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+ servings
Plated coconut curry salmon over rice stick noodles.

Easy Coconut Curry Salmon

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.
Course Fish/seafood, Salmon
Cuisine Asian/Thai
Keyword coconut curry salmon, easy salmon curry with coconut milk, salmon in Thai coconut cream sauce
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Kelly Wildenhaus | the hungry bluebird


  • 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.