Coconut Curry Salmon
⚡ KevEats Recipe
Coconut Curry Salmon
Creamy red curry coconut sauce, tender salmon, pak choi, bell pepper, basil, and lime.
Creamy, spicy, and packed with flavor — this coconut curry salmon is the kind of dinner that feels restaurant-level but comes together in about 30 minutes. The rich coconut curry sauce pairs perfectly with flaky salmon and crisp-tender vegetables.
450
Calories
35g
Protein
28g
Fat
12g
Carbs
Ingredients
- 4 salmon fillets
- to taste salt and pepper
- 2 tsp paprika, divided
- 1 tbsp coconut oil
- 2 shallots, sliced
- 3 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 3 tbsp Thai red curry paste
- 1 tbsp tomato paste
- 1 head green pak choi or bok choy, chopped
- 1 red bell pepper, sliced
- 400 ml canned coconut milk
- optional Thai basil or regular basil
- optional fresh lime juice for garnish
Kev Tip
Do not skip the basil and lime.
The curry is rich from the coconut milk, so basil and lime brighten the whole dish and make it taste complete.
Make It Fit Your Macros
Lower calorie: use light coconut milk or reduce the sauce portion.
Higher carb / athlete plate: serve with jasmine rice or rice noodles.
Lower carb: serve over cauliflower rice, extra pak choi, spinach, or kale.
Higher carb / athlete plate: serve with jasmine rice or rice noodles.
Lower carb: serve over cauliflower rice, extra pak choi, spinach, or kale.
Storage Notes
Store salmon and sauce in the fridge for up to 3 days. Reheat gently so the salmon does not dry out.
Instructions
- 1Season salmon fillets with salt, pepper, and 1 tsp paprika.
- 2Heat coconut oil in a large pan over medium heat.
- 3Sear salmon skin-side up for about 4 minutes without moving it. Flip and cook another 3 minutes on medium-high heat.
- 4Remove salmon from the pan and set aside.
- 5In the same pan, add shallots and cook for a couple minutes until softened.
- 6Stir in garlic, ginger, remaining paprika, cumin, and coriander.
- 7Add Thai red curry paste, tomato paste, and sliced red bell pepper. Cook 2–3 minutes, stirring.
- 8Add chopped pak choi and cook until slightly wilted.
- 9Pour in coconut milk and simmer for about 5 minutes. Season with salt to taste.
- 10Return salmon to the pan and spoon sauce over the top.
- 11Finish with basil and fresh lime juice before serving.
Serving Ideas
Build it into a full meal.
Pair with jasmine rice, rice noodles, cauliflower rice, or extra greens depending on your goals.
Best texture move.
Sear the salmon first, then finish it gently in the sauce. This keeps the outside flavorful and the inside tender.
