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
Keyword coconut curry salmon, easy salmon curry with coconut milk, salmon in Thai coconut cream sauce
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Kelly Wildenhaus | the hungry bluebird
1tablespoonred curry paste
2tablespoonsfish sauceI like Red Boat
2tablespoonssambal oelekI like Huy Fong Foods brand, out of California
2tablespoonssweet chili sauce
4piecessalmonabout 6 to 8 ounces each, skinless
1tablespoonlight sesame oil
1tablespoonsweet soy sauce
1 (7 to 9-ounce) can light coconut milk
Handful of cilantroroughly 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.