Salmon in a Fragrant Thai-Style Coconut Curry
A quick, flavorful weeknight dish featuring salmon gently baked in a rich Thai red curry and coconut sauce, topped with sautéed peppers and spinach.
Ingredients
Main Ingredients
- 4 pieces salmon fillets (about 6 oz each), skin on or off
- 1 can coconut milk (13.5–14 oz) Use light or full-fat depending on richness desired
- 2 tablespoons Thai red curry paste Adjust for heat
- 1 tablespoon fish sauce Use sparingly because it’s salty
- 1 tablespoon lime juice Fresh is best
- 1 teaspoon sugar Balances acidity
- 1 cup bell peppers, sliced Mix colors if you like
- 1 cup fresh spinach
- to taste fresh cilantro for garnish
- to serve cooked rice Jasmine or basmati recommended
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly oil a baking dish or line it with parchment for easy cleanup.
- Pat the salmon fillets dry with paper towels and season lightly with salt and pepper.
- In a medium bowl, whisk together the coconut milk, Thai red curry paste, fish sauce, lime juice, and sugar until smooth.
Baking
- Place the salmon fillets in the baking dish and pour the curry mixture over them, making sure each piece is partially submerged in sauce.
- Bake for 15–20 minutes, depending on thickness. The edges should flake easily and the internal temperature should reach at least 125–145°F.
Sautéing Vegetables
- While the salmon bakes, heat a skillet over medium heat with a little oil.
- Sauté the sliced bell peppers until they begin to soften, about 4–5 minutes.
- Add the spinach to the skillet and stir until just wilted, 1–2 minutes. Season the vegetables with a pinch of salt.
Serving
- Serve the salmon over cooked rice. Spoon extra curry sauce and the sautéed vegetables over the fillets.
- Garnish with fresh cilantro and an optional lime wedge.
Notes
Consider including a crisp cucumber salad to cut the richness and pairing with a dry Riesling or a citrusy Sauvignon Blanc. For variations, swap veggies or serve over noodles instead of rice.