There’s something incredibly comforting about a creamy curry packed with vibrant vegetables and tender salmon.
This veggie-packed salmon coconut curry is rich, fragrant, and perfect for a cozy, nourishing dinner any night of the week.
Why You’ll Love This Recipe
This dish is creamy, flavorful, and loaded with wholesome ingredients.
The combination of coconut milk and red curry paste creates a rich, aromatic sauce.
It’s a balanced meal with protein, veggies, and satisfying textures.
It comes together quickly, making it perfect for busy evenings.
What You’ll Need (Ingredient Highlights)
Fresh salmon provides a tender, flaky protein base.
Coconut milk creates a creamy and slightly sweet sauce.
Red curry paste adds depth, spice, and bold flavor.
Bell peppers and spinach bring color, texture, and nutrients.
Lime juice and herbs brighten the entire dish.
Pro Tips Before You Start
Pat the salmon dry to ensure a crisp, golden sear.
Do not overcrowd the pan when cooking the salmon.
Adjust curry paste based on your spice preference.
Use fresh lime juice for the best flavor balance.
How to Make Veggie Packed Salmon Coconut Curry
Step 1 – Prep the salmon
Pat the salmon dry and season generously with salt and pepper.
Step 2 – Sear the salmon
Heat olive oil in a large pan over medium-high heat and cook salmon for 4–5 minutes per side until golden and cooked through.
Step 3 – Set aside
Remove the salmon from the pan and set aside.
Step 4 – Cook the vegetables
In the same pan, sauté onions and bell peppers for 3–4 minutes until slightly tender.
Step 5 – Build the flavor
Add garlic, ginger, and red curry paste, then stir until fragrant and combined.
Step 6 – Create the sauce
Pour in coconut milk, brown sugar, lime juice, coconut aminos, and fish sauce, stirring well.
Step 7 – Simmer
Reduce heat to low and let the sauce simmer for about 5 minutes.
Step 8 – Add greens and salmon
Stir in spinach and Thai basil, then return the salmon to the pan to warm through.
Step 9 – Serve
Serve over jasmine rice and garnish with herbs and green onions.
What to Serve Them With
Serve over fluffy jasmine rice to soak up the sauce.
Pair with a light cucumber salad for freshness.
Add a side of steamed vegetables for extra nutrition.
Variations / Substitutions
Swap salmon for shrimp or tofu if preferred.
Use kale instead of spinach for a heartier green.
Replace coconut aminos with soy sauce if needed.
Add extra vegetables like zucchini or snap peas.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or microwave until warmed through.
Freeze without rice for up to 1 month, then thaw before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the curry sauce in advance and add fresh salmon when ready to serve.
How should I store leftovers?
Keep leftovers in an airtight container in the fridge to maintain freshness.
Can I freeze this dish?
Yes, the curry freezes well without the rice.
Can I substitute some of the ingredients?
Yes, you can adjust proteins, vegetables, and sauces based on availability.
How long does this recipe take to make?
It typically takes about 30–40 minutes from start to finish.
Is this recipe kid-friendly?
Yes, just reduce the curry paste for a milder flavor.
Can I make this dish gluten-free or dairy-free?
It is naturally dairy-free and can be gluten-free with proper sauce choices.
What should I serve it with?
It pairs best with rice or light vegetable sides.
Do I need special equipment?
No, just a large skillet or pan is needed.
How do I know when it’s perfectly cooked?
The salmon should be opaque and flake easily with a fork.
Final Thoughts
This veggie packed salmon coconut curry is rich, comforting, and full of vibrant flavors.
It’s a simple yet impressive dish that’s perfect for weeknight dinners or special meals.
Full Recipe Card
Ingredients
- 4 – 6 oz pieces of salmon (center cut), skin removed
- salt
- pepper
- 1–2 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 teaspoons ginger, grated
- 2–3 tablespoons red curry paste
- 1 (15 oz) can coconut milk
- 1 teaspoon fish sauce
- 2 tablespoons coconut aminos
- 2 teaspoons brown sugar
- 1/4 cup fresh lime juice
- 2 cups baby spinach
- 1/4 cup Thai basil leaves
- cilantro, for garnish
- sliced green onion, for garnish
- jasmine rice, for serving
Instructions
- Pat salmon dry and season with salt and pepper.
- Heat oil in a pan and cook salmon 4–5 minutes per side until done. Remove and set aside.
- Sauté onion and bell pepper for 3–4 minutes.
- Add garlic, ginger, and curry paste. Stir well.
- Add coconut milk, brown sugar, lime juice, coconut aminos, and fish sauce. Mix היט.
- Simmer on low heat for 5 minutes.
- Stir in spinach and Thai basil, then return salmon to warm through.
- Serve over rice with herbs and green onion.
