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Thai-Inspired Coconut Curry Salmon

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This Thai-Inspired Coconut Curry Salmon is a creamy, flavorful one-pan dinner ready in just 30 minutes. Pan-seared salmon fillets are simmered in a rich coconut milk curry sauce with fresh vegetables, bananas for natural sweetness, and fragrant Thai spices—perfect served over jasmine rice or noodles.

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)

Instructions

  1. Pat salmon dry, season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear salmon for 3–4 minutes per side until golden; remove and set aside.
  3. Add bell pepper to skillet; cook 2–3 minutes until slightly softened.
  4. Stir in bananas, coconut milk, curry paste, fish sauce, honey, and lemon juice; simmer for 3–4 minutes.
  5. Add spinach; stir until wilted.
  6. Return salmon to skillet, spoon sauce over top, and simmer 2–3 minutes until cooked through.
  7. Serve hot with extra sauce, sprinkling with red pepper flakes if desired.

Notes

  • Swap bell pepper color for variety.
  • Add extra curry paste or Thai chili for more heat.
  • Try broccoli, snap peas, or mushrooms as veggie swaps.
  • Replace bananas with mango or pineapple for a fruitier curry.
  • Garnish with fresh basil or cilantro before serving.

Nutrition

Find it online: https://cookedbymaya.com/thai-inspired-coconut-curry-salmon/