Description
Rich, fragrant, and gloriously comforting, this 30-minute Salmon Coconut Curry is made for sharing. With tender salmon fillets nestled in a velvety Thai-spiced coconut sauce and brightened with fresh basil and lime, this dish turns everyday ingredients into a soul-satisfying experience. Whether you’re hosting guests or meal-prepping for the week, this crowd-pleaser delivers bold flavor, warm hugs, and leftovers worth fighting over.
Ingredients
-
8 salmon fillets (6 oz each, skin-on preferred)
-
Salt & pepper, to taste
-
2 tbsp olive oil + 2 tbsp butter
-
4 garlic cloves, minced
-
4 heaping tbsp Thai red curry paste
-
2 (13.5 oz) cans full-fat coconut milk
-
1 tsp brown sugar
-
2 tsp fresh lime juice
-
2 (16 oz) bags fresh spinach
-
4 tbsp fresh basil, torn
-
Optional: Lime wedges, jasmine rice for serving
Instructions
-
Sear Salmon: Pat fillets dry, season well. Heat oil + butter in large skillet(s), sear salmon 3–4 mins per side until golden. Set aside.
-
Make Sauce: In same pan, sauté garlic for 30 secs. Add curry paste, cook 1 min. Stir in coconut milk, brown sugar, and lime juice. Simmer 3–5 mins.
-
Add Spinach: Stir in spinach in batches until wilted.
-
Finish: Return salmon to skillet, spoon sauce over top. Simmer gently 5 mins until salmon is just cooked. Remove from heat, stir in basil.
Notes
-
Use two skillets to speed up cooking for a crowd
-
Shake coconut milk cans well before using
-
Don’t skip searing—it locks in flavor and texture
-
Add basil off heat to preserve aroma
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 480 cal Per Serving
- Fat: 35g
- Carbohydrates: 7g
- Protein: 30g