Thai Salmon Curry with Coconut
Creamy coconut curry loaded with veggies and a combination of red Thai chili paste and yellow curry make this Thai Salmon Curry a winner for a simple weeknight meal the whole family will enjoy. It comes together in under 30 minutes and is so full of flavor it will be on repeat often.
I have an affinity for Thai food. I lived near a Thai restaurant near Wash Park in my 20’s and ate there weekly. While the salmon curry was not on the menu, I enjoyed shrimp curry, tofu curry, vegetable curry and more.
This recipe uses a mild yellow curry along with a more spicy and flavorful Thai chili paste which adds amazing flavor and richness to the dish.
Serve over rice, quinoa or couscous or even rice noodles for a delicious dinner.
Pick up salmon, coconut milk and rice on sale at Safeway to make this Thai salmon curry for dinner this week.
Ingredients in Salmon Curry
- salmon – you can choose wild or farm-raised salmon here. I used Atlantic farmed salmon that I cut into 3 fillets. The salmon is coated with a curry blackened seasoning, then pan-seared for a few minutes. It finishes cooking in the curry sauce so it gets infused with the delicious Thai flavors.
- yellow curry powder – add an extra flavor punch to your salmon by using yellow curry that adds delicious curry flavor throughout the dish.
- onion powder – add great flavor to the blackened seasoning for the salmon.
- brown sugar – just a touch helps caramelize the salmon while searing and adds a delicious sweetness that compliments the curry sauce.
- salt and pepper
- olive oil – you’ll need just a touch for brushing on the salmon before seasoning and also for cooking the veggies in the skillet.
- Red or orange bell pepper and onions – Crunchy veggies hold up best in curries and I like the sweetness of the bell pepper in this dish. You can use any vegetables you have on hand, but the key is to only cook enough where the vegetables are not soft and mushy, rather maintain their crispness in the curry sauce.
- garlic and ginger – essentials in Thai cuisine as a flavor builder. The ginger adds a slightly peppery and sweet flavor with a hint of warm spice to the curry.
- Thai red chili paste – this is the flavor maker in this dish – you can control the heat and flavor by adding more chili paste. Start with 2 tablespoons and you can add up to 4 tablespoons, depending on how spicy you like your curry. You’ll find curry paste in the Asian food section of your local Safeway.
- coconut milk – cool, nourishing, and creamy coconut milk is the base of the sauce. This is real coconut milk from the can, not from the refrigerated dairy section. Use both the coconut cream and the coconut water in the can for the best flavor and consistency.
- fish sauce or soy sauce or miso – for added umami, you need one of these items. I started with soy sauce but felt the sauce needed a little something, so I added fish sauce and this was the ticket to a truly delicious Thai curry sauce.
- brown sugar – just a tablespoon adds the perfect sweetness to the curry to complement the spicy chili paste and ginger.
- spinach – load up the superfood veggies in this curry so that you don’t have to make a side dish. Spinach adds nutrients without adding fat or calories to the dish.
- fresh basil – adds freshness and rounds out the flavors in the curry. If you can find Thai basil – that is best, but regular basil works great here.
- lime juice for garnish – helps neutralize the heat and adds a great flavor to the finished dish
How to Make Thai Salmon Curry
Cut the salmon into 4 pieces for easier pan searing.
In a small bowl, combine the curry powder, onion powder, brown sugar, salt and pepper and mix until incorporated.
Heat a non-stick skillet over medium-high heat.
Brush the salmon with olive oil and season with the blackened curry seasonings.
Place the salmon into the hot skillet, flesh side down and sear for 5-6 minutes until golden and the salmon releases easily from the skillet. Flip and sear the skin side for 5 minutes. Remove the salmon from the skillet and set it aside. It will get fully cooked through in the curry sauce.
Add 1 teaspoon of olive oil to the skillet and add the diced onion and bell peppers. Cook until softened about 6-7 minutes. Add the garlic and ginger and cook until fragrant, about one minute. Add the red chili paste, coconut milk, fish sauce, and brown sugar and stir to incorporate. Bring to a boil, then reduce to a simmer.
Add the salmon back to the pan and cook for another 5 minutes or so until the salmon is cooked through. Baste the salmon with the sauce to infuse the curry flavor throughout the dish. Add the chopped spinach and basil and cook just until wilted. Remove from the heat. Serve with fresh lime juice.
Ingredients
Salmon
- 1 1/2 pounds salmon
- 1 teaspoon yellow curry powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- salt and pepper to taste
Curry
- 1 Red or orange bell pepper diced into 1" pieces
- 1 yellow onion diced
- 3 garlic cloves minced
- 1 inch ginger nob minced
- 2 - 4 tablespoons Thai red chili paste
- 1 teaspoon fish sauce or soy sauce or miso
- 1 teaspoon brown sugar
- 2 cups spinach chopped
- 1 tablespoon fresh basil
Instructions
- Cut the salmon into 3 or 4 pieces depending on how many you are serving.
- In a small bowl, combine the curry powder, onion powder, brown sugar, salt and pepper and mix until incorporated.
- Heat a non-stick skillet over medium-high heat.
- Brush the salmon with olive oil and season with the blackened curry seasonings.
- Place the salmon into the hot skillet, flesh side down and sear for 5-6 minutes until golden and the salmon releases easily from the skillet. Flip and sear the skin side for 5 minutes. Remove the salmon from the skillet and set aside. It will get fully cooked through in the curry sauce.
- Add 1 teaspoon of olive oil to the skillet and add the diced onion and bell peppers. Cook until softened about 6-7 minutes. Add the garlic and ginger and cook until fragrant, about one minute. Add the red chili paste, coconut milk, fish sauce, and brown sugar and stir to incorporate. Bring to a boil, then reduce to a simmer.
- Add the salmon back to the pan and cook for another 5 minutes or so until the salmon is cooked through. Baste the salmon with the sauce to infuse the curry flavor throughout the dish. Add the chopped spinach and basil and cook just until wilted. Remove from the heat. Serve with fresh lime juice.
What to Serve with Thai Salmon Curry
Because this dish is loaded with vegetables, a simple side of white rice, brown rice, forbidden black rice, quinoa or even riced cauliflower would work perfectly with this dish. here are a few options that would pair nicely.
Cauliflower Risotto With Asparagus and Mushrooms
Roasted Butternut Squash Risotto With Riced Cauliflower
Additional Salmon Recipes
We love salmon around here and have some unique ways to prepare it. Here are a few of my favorites.
Salmon Bowl With Mango Avocado Salsa
Grilled Salmon Tacos With Poblano, Corn and Chili Lime Butter
SuperSafeway is a blog devoted to helping you find the best deals and planning your meals based on sales at Safeway in the Denver division.
For more low prices, check out the Safeway weekly ad and the Safeway coupon matchup page. Would you like to stay updated on the best deals? If so, make sure to like Super Safeway on Facebook, join our Facebook group, follow us on Twitter, subscribe to our Instagram, or head over to Pinterest. Also, make sure to subscribe to our newsletter.
* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. Prices may vary per location*
