Thai-Inspired Salmon Coconut Curry with Pan-Seared Salmon
By Isabella Quinn
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Level
Easy
Pan-frying salmon in a hot pan browns the salmon and helps keep it intact when flipping. A Thai salmon coconut curry recipe combines pan-fried salmon with red curry sauce made with coconut milk and carrots and broccolini seasoned with lime and other herbs.
Olive oil and butter are used to sauté salmon. Fresh onions and garlic are sautéed with Thai red curry paste in the same pan after removing the salmon. Fish sauce and brown sugar are added to the red curry paste, and full-fat coconut milk is added as a thickener. Broccolini and diced carrots are added to the sauce and cooked. The finished dish is garnished with fresh lime juice, basil, and cilantro.
The salmon should be almost cooked after searing and only needs to be heated again in the pan after you remove it. Do not attempt to lift salmon off the pan, the salmon will likely be ruined, and some skin may remain on the pan. The curry should be simmered, not boiled, and the vegetables should be vibrant and firm-tender when the sauce is finished.
Serve curry dishes with jasmine or basmati rice and other crunchy breads and flatbreads, including naan and roti, and lettuce wraps. Cold leftover salmon can be used in a salad. Curry dishes should be reheated slowly over low heat. Do not freeze curry dishes with fish and vegetables, as the textures will change.
Why we keep this one around
- A hot, flat skillet will help brown the salmon and prevent it from falling apart when you flip it in the skillet.
- Removing the fish before adding curry helps stop it from overcooking when other ingredients, including onions and garlic paste, are cooked.
- Full-fat coconut milk thickens the sauce to prevent it from being watery and helps the sauce cling to the salmon and other vegetables.
- Gentle boiling preserves the color and some texture of the carrots and broccolini. They do not overcook.
- Lime juice should be added late in cooking to maintain flavor with coconut milk and red curry paste.
- Fresh basil and cilantro are sprinkled on top when the dish is served to maintain the herb flavors and prevent blending with the hot sauce.
Ingredients
- •1 lb fresh salmon
- •salt (to taste)
- •pepper (to taste)
- •1 tbsp olive oil
- •1 tbsp butter
- •½ medium onion (chopped)
- •2 cloves garlic (minced)
- •2 tbsp Thai red curry paste (heaping)
- •½ tsp fish sauce (optional but recommended)
- •1 can full-fat coconut milk (13.5 ounce can)
- •½ tsp brown sugar
- •½ cup matchstick-cut carrots
- •1 cup broccolini (chopped, heaping)
- •1 tsp lime juice
- •2 tbsp fresh basil (torn or chopped)
- •2 tbsp fresh cilantro (chopped)
Instructions
- 1
Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season with salt and pepper.
- 2
Add the olive oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- 3
Cook the salmon skin-side down for 5 minutes.
- 4
Flip the salmon and cook for another 2-3 minutes, until the fish is almost done. If it sticks, let it cook longer so it releases naturally.
- 5
Transfer the salmon to a plate. Remove the skin if desired before returning the salmon to the pan.
- 6
Spoon oil out of the skillet, leaving about 1 tablespoon.
- 7
Add the onion and sauté for about 3 minutes, until lightly browned.
- 8
Stir in the garlic and Thai red curry paste and cook for 1 minute.
- 9
Add the fish sauce, coconut milk, brown sugar, carrots, and broccolini.
- 10
Let the curry gently bubble for about 5 minutes, until the vegetables are tender-crisp.
- 11
Stir in the lime juice, then return the salmon to the pan and warm through for a couple of minutes.
- 12
Season with more salt and pepper as needed. Sprinkle with basil and cilantro and serve immediately.
FAQ
Nutrition (per serving)
458
Calories
27g
Protein
35g
Fat
12g
Carbs
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