Description
Thai-Inspired Salmon Coconut Curry is a rich and comforting skillet meal made with seared salmon fillets simmered in a creamy coconut milk sauce infused with red curry paste, citrus, and natural sweetness. This recipe balances savory, spicy, and mildly sweet flavors while staying approachable for home cooks. It delivers restaurant-style results using simple techniques and everyday ingredients, making it perfect for weeknight dinners or relaxed entertaining.
Ingredients
Salmon fillets cut into four equal portions with skin on
Fine sea salt
Freshly ground black pepper
Olive oil divided
Large red bell pepper thinly sliced
Full fat unsweetened coconut milk
Red curry paste
Red Boat Fish Sauce or Thai Kitchen Fish Sauce
Honey
Fresh lemon juice
Fresh spinach leaves
Ripe bananas sliced
Fresh lemon slices for garnish
Chopped fresh parsley for garnish
Instructions
1. Heat a large high sided skillet over medium heat until warm
2. Pat the salmon fillets dry and season only the flesh side with salt and black pepper
3. Rub a small amount of olive oil over the seasoned side of the salmon
4. Add olive oil to the skillet and place the salmon flesh side down
5. Cook without moving until a golden crust forms
6. Flip the salmon carefully and cook until just tender
7. Remove salmon from the skillet and separate the flesh from the skin
8. Set the salmon aside and wipe the skillet clean
9. Add olive oil and cook the sliced red bell pepper until lightly charred
10. Remove the bell pepper and set aside
11. Pour coconut milk into the skillet and stir in red curry paste
12. Add fish sauce honey and lemon juice and stir until smooth
13. Simmer gently until the sauce thickens slightly
14. Add spinach and stir until fully wilted
15. Fold in sliced bananas and cooked bell peppers
16. Return the salmon to the skillet and spoon sauce over the top
17. Warm gently until everything is heated through
18. Remove from heat and garnish with lemon slices and parsley
Notes
Use center cut salmon fillets of similar thickness to ensure even cooking.
Full fat coconut milk provides the best texture and flavor for the sauce.
Red curry paste strength varies by brand so adjust to taste.
Bananas should be ripe but firm to prevent them from breaking down too much.
Keep the heat moderate once the sauce is assembled to maintain a smooth consistency.
Allow the curry to rest briefly before serving so the flavors can settle.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Thai Inspired