A fragrant, creamy, and flavorful dish that brings together tender salmon fillets simmered in a rich coconut curry sauce, perfectly paired with fluffy jasmine rice. This recipe combines the warmth of Thai-inspired spices with the freshness of lime and cilantro, creating a comforting yet vibrant meal for any occasion.
Why You’ll Love This Recipe
This Coconut Curry Salmon with Jasmine Rice is the perfect balance of creamy, spicy, and tangy flavors. The coconut milk creates a smooth, velvety sauce that complements the richness of salmon, while jasmine rice soaks up every drop of that delicious curry. It’s a complete, wholesome meal that’s both elegant enough for entertaining and simple enough for a weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salmon and Curry:
2–4 salmon fillets (6 oz / 170 g each)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1–2 tablespoons red or yellow curry paste (adjust to taste)
1 can (14 oz / 400 ml) coconut milk
1 tablespoon fish sauce or soy sauce
1 tablespoon lime juice
1 teaspoon sugar (optional)
Salt and black pepper, to taste
Fresh cilantro, for garnish
For the Jasmine Rice:
1 cup jasmine rice
2 cups water
Pinch of salt
Directions
Cook the Jasmine Rice
Rinse the rice under cold water until the water runs clear.
In a pot, bring the water to a boil with a pinch of salt.
Add rice, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
Prepare the Curry Sauce
Heat olive oil in a large skillet over medium heat.
Add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant and softened.
Stir in curry paste and cook for 1 minute to release the flavors.
Pour in the coconut milk and bring to a gentle simmer.
Add fish sauce (or soy sauce), lime juice, and sugar. Stir well and adjust seasoning with salt and pepper.
Cook the Salmon
Season salmon fillets lightly with salt and pepper.
Gently place salmon into the simmering curry sauce.
Simmer uncovered for 6–8 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve
Divide jasmine rice into bowls or plates.
Spoon the coconut curry salmon and sauce over the rice.
Garnish with fresh cilantro and lime wedges if desired.
Servings and Timing
Serves: 2–4 people Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes
Variations
Vegetable Addition: Add baby spinach, bell peppers, or snap peas to the curry for extra nutrition and color.
Protein Swap: Try shrimp, cod, or tofu instead of salmon for a different twist.
Spice Level: Adjust the curry paste to make it milder or hotter based on preference.
Rice Options: Substitute jasmine rice with brown rice, basmati, or even quinoa for a healthier version.
Creaminess Boost: Stir in a spoonful of plain yogurt or coconut cream for an even richer sauce.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the curry (without rice) for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove over medium heat, adding a splash of coconut milk or water to loosen the sauce.
FAQs
How do I know when the salmon is cooked?
The salmon is ready when it flakes easily with a fork and turns opaque in the center.
Can I make this dish ahead of time?
Yes, you can prepare the curry sauce ahead and reheat it before adding the salmon just before serving.
Can I use light coconut milk?
Yes, light coconut milk works fine, but the sauce will be thinner and less creamy.
What type of curry paste works best?
Both red and yellow curry pastes work well. Red will give a spicier flavor, while yellow is milder and slightly sweet.
Can I use canned salmon?
Fresh salmon is best, but canned salmon can be used in a pinch. Add it at the end to warm through.
What can I serve with this dish?
Serve with a side of steamed vegetables, naan bread, or a light cucumber salad.
Can I cook the salmon separately?
Yes, you can pan-sear or bake the salmon first, then add it to the curry sauce before serving.
Is this recipe gluten-free?
Yes, as long as you use a gluten-free soy sauce or fish sauce.
Can I use other types of fish?
Absolutely. White fish like cod, tilapia, or halibut works beautifully with the curry sauce.
How can I make it dairy-free?
This recipe is naturally dairy-free since it uses coconut milk instead of cream.
Conclusion
Coconut Curry Salmon with Jasmine Rice is a beautifully balanced meal that combines creamy coconut flavors with the freshness of lime and cilantro. It’s a simple yet impressive dish that’s ready in under 40 minutes, perfect for weeknight dinners or special gatherings. Every bite offers a delicious harmony of spice, creaminess, and tenderness—making it a recipe you’ll want to keep in your rotation.
Coconut Curry Salmon with Jasmine Rice is a creamy, flavorful dish featuring tender salmon fillets simmered in a Thai-inspired coconut curry sauce, served over fluffy jasmine rice. A simple yet elegant weeknight meal ready in just over 30 minutes.
Ingredients
For the Salmon and Curry:
2–4 salmon fillets (6 oz / 170 g each)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1–2 tablespoons red or yellow curry paste (adjust to taste)
1 can (14 oz / 400 ml) coconut milk
1 tablespoon fish sauce or soy sauce
1 tablespoon lime juice
1 teaspoon sugar (optional)
Salt and black pepper, to taste
Fresh cilantro, for garnish
For the Jasmine Rice:
1 cup jasmine rice
2 cups water
Pinch of salt
Instructions
Cook the Jasmine Rice: Rinse the rice until the water runs clear. Bring 2 cups of water and a pinch of salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes. Let sit covered for 5 minutes, then fluff with a fork.
Make the Curry Sauce: Heat olive oil in a skillet over medium heat. Add onion, garlic, and ginger; sauté for 2–3 minutes. Stir in curry paste and cook for 1 minute. Pour in coconut milk and bring to a gentle simmer. Add fish sauce, lime juice, sugar (if using), salt, and pepper. Stir well.
Cook the Salmon: Season salmon fillets with salt and pepper. Place them into the simmering curry sauce. Simmer uncovered for 6–8 minutes or until salmon is cooked through and flakes easily.
Serve: Divide jasmine rice into bowls. Top with salmon and spoon over curry sauce. Garnish with fresh cilantro and lime wedges if desired.
Notes
Use red curry paste for more heat, yellow for a milder flavor.
Light coconut milk can be substituted for a lighter sauce.
Add vegetables like bell pepper, spinach, or snap peas to bulk up the curry.
Try other proteins like shrimp, tofu, or white fish.
For extra richness, add a tablespoon of coconut cream at the end.
