Coconut Curry Salmon

Want dinner in a hurry? It can’t get any easier or tastier than this coconut curry salmon! It’s easy to prepare in just 30 minutes yet so super creamy and flavorful. The succulent fish and rich curry sauce are heaven over steamed rice!

This coconut curry salmon is the perfect weekday dinner fix. It’s simple to make in just 30 minutes yet tastes so rich and indulgent.

The salmon cooks up moist and flavorful, and the coconut milk simmers into a creamy sauce thick with curry flavor. Perfect for spooning over piping-hot steamed rice or sopping up with crusty bread!

Ingredient Notes

Salmon – you can also use other firm-fleshed fish like yellowtail, mahi mahi, or milkfish. For variety, you can switch it up with seafood such as shrimp, mussels, or crab.
Coconut Milk – while freshly pressed coconut milk delivers the best flavor, canned coconut milk provides a convenient alternative. If using canned, use full-fat for a rich, creamy taste.
Curry Powder – I use curry powder which is made of ground spices and used in Indian-style dishes. You can substitute Thai curry paste if you want a different set of curry flavor.
Roma Tomatoes – use ripe ones for sweeter and juicier taste
Thai Chili Peppers – omit if you want to pare down the heat

Quick Tips

  • For a smooth, creamy consistency, simmer and do not boil the coconut sauce lest it curdles and separates.
  • To extend the dish and add extra nutrition, you can add vegetables such as bell peppers, carrots, green peas, or potatoes.
  • How to serve and store?

  • Coconut Curry Salmon makes a tasty main dish for lunch or dinner. Serve with steamed rice or crusty bread and a tossed salad for a delicious and filling meal.
  • Garnish with chopped cilantro for color and serve with lime on the side to brighten flavors.
  • Place leftovers in an airtight container and refrigerate for up to 3 days.
  • Reheat in a saucepan over low heat to an internal temperature of 165 F.
  • Coconut Curry Salmon

    Coconut Curry Salmon is easy to make in just 30 minutes! It is so hearty and delicious with moist, flavorful chunks of salmon and a creamy curry-spiced coconut sauce. Perfect over steamed rice or crusty bread for sopping!

    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Author: Lalaine Manalo
    Course: Main Entree


  • 1 pound skinless salmon fillet
  • salt and pepper to taste
  • 1 tablespoon canola oil
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and minced
  • 2 Roma tomatoes, chopped
  • 1 1/2 cups coconut milk
  • 2 Thai chili peppers, minced
  • 1 tablespoon curry powder
  • Instructions

  • Wash fish and pat dry. Cut into 2-inch cubes and season with salt and pepper.
  • In a pan over medium heat, heat oil. Add onions, garlic, ginger, chili peppers, and cook until aromatic.
  • Add tomatoes and cook, mashing with the back of a spoon, for about 2 to 3 minutes or until softened and release juice.
  • Add coconut milk and bring to a simmer. Continue to cook until slightly reduced and thickened.
  • Add curry powder and stir until dissolved.
  • Add fish and cook for about 3 to 5 minutes or until cooked through.
  • Season with salt and pepper to taste. Serve hot
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