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–+ servings

Thai-Inspired Coconut Curry Salmon with Broccoli

Rose
This Thai-inspired coconut curry salmon combines tender seared salmon with a creamy red curry coconut sauce, fresh vegetables, and bright lime. It’s a flavorful, nourishing dinner that’s quick enough for weeknights yet elegant enough for guests.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine Thai
Servings 4 servings
Calories 420 kcal

Equipment

  • large skillet
  • cutting board
  • chef’s knife
  • Measuring spoons
  • spatula or cooking spoon

Ingredients
  

  • 4 salmon fillets, skin removed
  • salt and black pepper, to taste
  • 1 tbsp olive oil or butter
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1-2 tbsp Thai red curry paste
  • 14 oz full-fat coconut milk (1 can)
  • 1 tbsp fish sauce or soy sauce
  • 1 tsp brown sugar
  • 1 cup carrots, thinly sliced
  • 2 cups broccolini or broccoli florets
  • 1 lime, juiced
  • fresh basil or cilantro, for garnish

Instructions
 

  • Pat the salmon fillets dry and season with salt and black pepper. Heat 1 tablespoon olive oil or butter in a large skillet over medium heat and sear the salmon for 3–4 minutes per side until lightly golden but slightly undercooked. Remove from the skillet and set aside.
  • In the same skillet, add 1 tablespoon olive oil. Sauté the chopped onion until translucent, then add the minced garlic and red curry paste. Cook for 1–2 minutes until fragrant. Stir in coconut milk, fish sauce, and brown sugar until smooth.
  • Add the sliced carrots and broccolini to the sauce. Simmer for 5–7 minutes until the vegetables are tender but still vibrant.
  • Return the salmon to the skillet and spoon the sauce over the fillets. Cook for another 3–4 minutes until the salmon is fully cooked and the sauce is heated through. Remove from heat and stir in fresh lime juice.
  • Sprinkle fresh basil or cilantro over the curry and serve immediately with steamed jasmine rice, quinoa, or noodles.

Notes

Do not overcook the salmon; lightly sear it first and finish cooking in the sauce. Start with 1 tablespoon red curry paste and adjust for heat. Use fresh lime juice for brightness and garnish generously with basil or cilantro. Snow peas, bell peppers, or snap peas can replace broccolini if desired.

Nutrition

Calories: 420kcalCarbohydrates: 15gProtein: 28gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 650mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 5200IUVitamin C: 45mgCalcium: 80mgIron: 2.5mg
Keyword coconut curry salmon, salmon curry with broccoli, salmon with coconut milk, thai salmon curry
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