Name: Thai Salmon Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz rice noodles, cooked according to directions on package; 4 salmon fillets (around 4 oz each); 1 tbsp avocado oil; 1 onion, small, chopped; 2 tsp freshly grated ginger; 2 cloves garlic, minced; 2 tbsp red curry paste; 2 tbsp coconut aminos or soy sauce; 1 tbsp maple syrup; 1 can full-fat coconut milk; lime, juiced; 2-3 cups fresh spinach; 2 tbsp basil, chopped; salt, black pepper

Jump to Recipe

This Salmon Coconut Curry is made with pan seared salmon, creamy coconut red curry sauce and rice noodles. It’s easy to make, packed with so much flavor and makes the perfect weeknight dinner! Ready in just 30 minutes! Thai inspired coconut curry dishes are one of my favorites to make. They’re quick to make and I usually have all the ingredients on hand. The best thing about this red curry salmon is that it’s easily adjustable, You can add more vegetables such as carrots, red bell pepper, asparagus etc. The curry can also be served over noodles or rice! In this recipe I used the ingredients I had in the fridge and it turned out delicious.

SALMON COCONUT CURRY INGREDIENTS

Rice noodles or white rice

Salmon fillets – this recipe calls for 4 pieces of salmon. You will need around 1 pound total.

Avocado oil – it’s my favorite cooking oil but you can use any oil you like

Onion, fresh ginger, garlic, minced

Red curry paste

Coconut aminos or soy sauce – coconut aminos is salty, savory and a little sweet sauce made from the fermented sap of coconut palm. It’s soy, wheat and gluten-free, making it a healthier alternative to soy sauce!

Maple syrup

Coconut milk

Lime, juiced

Fresh spinach

Basil

SALMON RED THAI CURRY RECIPE STEPS & TIPS

Start with cooking the rice noodles according to directions on the package. Then rinse with cold water and se aside. Meanwhile, sear the salmon. Preheat a large pan with avocado oil over medium-high heat. Season salmon fillets with salt and pepper and cook the salmon, skin-side up for about 4-5 minutes. Flip and cook for another 2-3 minutes. Transfer salmon to a plate and take off the skin.
Add onion to the same pan and cook for about 5 minutes until softened. Add ginger, garlic and cook for another 2 minutes. Stir in curry paste, coconut aminos, maple syrup and coconut milk. Bring to a simmer, add lime juice, basil, fresh spinach. Cook until wilted. Place salmon fillets in the sauce.
Divide between bowls. Place salmon over rice noodles. Pour sauce over it. Serve with lime wedge and fresh basil.

Looking for more salmon recipes or thai inspired curries? Check out some of my favorites: Grilled salmon with avocado mango salsa

I hope you love this thai salmon curry as much as we do! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.