One Pan Thai Coconut Curry Salmon
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- 12-inch/30 cm skillet
- Chef's knife
- Measuring spoons
INGREDIENTS
- 1½ pounds/680 grams salmon fillets
- 13.5 ounces/400 milliliters full-fat coconut milk
- 15 ounces/425 grams chickpeas, drained and rinsed
- 1 red bell pepper, thinly sliced
- 2 tablespoons Thai red curry paste
- 2 teaspoons ginger, freshly grated
- 2 garlic cloves, pressed
- 1 tablespoon soy sauce or fish sauce
- 1 teaspoon coconut sugar or brown sugar
- 2 tablespoons olive oil
- Salt and ground black pepper
- Juice of ½ lime
- Lime slices and chopped cilantro, for serving
INSTRUCTIONS
- Pat the salmon fillets dry with paper towels and season on both sides with salt and pepper. In a 12-inch/30 cm skillet, heat 1 tablespoon olive oil over medium-high. Add the salmon fillets and sear, skin side down if applicable, without moving them, until deeply golden on the bottom, about 3 to 4 minutes. Flip and sear the second side for 2 minutes. Transfer to a plate; the salmon will finish cooking in the sauce.
- Lower the heat to medium and add the remaining tablespoon of olive oil. Stir in the sliced red pepper and cook for 2 to 3 minutes, just until beginning to soften. Add the garlic and ginger and sauté until fragrant, about 1 minute.
- Add the red curry paste and cook, stirring constantly, for 30 seconds to bloom the spices. Pour in the coconut milk and stir in the soy sauce or fish sauce, sugar, and chickpeas. Bring to a gentle simmer, scraping up any bits stuck to the bottom of the pan.
- Return the salmon to the pan and reduce the heat to low. Simmer uncovered for 5 to 8 minutes, spooning sauce over the fillets occasionally, until the salmon is just cooked through and flakes easily with a fork.
- Remove from heat and squeeze lime juice over the curry. Garnish with lime slices and chopped cilantro. Serve warm with jasmine rice, basmati rice, or warm naan.
FAQ
What can I substitute for red curry paste in Thai coconut curry salmon?
If you don’t have Thai red curry paste on hand, you can make a quick substitute using chili garlic sauce, tomato paste, ground coriander, cumin, paprika, and a bit of grated ginger and garlic. It won’t have the exact depth of traditional curry paste, but it mimics the heat and savory notes needed for Thai coconut curry salmon. Another option is using yellow or green curry paste if available, keeping in mind the flavor and spice level will vary slightly.
Can I make this Thai coconut curry salmon ahead of time?
You can prepare Thai coconut curry salmon up to one day ahead, but it’s best to store the salmon and curry sauce separately if possible. Reheat the sauce gently over medium heat and warm the salmon in the sauce just before serving to avoid overcooking. The flavors of the curry develop more overnight, making it a good option for meal prep. Store leftovers in an airtight container in the fridge for up to 2 days, though the texture of the salmon may change slightly after refrigeration.
What’s the best side dish to serve with Thai coconut curry salmon?
Steamed jasmine rice is the classic side dish for Thai coconut curry salmon, as it soaks up the rich and flavorful sauce. Basmati rice or coconut rice are excellent alternatives. For something lighter, consider serving it with rice noodles, quinoa, or a side of sautéed greens like spinach or bok choy. Warm naan or roti can also complement the dish well, especially for soaking up the curry. The goal is to have something that balances the richness and carries the sauce well.
What’s the best side dish to serve with Thai coconut curry salmon?
Steamed jasmine rice is the classic side dish for Thai coconut curry salmon, as it soaks up the rich and flavorful sauce. Basmati rice or coconut rice are excellent alternatives. For something lighter, consider serving it with rice noodles, quinoa, or a side of sautéed greens like spinach or bok choy. Warm naan or roti can also complement the dish well, especially for soaking up the curry. The goal is to have something that balances the richness and carries the sauce well.
How do I prevent the salmon from overcooking?
Sear the fillets only until lightly browned and finish cooking them gently in the curry sauce. Use medium-low heat during the final simmer and spoon the hot sauce over the fish rather than fully submerging it. Keep an eye on the texture—salmon is done when it flakes easily with a fork but still retains moisture. If using thinner fillets, reduce the simmering time to avoid drying out the fish.
Can I use light coconut milk in Thai coconut curry salmon?
You can use light coconut milk in Thai coconut curry salmon, but the sauce will be thinner and less creamy. Full-fat coconut milk provides the rich, velvety texture that defines the dish, while light versions contain more water and may separate during cooking. If you do choose light coconut milk, consider simmering the sauce a bit longer to help it reduce and thicken. You can also stir in a spoonful of cashew cream or coconut cream at the end to restore some of the body and richness lost from using the lighter version.
What type of salmon is best for this dish?
It’s best to use skin-on fillets from Atlantic, sockeye, or coho salmon. These varieties hold their shape well and remain moist during cooking. Skin-on fillets provide extra flavor and crispness when seared properly. If using skinless fillets, handle them gently when transferring in and out of the pan. Avoid pre-seasoned or frozen salmon with added brine or flavorings, which can interfere with the curry.
