Coconut Curry Salmon Fish And Seafood

Are you in a rush to eat dinner? It’s no better or more tasty more delicious than coconut curry salmon! It’s simple to make in less than 30 minutes, yet it’s so delicious and creamy. The delicious fish and the delicious curry sauce are perfectly served with rice steamed!

Coconut Curry Salmon
Coconut Curry Salmon
Table Of Contents

  • Ingredient notes
  • Simple tips
  • How do I store and serve
  • Additional curry recipe
  • Coconut Curry Salmon

The coconut-infused salmon recipe is an ideal weekday meal fix. It’s easy to prepare in less than 30 minutes and is so delicious and rich.

The salmon is cooked deliciously moist and tasty, and the coconut milk is simmered into an incredibly creamy sauce that is rich with curry flavour. It is perfect for pouring over hot rice, or topping it with bread that is crusty!

Ingredient notes

  • SalmonYou can also make use of other fish with firm skin, such as mahi-mahi or yellowtail or milkfish. To make it more diverse, change it up by using seafood like shrimp or mussels, or crab.
  • Coconut MilkCoconut Milk While freshly pressed coconut milk is the best taste and is delicious, canned coconut milk offers an easy alternative. If you are using canned coconut milk, choose full-fat coconut milk for a deliciously smooth and creamy taste.
  • Curry powder makes use of curry powder that is made of ground spices and is used in Indian-inspired dishes. You can replace it with Thai curry paste in case prefer a different curry flavour.
  • Roma Tomatoes– Choose ripe tomatoes to get more flavour and sweetness.
  • Thai Chili Peppers– Thai Chili Peppers-omit in case you’d like to cut down on the intensity

Quick Tips

  • To achieve a creamy, smooth consistency, simmer it and do not overcook the coconut sauce in case it becomes curdled and splits.
  • To increase the quantity of the meal and to add more nutrients You can also add other vegetables like carrots green peas or potatoes.

How do you serve and how to serve and

  • Coconut Curry Salmon is an excellent main dish to serve for lunch or dinner. Serve it with rice that has been cooked or crusty bread with some salad that you can toss for the perfect and nutritious dinner.
  • Sprinkle with cilantro to add colour. Serve with lime to enhance flavours.
  • Place the leftovers inside an airtight container, and keep them in the refrigerator for up to 3 days.
  • Cook in a pan on low heat until it reaches the internal temperature of 160 F.

More curry recipes

Beef Curry made with potatoes, bell peppers, and carrots cooked with coconut milk, curry spice is a delicious meal that everyone will enjoy. It’s rich, hearty, delicious and perfectly served with steaming rice!

Get Recipe


Coconut Curry Salmon

Coconut Curry Salmon is easy to make in just 30 minutes! It is so hearty and delicious with moist, flavorful chunks of salmon and a creamy curry-spiced coconut sauce. Perfect over steamed rice or crusty bread for sopping!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Main Entree


  • 1 one-pound skinless salmon fillet
  • Salt and pepper according to your preference
  • 1 tablespoon oil from canola
  • 1 small onion peeled and chopped
  • 2 cloves of garlic, chopped and peeled
  • 1 thumb-sized ginger, peeled, and minced
  • 2 Roma tomatoes cut into pieces
  • 1 1/2 cups coconut milk
  • 2 Thai chilli peppers, minced
  • 1 Tablespoon curry powder


  • Rinse fish thoroughly and dry. Cut into 2-inch cubes, and sprinkle with salt and pepper.
  • In a pan on medium-high heat, heat oil. Add garlic, onions as well as chilli peppers, and ginger and cook until fragrant.
  • Add tomatoes to the pot and cook, mash with the using a spoon for approximately 2-3 minutes or until softened. release the juice.
  • Pour in coconut milk and heat to a boil. Keep cooking until reduced and the consistency has become thicker.
  • Mix in curry powder and stir until the curry powder is dissolved.
  • Add the fish, and cook for 30 to 45 minutes, until it is cooked.
  • Add salt and pepper according to your preference. Serve hot

I mean, I’m sure that we had a great time over the BBQ salmon bowls as well as those salmon hamburgers along with the slaw, which is crunchy, could be among the most elaborate, last-minute delicious, healthy meals of my life.

This one is on the top priority list for me at the moment. This coconut curry is the best thing I have ever wanted to occur to salmon the fact that it is actually happening.


A great chunk of fresh salmon. A spicy, salty and sweet spice rub. A quick journey into the oven. Simple creamy, lightly spicy, but the MEGA tasty sauce is drizzled over everything. It’s probably excessive (but not too much) lime juice. A steamy rice bed that soaks everything up.

Are there other ways for cooking the fish?

If you’d like to cut the salmon into small steaks add salt and pepper and then put them in the coconut simmering curry sauce for around 8-10 minutes. The salmon will then be poached. I like the texture of the roasted or spiced salmon but I’ve tried both ways and it can work in either manner!

Are you sure?

It’s not hot, but it does have lots of flavour!

What can I prepare with this fish?

Fluffy white rice is delicious with this dish. You can add a bit of salad or greens on the side also.

Nutrition Information

Calories: 385kcal, Carbohydrates: 8g, Protein: 25g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 65mg, Potassium: 897mg, Fiber: 1g, Sugar: 2g, Vitamin A: 337IU, Vitamin C: 11mg, Calcium: 49mg, Iron: 4mg“This website offers approximate nutritional information to facilitate your use and as a courtesy. Information on nutrition is mainly gathered through data from the USDA Food Composition Database, whenever it is available, or other calculators online.”


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