one skillet thai basil coconut curry salmon
When you have salmon and no idea what the fuck to do with it, make curry. Duh.
I realized, when pursuing that question of what the fuck do I do with this salmon, that I hadn’t made curry in quite awhile. I must’ve had plans to do so at some point because I bought a fresh jar of red curry paste, which sat abandoned and unopen in my cabinet for shit knows how long.
So today, we’re whipping out that jaw of red curry and making an ultra quick, flavorful, tasty salmon dinner in a single skillet. Like culinary solitaire.
I was chatting with my mom yesterday about how sometimes I phase through liking elaborate fare and multistep processes, while other times I have the thinnest patience and most meager attention span and all I want is something done efficiently. Honestly, I’ve come to learn that you just have to flow through your moods, oftentimes. Forcing something your soul doesn’t want won’t end well. Probably just with bitterness and resentment.
Busy days, busy nights, or just more stress than you need call for one skillet suppers. This Thai Basil Coconut Curry Salmon has my heart (and my tummy) at present. It’s fresh and uncomplicated, thanks to storebought red curry paste, and wonderfully creamy from canned coconut milk. Finish the skillet off with a hit of fresh lime and basil, and you’re enjoying restaurant-quality curry in the comfort of your own dinner table.
Curry, whether Indian-style or Thai, is a comfort classic for me, and certainly a dish easy enough to make when I’m not really feeling like cooking. Pair it with any manner of veggies and rice for a full-blown healthy meal, plus extra herbs and lime. This dude deserves a place in your rotation!
Salm-on I am
Trader Joe’s honestly sells some of the loveliest salmon filets. I usually buy their Norwegian cuts, but this works well with sockeye or any variety of the fish. Just keep in mind the cook time might differ if your filets are thinner.
To start, pat the salmons very dry – this helps them crisp – and rub with some brown sugar, garlic powder, smoked paprika, salt, and pepper. A little extra seasoning never hurt no curry.
Heat up some oil in your big skillet. I use olive, but on second though, coconut oil would be lovely – just make sure you monitor the heat since coconut oil burns very quickly. Sear the fish for about 8 minutes total, 4 minutes per side. The fish will lift effortlessly from the pan when it is appropriately cooked.
Place the fish on a plate for the time being. Stir some garlic, shallots, and fresh ginger into the same skillet, then swirl around the red curry paste and a splash of fish sauce. I’m telling you, fish sauce smells abhorrent on its own, like fucken Red Tide, but once it mellows into the rest of the sauce it adds a salty, earthly flavor that can’t really be replicated otherwise.
Pour in lots of canned coconut milk and bring to a gentle simmer to let it thicken up a touch. Smells so damn good, ya’ll. Like your favorite Thai restaurant moved into your kitchen.
Bae-sil
I will never again type any variety of bae, but it felt right here. I’m kinda ashamed.
To finish the skillet, stir in a good handful of fresh chopped basil – if you can find Thai basil, perfect, if not regular sweet basil works – and lime juice. Nestle the salmon filets into the sauce and baste for a few minutes to rewarm the fish. It probably got a lil chilly sitting out on its plate.
Always recommend a big hot pile of rice to soak up the curry sauce, and usually I steam or roast up some extra veggies on the side. Pick out your favorite salmon filet from the skillet (you should get first dibs, you made this shit, after all) and douse your bowl with lots of the creamy goodness. A squeeze of lime and some extra basil complete the meal.
This dish is perfect for workweek meal prep, especially if you add some veggies. Broccoli is typical for me, or some red peppers and zucchini. Basically, this recipe is the canvas for the masterpiece you envision. I’m sure it’ll turn out beautifully!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Craving curry?
Cilantro Curry “Meatball” and Rice Soup
Simple Butternut Squash Coconut Curry
Mango Curry Chickpea Meatballs
one skillet thai basil coconut curry salmon
Ingredients
- 4 4-6 oz salmon filets
- 1 tbsp dark brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 shallots, minced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup red curry paste
- 1 tbsp fish sauce
- 2 cups canned full-fat coconut milk
- 2 tbsp lime juice
- 1/2 cup fresh basil, chopped
- steamed rice, basil, and extra lime juice, to serve
Instructions
- Pat the salmon filets very dry with paper towels. Toss together the brown sugar, garlic powder, smoked paprika, and pinch of salt and pepper. Rub all over the salmon filets to coat.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Place the salmon filets in the pan, skin-side down, and sear for 4 minutes. Flip and sear 3-4 minutes longer. Move to a plate.
- Add the shallots, garlic, and ginger to the same pan. Stir until fragrant, about 1 minute. Stir in the red curry paste and fish sauce, then pour in the coconut milk. Swirl the milk until the paste distributes. Lower the heat to medium-low and simmer gently for 8-10 minutes until slightly thickened. Stir in the lime juice and basil.
- Place the salmon filets back into the skillet and baste with the sauce for 2-3 minutes longer until warmed through.
- Divide the salmon among bowls of rice. Garnish with fresh basil and lime juice, as desired.
