This Thai coconut salmon curry is an easy and flavorful dinner that is ready in about 30 minutes. With a subtly sweet spice rub, creamy coconut curry sauce with just the right amount of spice.
I love curries all year round, but as soon as the weather cools down I make them at least once a week. My tofu curry and chickpea curry are staples, but this Thai salmon curry has been on repeat lately.
It features crispy baked salmon that’s seasoned with curry powder, garlic, onion and then cooks up in a simple Thai coconut curry sauce that is packed with flavor.
Serve it over fresh white rice and a generous squeeze of lime! You can make it spicier, sweeter or more tangy if you prefer. If you love this recipe, try my sweet potato curry, salmon burrito bowl or curry noodles next!
Key Ingredients
SALMON. You can use fresh or frozen salmon here, just make sure you thaw it before cooking if it were previously frozen!
SPICES. A mix of curry powder, garlic powder, onion powder and a bit of sugar mix together for a simple spice rub.
CURRY SAUCE. This simple Thai coconut curry sauce is made with some garlic, ginger, canned coconut milk, curry paste and tomato paste. It’s rich & creamy and comes together in just a few minutes.
VEGGIES. Totally optional, but I love adding in some sauteed kale, bell peppers, broccoli, peas, whatever you can think of!
How to make Thai salmon curry
Mix together the sugar, curry powder, onion powder, garlic powder and salt in a small dish. Sprinkle on top of the salmon filets and pat in.
Place in an oven safe baking dish or on a baking sheet and bake for 8-12 minutes, depending on how well done you like your salmon.
Meanwhile, saute the garlic and ginger with the oil in a small pot for just a couple minutes or until lightly golden brown. Add in the tomato paste and cook an additional 2-3 minutes.
Add in all remaining ingredients and whisk really well. Let simmer over very low heat to let the flavors blend.
Optional: In a skillet, saute any of your favorite veggies. I just used kale here, but also love using bell peppers, broccoli and onion. Add the salmon into the pan and pour on top the sauce.
Let simmer for 2-3 minutes, then serve over a bed of white rice. Top with extra sauce and enjoy!
Curry paste vs. powder
This recipe calls for both curry powder and curry paste. You need curry powder for the salmon rub, then curry paste for the sauce. The two are not interchangeable, you need both here!
While similar, garam masala and curry powder are not the same. They have very similar spices, but curry powder contains turmeric, while garam masala does not. I recommend curry powder for this recipe.
Yellow curry paste can be substituted for red curry paste, but I prefer the flavors of red for this recipe!
How to store
Once prepared, this Thai salmon curry will keep for about 2-3 days. You can keep the salmon and the sauce all together.
I like to reheat it either on the stove or in the oven until warm through the center. Serve with white rice and enjoy!
Another option is to serve with cauliflower rice for a low carb, keto friendly option.
Pro tip
While there are so many ways to cook salmon, I love to bake it, then broil it to get the top crispy. You don’t have to broil it, but if you love a crispy top, I highly recommend it!
Just be careful if you use parchment paper with your salmon, it will burn quickly! Broiling in general can burns things easily, so keep a close eye on it.
Try these recipes next!
- Lemon Pepper Salmon
- Orange Chicken
- Chicken Noodles
- Sriracha Salmon
- Curry Chicken Meatballs
- Gluten Free Naan
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Thai Salmon Curry
by: claire cary
Ingredients
Salmon
- 2 4-6 ounce salmon filets
- 1 teaspoon coconut or brown sugar
- 1 teaspoon curry powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch of salt
Curry Sauce
- 1 tablespoon oil
- 1 tablespoon fresh grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon honey
- 1 tablespoon red curry paste
- 1 tablespoon tomato paste
- 1 cup light canned coconut milk
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon lime juice
- 1 teaspoon red pepper flakes
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Mix together the sugar, curry powder, onion powder, garlic powder and salt in a small dish.
- Sprinkle on top of the salmon filets and pat in.
- Place in an oven safe baking dish or on a baking sheet and bake for 8-12 minutes, depending on how well done you like your salmon.
- Meanwhile, saute the garlic and ginger with the oil in a small pot for just a couple minutes or until lightly golden brown.
- Add in the tomato paste and cook an additional 2-3 minutes.
- Add in all remaining ingredients and whisk really well.
- Let simmer over very low heat to let the flavors blend.
- Optional: In a skillet, saute any of your favorite veggies. I just used kale here, but also love using bell peppers, broccoli and onion. Add the salmon into the pan and pour on top the sauce.
- Let simmer for 2-3 minutes, then serve over a bed of white rice. Top with extra sauce and enjoy!
Cindy says
Followed recipe, this was fantastic!
Claire Cary says
Thank you, Cindy! So glad you enjoyed it.