Name: Thai-Inspired Coconut Curry Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 4 salmon fillets (skin-on or skinless, fresh or thawed); 2 tbsp olive oil; ½ tsp salt (or to taste); ¼ tsp black pepper (or to taste); 1 red bell pepper, thinly sliced; 2 cups fresh spinach (or kale or arugula); 1–2 bananas, sliced; 1 can (13.5 oz) full-fat unsweetened coconut milk (or lite); 2–3 tbsp Thai red curry paste (e.g., Thai Kitchen); 1 tbsp fish sauce; 1 tbsp honey (or brown sugar); 1 tbsp fresh lemon juice; Red pepper flakes (optional, for heat)

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This Thai-inspired coconut curry salmon is a vibrant, one-pan dinner that’s ready in just 30 minutes. I love how the rich coconut milk and mild red curry paste create a creamy, flavorful sauce that pairs perfectly with tender salmon, fresh veggies, and a hint of natural sweetness from bananas.

Why You’ll Love This Recipe

I like this recipe because it delivers restaurant-quality flavor with minimal effort, all in one skillet. The salmon is pan-seared for a golden crust, then simmered in a silky coconut curry sauce that’s balanced with savory, sweet, and tangy notes. It’s naturally dairy-free, gluten-free, and nutrient-packed, making it a wholesome yet indulgent meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets (skin-on or skinless, fresh or thawed from frozen)
Olive oil
Salt and freshly ground black pepper
Red bell pepper (thinly sliced)
Fresh spinach (or kale/arugula)
Bananas (sliced)
Full-fat unsweetened coconut milk (or lite)
Thai red curry paste (such as Thai Kitchen)
Fish sauce
Honey (or brown sugar)
Lemon juice (freshly squeezed)
Red pepper flakes (optional, for heat)

Directions

I pat the salmon fillets dry, season with salt and pepper, and heat olive oil in a large skillet over medium-high heat.
I sear the salmon, skin side down if applicable, for 3–4 minutes per side until golden. I remove it from the skillet and set aside.
In the same skillet, I add the sliced bell pepper and cook for 2–3 minutes until slightly softened.
I stir in the bananas, coconut milk, red curry paste, fish sauce, honey, and lemon juice, bringing the mixture to a gentle simmer.
I let the sauce cook for 3–4 minutes to thicken slightly, then add the spinach and stir until wilted.
I return the salmon to the skillet, spoon some sauce over the top, and let it simmer gently for 2–3 more minutes until cooked through.
I serve hot, with extra sauce spooned over, and sprinkle with red pepper flakes if I want extra heat.

Servings and timing

This recipe serves 4. Prep time is about 10 minutes, cooking time is 20 minutes, so dinner is ready in 30 minutes.

Variations

I sometimes swap red bell pepper for yellow or green for a color mix.
For a spicier curry, I add extra red curry paste or a chopped Thai chili.
Broccoli, snap peas, or mushrooms make great veggie swaps.
I replace bananas with mango or pineapple for a fruitier curry.
Fresh basil or cilantro adds a fragrant finish before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm gently on the stovetop over low heat, adding a splash of coconut milk if the sauce has thickened too much.

FAQs

Can I make this with canned salmon?

I recommend fresh or frozen salmon fillets for best texture, but canned salmon can work in a pinch—just add it at the end to warm through.

Is this curry spicy?

Using Thai Kitchen red curry paste makes it mild, but other brands may be spicier.

Can I make it ahead of time?

Yes, I prepare the sauce in advance and cook the salmon just before serving for the freshest result.

Can I use light coconut milk?

Yes, the bananas help thicken the sauce even with light coconut milk.

What should I serve it with?

I love it over jasmine rice, coconut rice, or even rice noodles to soak up the sauce.

Conclusion

I enjoy making Thai-inspired coconut curry salmon because it’s a quick, colorful, and flavor-packed dinner that feels special yet fits into a busy weeknight. The creamy coconut curry sauce, tender salmon, and fresh vegetables make it a dish I can come back to again and again.