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Home » Dinner Recipes » Coconut Curry Salmon (Thai inspired)

Coconut Curry Salmon (Thai inspired)

Published: Jan 26, 2019 · Modified: Dec 31, 2022 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

Thai-inspired coconut curry salmon with red curry paste, ginger, garlic and lemongrass. The salmon is poached in curried coconut milk and served over rice for a melt-in-your-mouth, weeknight dinner ready in under 15 minutes.

Fillet of salmon overtop brown rice with a side of bok choy on a turquoise plate.
Jump to Recipe
15 minutes minutes 26 Comments

Get dinner on the table in just 15 minutes. I’m not kidding! This recipe uses flavourful Thai red curry paste and coconut milk to gently poach salmon fillets for tender, flaky and perfectly cooked salmon every time.

If you’re looking for a vegetarian curry, I like to make a vegetable chickpea curry.

Why this recipe works

Poaching is such an easy way to cook fish! It’s a moist heat cooking technique, where food is submerged and cooked in a liquid at a lower temperature than a boil or simmer. It’s ideal for cooking more delicate ingredients, like salmon.

The salmon is cooked in the curried coconut milk, which is then spooned over top of the fish when served.

Four salmon fillets in coconut curry in a stainless steel braiser.

Ingredients you’ll need

  • Salmon fillets, skin-on or skinless is fine. The skin won’t be crispy and delicious, so you probably won’t end up eating it anyway. Opt for salmon fillets that are even in size, about 1″ thick. This ensures they will cook evenly.
  • Canola oil is a neutral oil and perfect for cooking the aromatics without adding any additional flavor notes.
  • Ginger and garlic are aromatics used to flavor the coconut milk.
  • Red Thai curry paste, use your favorite brand here! This recipe only calls for 2 tbsp, but you could absolutely add more for a stronger curry flavor. If you want to make a curry with curry powder, you’d be making more of an Indian-style curry like my sweet potato lentil curry.
  • Fish sauce adds umami flavor to the curry sauce.
  • Lemongrass adds delicious floral notes to the dish. Make sure to trim the wooden end trimmed and remove the starchy outer layers. Use the back of your knife or a rolling pin to smash and bruise the stalk to release the aromatic oils.
  • Coconut milk I always go for full-fat coconut milk.
  • Lime helps to brighten the curry coconut milk at the end.

Expert tips

  1. The key to poaching fish is to make sure that your temperature doesn’t get too high–you don’t want the liquid to boil as this will overcook the fish. You’ll know the salmon is ready when it is opaque and flakes easily with a fork. Generally for a 1″ thick piece of salmon it will take about 6-8 minutes.
  2. When the fillets are done cooking, be sure to remove them from the coconut milk or they will continue cooking and end up overcooked.
  3. You’ll want to cook the garlic, ginger and curry paste before adding the coconut milk. This will allow the curry paste to start to caramelize, adding extra flavor to the salmon coconut curry.
  4. Lemongrass is a sturdy and woody herb which means you can’t just add it directly to the broth. The key is to cut trim off the silky tops and woody bases, and bruise the stalks (smash with the back of a knife or a wooden spoon) to release the aromatic oils.
Closeup of flaked salmon fillet n a turquoise plate with a piece of bok choy.

More easy weeknight salmon recipes

  • Baked Salmon Patties uses canned salmon, so it’s a budget-friendly weeknight recipe.
  • Miso Salmon in Parchment one of my favorite ways to cook salmon is another gentle cooking method–steaming!
Closeup of salmon fillets in coconut curry sauce with cilantro sprinkled over top.

Poached Salmon in Curried Coconut Milk

Author: Louisa Clements
4.80 from 20 votes
Thai-inspired coconut curry salmon with red curry paste, ginger, garlic and lemongrass. The salmon is poached in curried coconut milk and served over rice for a melt-in-your-mouth, weeknight dinner ready in under 15 minutes.
Pin Print
Prep: 5 minutes minutes
Cook: 10 minutes minutes
Total: 15 minutes minutes
Servings: 4 servings

Ingredients

  • 4 fillets salmon, 4-6oz each or 113-170g (about 1” thick)
  • ¼ teaspoon salt
  • 1 tablespoon canola oil, or vegetable oil
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, minced
  • 2 tablespoon red curry paste
  • 1 398 mL can coconut milk
  • 1 tablespoon fish sauce
  • 1 stalk lemongrass, wooden end trimmed and starchy outer layers peeled, bruised (smashed with a rolling pin to release the oils)
  • Cilantro for garnish, optional

Instructions

  • Season salmon evenly with salt.
  • Heat a large saute pan over medium-low heat. Add oil, ginger and garlic. Cook until fragrant, 30 seconds-1 minute. Stir in curry paste, and cook, stirring frequently for another minute.
  • Pour in coconut milk, add fish sauce and lemongrass and stir to combine with curry paste. Coconut milk mixture should become pinkish in colour. Bring to a very low simmer, there should be one or two bubbles surfacing. Reduce heat to low.
  • Carefully place salmon fillets, skin side up, into the coconut milk. Cover and cook for 6-8 minutes or until salmon is fully cooked.
  • Remove salmon from coconut milk. Discard lemongrass.
  • Serve over rice with extra sauce and garnish with cilantro.

Notes

  1. You can add extra curry paste if you are looking for a stronger curry flavor. 
  2. Be careful not to heat the liquid too much, you want a super low simmer, there should be about one or two bubbles forming. 
  3. After the fish is cooked, you can remove it from the sauce to stop it from cooking. Serve with additional sauce poured over top.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: Dinner Recipes, easy, fish, gluten free, quick recipes
Nutrition Facts
Poached Salmon in Curried Coconut Milk
Amount Per Serving
Calories 518 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 24g150%
Trans Fat 0.01g
Polyunsaturated Fat 6g
Monounsaturated Fat 7g
Cholesterol 94mg31%
Sodium 589mg26%
Potassium 1126mg32%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 4g4%
Protein 36g72%
Vitamin A 1250IU25%
Vitamin C 4mg5%
Calcium 51mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.
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4.80 from 20 votes (14 ratings without comment)

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Comments

  1. Patti

    February 18, 2023 at 8:26 am

    I made the sauce but instead of poaching salmon I used it to steam a bag of mussels. It was absolutely fantastic! I will definitely be making the sauce again - made it exactly as the recipe- and poach my salmon this time.
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      February 19, 2023 at 11:12 pm

      So glad you enjoyed this, Patti! Thank you for taking the time to let me know.
      Reply
  2. karen marie

    August 31, 2022 at 9:51 am

    This was very nice. Next time I will increase the ginger and garlic. Easy and delicious!

    5 stars

    Reply
    • Louisa Clements

      August 31, 2022 at 9:37 pm

      So glad you enjoyed, Karen! Thank you for taking the time to let me know. Extra garlic and ginger is always a good idea in my book!
      Reply
  3. Shirley Clements

    April 12, 2022 at 4:28 pm

    This looks sooo delicious! I must make it very soon!
    ★★★★★

    5 stars

    Reply
  4. Maureen

    March 16, 2022 at 8:48 pm

    Can I substitute chicken parts fir salmon fillers?
    Reply
    • Louisa Clements

      March 20, 2022 at 5:59 pm

      Hi Maureen, I can't see why not, they would take a bit longer to cook than the salmon. You'd want to make sure they reach an internal temperature of 165F. I hope you enjoy!
      Reply
  5. Marissa

    April 22, 2020 at 10:21 pm

    Just had this for dinner. Simple and superb - my husband and I both loved it! Thank you.
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      April 25, 2020 at 8:09 pm

      So glad you both enjoyed this, Marissa! Thanks for letting me know.
      Reply
  6. Jim

    April 08, 2020 at 6:38 pm

    can't wait to try this , sounds lovely
    ★★★★☆
    Reply
    • Louisa Clements

      April 25, 2020 at 8:13 pm

      Thanks Jim, I hope you enjoy! Let me know if you have any questions.
      Reply
  7. Andre Espinoza

    December 30, 2019 at 11:09 pm

    Can you re-purpose the poaching liquid for anything else? Or cook vegetable or rice in it?
    Reply
    • Louisa Clements

      January 03, 2020 at 6:43 pm

      Hi Andre, I use the poaching liquid (the coconut milk) when I'm serving the fish. I spoon ladlefuls on top of each serving. I hope you enjoy!
      Reply
  8. Purna

    August 12, 2019 at 5:09 pm

    Would you be able to add a unit to the salmon fillet? I am unsure how many pounds or ounces each fillet should be or approximately how much salmon should be bbn used here.
    Reply
    • Louisa Clements

      September 15, 2019 at 1:38 pm

      Hi Purna, I have added the measurements. You'll want to look for salmon fillets that are 4-6oz in weight. I hope you enjoy!
      Reply
  9. Jane R

    June 30, 2019 at 6:54 am

    This is very close to the Thai disH Chu Chi Fish Curry, but that usually involves making the sauce separately. This sounds like an even more delicious recipe, by poaching the salmon in the sauce. I’ll defuse trying this!
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      July 19, 2019 at 9:08 am

      Thanks Jane, I hope you enjoy this recipe!
      Reply
  10. Fran

    June 15, 2019 at 9:33 am

    Full fat or light coconut milk?
    Reply
    • Louisa Clements

      June 16, 2019 at 1:08 pm

      Hi Fran, I use full fat coconut milk. I hope you enjoy!
      Reply
  11. Mary

    May 10, 2019 at 3:02 am

    A “can” doesn’t help. What is the actual grams or liquid measurement please for the coconut milk?
    Reply
    • Lou

      May 12, 2019 at 10:07 pm

      Hi Mary, sorry about that, it is a 398mL (or 13.5 oz) can. I've updated the recipe. Happy cooking! :)
      Reply
  12. Linda

    May 01, 2019 at 11:40 am

    This recipe looks delicious! May I ask how you prepared your bok choy pictured with your poached salmon in curried coconut milk?
    Reply
    • Lou

      May 12, 2019 at 10:09 pm

      Thanks Linda. I don't have the recipe on my site, but I steamed the bok choy and then drizzled it with sesame oil and soy sauce. I hope you enjoy!
      Reply
  13. Little Cooking Tips

    February 05, 2019 at 5:06 am

    Amazing recipe Lou, pinned! We don't have fresh lemongrass here in Greece, but we buy lemongrass paste which we use on stews. Ever worked with it? We are wondering whether it can be used in this recipe too:) Hugs, Mirella and Panos
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      June 26, 2019 at 9:21 am

      Thank you, friend! I've never used lemongrass paste, but I'm sure it could definitely work here--I'd opt for a very small amount as I'm sure the paste is much more potent than the lemongrass stalk I've used here.
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 14 years.
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