Easy Coconut Curry Salmon

Plated coconut curry salmon over rice stick noodles.

4.88 from 8 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Thai

Servings: servings

Calories: 129kcal

Author: Kelly Wildenhaus

Ingredients

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

Instructions

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.

Notes

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 like Thai brands Mae Ploy and Maesri.

Serve over rice or rice noodles.

Nutrition