Name: Salmon Coconut Curry (Thai Inspired)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 salmon fillets (about 6 oz each); 1 tablespoon vegetable oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon red curry paste; 1 can (14 oz) coconut milk; 1 tablespoon fish sauce; 1 teaspoon brown sugar; 1 red bell pepper, sliced; 1 cup baby spinach; Fresh cilantro, for garnish; Lime wedges, for serving

Pull Up a Chair, Let Me Tell You About My Salmon Coconut Curry

I don’t know exactly when I first tried making a Thai-inspired salmon coconut curry at home; it might’ve been a rainy Tuesday, or some random night when I was out of chicken but had a nice hunk of salmon looking a bit lonely in the fridge. What I do remember is my daughter’s face when she tasted it—eyebrows up, big grin. “Mum, why don’t you make this all the time?” So, now it’s a recurring dinner. Sometimes I even plan ahead so I have coconut milk (instead of panicking last minute and sending someone to the shop). Actually, one time I used evaporated milk by total accident and… let’s not talk about it.

Why You’ll Love This—According to Me and My Hungry People

I always reach for this recipe when I’m low on patience but still want to feel like I’ve made something special. It’s quick, feels a little bit fancy, but not so fussy that you’re stuck in the kitchen forever (plus, fewer dishes!). My family goes absolutely bonkers for it—my youngest tries to drink the leftover sauce straight from the bowl (I don’t formally approve, but secretly, I get it). It’s cozy and creamy, but still has some zing. And pretty forgiving, which is grand because I’ve burned the garlic once or twice and it was still fine. Sort of comforting knowing that, isn’t it?

Here’s What You’ll Need (with My Usual Cheats)

2 salmon fillets (about 350g total, but let’s not fuss; I’ve thrown in 3 smaller pieces if that’s what I have)
1 can (400ml) full-fat coconut milk (light is ok, but the sauce gets a little sad; I really recommend full-fat for this)
1 onion, sliced thin (or shallots! I use them if they’re looking crumpled and lonely in the basket)
2-3 cloves garlic, minced (sometimes I use pre-minced from a jar—my sister would be horrified)
1 thumb-sized piece fresh ginger, grated (I’ve swapped in ginger paste when I’m lazy, it’s fine)
2 tbsp Thai red curry paste (or green, but you won’t get the same cozy colour; I’ve been known to go rogue here)
1 red bell pepper, sliced thin (yellow is good too, or leave out if you’re not in the mood for peppers)
1 tbsp fish sauce (soy sauce in a pinch, but it’s not quite the same)
1 tsp brown sugar
Juice of 1 lime (or a lemon, if you must)
A good handful fresh cilantro + extra for topping (I actually prefer a bit less, my husband says more)
Salt & pepper, to taste
Cooked jasmine rice, to serve (or just plain white rice—no judgement, honestly)

Let’s Get Cooking—Just Follow Me

Get your salmon out and pat it dry with a bit of kitchen paper. Sprinkle it with salt and pepper (I find it helps if you do this with a flourish, for style points).
Heat a splash of oil in your biggest pan over medium heat. Lay the salmon fillets skin-side down (or flesh-side down, sometimes I forget which is which) and sear for 2-3 minutes just to get some color. Flip, cook another minute, then set aside. They’ll finish cooking later. If you accidentally break one, just call it “rustic.” No worries.
In the same pan, chuck in your onion. Stir for a couple mins until softened (if a bit stuck to the pan, add a smidge more oil—that’s my usual move).
Add garlic and ginger. Give it a good stir for about 30 seconds—don’t let it burn. If it goes brown fast, just turn down the heat and say you meant to caramelize it (I might’ve done this once or twice).
Spoon in your curry paste. Stir that around for a minute until it smells like, well, curry shop heaven.
Toss in the red pepper slices. Pour in the coconut milk, fish sauce, and sugar. Stir everything. It might look kind of separated at this point, but don’t panic, it’ll come together. This is where I sneak a taste (and always end up adding a squeeze more lime).
Let it simmer for about 5 minutes until the peppers are softened but not limp, and the sauce gets a nice gentle bubble to it.
Slide your salmon fillets back in, spooning sauce over the top. Simmer gently another 3-4 minutes until the salmon’s just cooked through. Don’t overdo it—dry salmon’s a crime in my house.
Stir through your cilantro (or skip if you hate it, I’m not judging). Squeeze in most of the lime juice now. Taste and tweak—if it needs more salt, or sweetness, this is your moment.
Serve over fluffy jasmine rice, with extra cilantro and lime wedges if you want to be all fancy. Eat immediately, or honestly, it reheats pretty well for lunch too.

My Notes—Stuff I Learned the Hard Way

If you cook the salmon entirely at the start, you’ll end up with fishy little bricks. Maybe don’t do that (ask me how I know…)
The sauce tastes better after a few minutes off the heat—something magical happens, no idea what.
Honestly, the color of your curry paste will boss around the color of your dish, so don’t stress if yours looks a bit different form the photos you see online.
Don’t skimp on the lime. Once I forgot it, and the curry was just a bit, um, blah.

Variations—When I Felt Adventurous

I swapped the salmon for chunks of cod—tasty, though a bit fall-apart if you’re not careful.
Added snap peas for crunch, and my kids picked them all out (but I liked it!).
Once, I tried using tofu for a veggie night. A little bland, to be honest, unless you add extra sauce and salt. Would I do it again? Maybe. On second thought, probably not, unless a vegetarian friend is coming over.

Equipment—What You Really Need (and Workarounds)

A big frying pan or deep skillet is ideal. Wok works nicely too (my nonstick one has seen better days, but still does the job).
Don’t have a proper grater for the ginger? Just chop it up tiny, or even smash it with the side of your knife. No one’s watching.
Rice cooker? Perfect. Otherwise, just a pot with a lid and it all works out in the end.

Storage—If You Somehow Have Leftovers

Honestly, in my house it never lasts more than a day, but if you’re luckier/less gluttonous than we are: Let leftovers cool, put in airtight container, and stash in the fridge for up to 2 days. Gently reheat on the stove or even in the microwave (it’s fine, I’ve done it). The sauce thickens as it sits—sometimes even tastier?

Serving Ideas—The Way We Do It

I usually serve this with a big mound of jasmine rice (sometimes basmati, I won’t tell on you), and a little bowl of crunchy cucumber salad on the side. Extra lime wedges for my husband, and I always forget to take the cilantro out for topping until halfway through the meal. It’s turned into a bit of a running joke.

Pro Tips—Stuff I Messed Up So You Don’t Have To

Don’t rush searing the salmon. I once cranked the heat and smoked out the kitchen. The fish was sad, I was sad, open window for an hour. Low and steady gets you golden bits without the drama.
Taste the sauce before adding the salmon back in—fix it while you can! I forgot once, had to fish the salmon out, and it all got a bit messy.
Sometimes the sauce looks a bit split. Stir, and trust. Nine times out of ten it sorts itself out.

FAQ—Because You Actually Asked (or Could’ve)

Can I use frozen salmon?—Yeah, definitely! Thaw it first though, or you’ll get all sorts of sad, watery sauce.
What if I don’t have curry paste?—You can try a mix of chili powder, garlic, and a tiny bit of tomato paste. Not the same, but hey, it’ll work in a pinch.
Can I make this dairy-free?—It already is! Unless you use some weird coconut milk with additives (read the can, just to be sure—I once bought coconut cream by mistake, very different vibe).
How spicy is this?—Honestly, depends on your curry paste. Some are quite gentle, others pack a punch. If you’re nervous, start with less, add more later.
Can I prep this ahead?—Sort of! Sauce holds up fine, but I like to cook salmon fresh so it doesn’t turn to mush.
Leftovers—what’s the best way to reheat?—Stovetop for best results, but microwave is a-okay. Just don’t nuke the salmon into oblivion.

And there you have it—this is the salmon coconut curry that keeps my family coming back for more. So, what’s your secret weeknight dinner?

Salmon Coconut Curry (Thai Inspired) Recipe for Cozy Evenings