Description
Creamy Coconut Salmon Curry with Lime is a rich and comforting seafood dish made with tender salmon fillets simmered in a smooth coconut milk sauce. Fresh ginger, garlic, and lime juice bring balance to the creamy base, while basil and Fresno chili add freshness and gentle heat. This recipe is simple enough for weeknight cooking yet flavorful enough to feel special.
Ingredients
Two tablespoons coconut oil divided
Four six ounce skinless salmon fillets patted dry
One teaspoon kosher salt divided
Half small onion finely minced
Two cloves garlic minced
One and a half inch piece fresh ginger grated
One thirteen point six six ounce can full fat Thai Kitchen coconut milk
One tablespoon fresh lime juice plus extra lime wedges for serving
Two tablespoons fresh basil finely chopped
One Fresno chili seeded and finely chopped
Instructions
Pat the salmon fillets dry and season evenly with half of the salt on both sides.
Heat one tablespoon of coconut oil in a large skillet over medium high heat until shimmering.
Place the salmon into the skillet and allow it to cook undisturbed until golden and it releases easily from the pan.
Flip the salmon gently and cook until lightly golden on the second side then transfer to a plate.
Lower the heat to medium and add the remaining coconut oil to the same skillet.
Add the minced onion and cook until softened and translucent.
Stir in the garlic and grated ginger and cook just until fragrant.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Allow the sauce to cook until slightly thickened while stirring occasionally.
Remove the skillet from heat and stir in the lime juice and remaining salt.
Return the salmon to the skillet and spoon the sauce over the fillets.
Garnish with fresh basil and Fresno chili and serve warm with lime wedges.
Notes
For best results use fresh high quality salmon fillets with a firm texture.
Full fat coconut milk creates the creamiest and most stable sauce.
Avoid boiling the coconut milk to prevent separation.
The salmon should remain slightly undercooked before returning to the sauce since it finishes cooking from residual heat.
Adjust lime juice and chili to taste for brightness and heat balance.
Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: Thai Inspired