One Pan Salmon Coconut Curry
Updated Apr 05, 2026
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I absolutely love this quick and easy One Pan Salmon Coconut Curry. The whole dish comes together in around 30 minutes. I served this with white rice which can conveniently cook while you prepare the salmon curry.
I HIGHLY recommend using full-fat coconut milk for this dish in order to prevent a runny curry. This dish can easily be modified with more, less, or no Thai chilis depending on your spice preference. I like spice and used 4 chilis.
Looking for more flavorful dinner recipes? Try my Air Fryer Teriyaki Salmon Bowl or One Pan Thai Curry Chicken and Orzo next.
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One Pan Salmon Coconut Curry
Equipment
Ingredients
- 1.5 lbs Salmon, about 3-4 filets; skin removed
- 1 teaspoon Kosher Salt
- 1 tablespoon Avocado Oil
- 2 tablespoon Ginger, grated
- 2 tablespoon Garlic, grated or finely minced
- 4 Thai Chili, optional; thinly sliced; more or less to taste
- 1/4 cup Thai Red Curry Paste
- 1 tablespoon Palm Sugar, can substitute with brown sugar
- 14 oz Full Fat Coconut Milk, I used 1 can of Thai Kitchen Unsweetened Full-Fat Coconut Milk
- 1/2 cup Water
- 1 teaspoon Light Soy Sauce
- 1 teaspoon Fish Sauce, can substitute with additional soy sauce
- 2 cups Baby Spinach
- 1 Lime, juice and zest; additional to serve
- Fresh Cilantro, optional to serve
- White Rice, optional to serve
Instructions
- Cut salmon into 2 inch pieces and sprinkle with salt. Set aside.
- In a small bowl combine the grated ginger, grated garlic, and thinly sliced Thai red chilis if you're using them. Heat the avocado oil in a large high-rimmed sauté pan over medium heat. Add the prepared ginger, garlic, and chilis. Cook for 30 seconds-1 minute until fragrant, stirring constantly.
- Add the Thai red curry paste and stir to combine. Cook for 2 minutes. Add the sugar, stir to combine into the curry paste, and cook for another minute.
- Pour in the coconut milk and water. Stir well to combine with the other ingredients. Add the soy sauce and fish sauce then increase the temperature to bring to a boil.
- Once boiling, lower the heat to simmer, add the salmon pieces, then cover with a lid. After 3 minutes, flip the salmon over, cover with a lid, and cook for 2 more minutes.
- Add the spinach. The spinach should wilt quickly from the heat of the curry. Add the zest and juice of 1 lime.
- Serve the salmon coconut curry over white rice. Top with cilantro and additional lime juice as desired.
Video
@carolbeecooks Salmon Coconut Curry 🍚 recipe coming soon! #salmon #curry #onepotmeals
♬ Low – SZA
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
