There’s something truly comforting about a bowl filled with creamy coconut curry and tender salmon. Every spoonful feels like a warm hug on a cool evening.

I remember the first time I made this dish—how the aroma of ginger, garlic, and kaffir lime leaves filled the kitchen and made me feel instantly at home. The bright colors of bell peppers and fresh Thai basil made it almost too beautiful to eat, but I couldn’t resist.

Why You’ll Love It:
– Silky coconut curry sauce that’s rich but light
– Tender, flaky salmon fillets that melt in your mouth
– Crisp bell peppers and bamboo shoots add delightful texture
– Fresh Thai basil and red chili slices bring vibrant color and flavor
– Quick simmering method for an easy yet impressive meal

Simple and satisfying. Ready in under 40 minutes.

Salmon Coconut Curry

Close-up of salmon fillets simmered in creamy Thai coconut curry sauce with red chili slices, Thai basil, and colorful bell peppers in a shallow bowl

Print Recipe

Tender salmon fillets simmered in a creamy Thai coconut curry sauce with crisp vegetables and fresh herbs, served in a shallow bowl for a vibrant and comforting meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 1x

Ingredients

Scale

4 salmon fillets
1 can coconut milk (400 ml)
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon brown sugar
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 shallots, thinly sliced
3 kaffir lime leaves
Handful of Thai basil leaves
2 red chili slices
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup bamboo shoots, drained

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Instructions

In a large saucepan, heat a small amount of oil over medium heat. Add garlic, ginger, and shallots; sauté until fragrant, about 2 minutes.
Stir in red curry paste and cook for 1 minute to release flavors.
Pour in coconut milk, then add fish sauce, lime juice, and brown sugar. Stir to combine.
Add kaffir lime leaves, bell peppers, and bamboo shoots. Bring the sauce to a gentle simmer.
Place salmon fillets into the simmering curry sauce. Cover and cook for 10-12 minutes until salmon is tender and flaky.
Remove from heat and discard kaffir lime leaves.
Serve salmon fillets in shallow bowls, ladle curry sauce around them.
Garnish with fresh Thai basil leaves and red chili slices for a burst of color and flavor.

Q: How long can I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently to keep the salmon tender.

Q: Is this recipe difficult to make?
A: Not at all! It’s a simple simmer that brings all the flavors together with minimal fuss.

Save this recipe to keep your dinner plans delicious and easy. Print it out and cook your way to a cozy, colorful meal tonight.