Southeast-Asian inspired easy, spicy coconut curry salmon, all in one pan on the stovetop. Delicious with rice noodles to slurp up the spicy sauce.
Do you like salmon? We love salmon. Ever get in a rut making it at home? We do. Honestly, I try and make salmon at home at least once a week, usually baked or grilled with a simple sweet/spicy glaze of mustard and brown sugar or maple syrup, like this. I also want to try honey garlic salmon with brown butter from A Gouda Life, it sounds delicious. This week though, I wanted spicy and I had all the ingredients on hand for an asian-inspired riff on coconut curry salmon, and this hit the jackpot.
It’s spicy and creamy, a lot of Thai and a little Vietnamese going on here, and all the flavors come together beautifully. I served it over rice stick noodles, called bahn pho. Rice is good, too.
The ingredients can easily be found in the supermarkets, but if you can, seek them out at an Asian grocer. You’ll have more choices, more authentic choices, as they most likely will be imported from Southeast Asia. I do know it makes a difference, especially with the red curry paste.
I don’t know what else to say about this salmon dish. Meathead and I were literally slurping the noodles drenched in the curry sauce like two noisy kids. We had no shame and both went back for seconds. The next day, Meathead grabbed what was left and took it to work for lunch before I could stop him. Next time you make salmon, try spicing it up with this easy coconut curry salmon recipe. Happy slurping! Best, Kelly
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Easy Coconut Curry Salmon
- 1 tablespoon red curry paste
- 2 tablespoons fish sauce I like Red Boat
- 2 tablespoons sambal oelek I like Huy Fong Foods brand, out of California
- 2 tablespoons sweet chili sauce
- 4 pieces salmon about 6 to 8 ounces each, skinless
- 1 tablespoon light sesame oil
- ½ cup sliced scallions
- 1 tablespoon sweet soy sauce
- 1 (7 to 9-ounce) can light coconut milk
- Handful of cilantro roughly chopped
- In a medium bowl, combine curry paste, fish sauce, sambal oelek and sweet chili sauce. Add salmon fillets and toss gently to coat.
- Heat a large nonstick skillet over medium high heat until hot. Add sesame oil, heat, and then add the the salmon mixture and cook for 3 minutes.
- Turn salmon pieces over and add scallions and cover. Cook for 3 more minutes.
- Carefully remove salmon to a plate, no worries if it breaks apart a little. Stir in sweet soy sauce and coconut milk and whisk to combine well. Bring sauce to a simmer and then nestle salmon back in the pan. Cook another 3 to 4 minutes or until salmon is cooked through. Add cilantro and serve with rice stick noodles (bahn pho) or jasmine rice. Enjoy.