach until wilted, then squeeze in fresh lime juice to brighten everything up.
  • Add roasted sweet potatoes to each bowl. Spoon the salmon and curry sauce over or alongside rice, then finish with freshly chopped cilantro and a squeeze of lime juice.

Equipment

saute pan
cutting board
measuring cups

Nutrition Per Serving

Calories: 673kcal | Carbohydrates: 44g | Protein: 30g | Fat: 45g | Fiber: 6g