Let Me Tell You About My Creamy Coconut Salmon Curry

You know those evenings when you just want something properly comforting, tasty as heck, and—most importantly—not a massive palaver to throw together? That’s when I reach for my trusty pot and make creamy coconut salmon curry. Honestly, this recipe has rescued me form hangry household chaos more times than I care to admit. The first time I tried it, salmon was on sale (score!) and I had a dusty old can of coconut milk lurking in the cupboard. Call it fate, but somehow it all came together like a warm hug in a bowl.

I always think of my mate Dave when I cook this (he once tried to eat it with a fork—don’t do that!), and now it’s a family staple whenever the weather is grim or we’ve just had a busy day. There’s something about that rich, coconutty sauce that makes everyone forget their troubles, even if just for a bit. Oh, and if you have a cat, try not to leave salmon bits unattended… I learned that the hard way.

Why You’ll Love Making This (No, Really)

I make this when there’s just no energy for faffy recipes—chop, sizzle, done. Plus, my family goes bonkers for it, so I know I won’t get the side-eye at the dinner table (which is actually a big win most nights!).
The coconut sauce is so rich and mellow, it covers any salmon-cooking slip-ups. Once I overcooked the fish a touch, but honestly, nobody noticed under all that coconutty goodness.
It’s ready in about half an hour, unless you get distracted trying to find that spice jar—don’t ask.
I’m a chronic “recipe tweaker,” so this one’s forgiving; add veg, leave stuff out, messily cut the salmon, it’ll still taste dreamy.

Here’s What You’ll Need (And What I Use When I’m Lazy)

350-400g salmon fillet, skin-off and pin-boned (though sometimes I buy the pre-cut cubes from Tesco because why not?)
1 can (400ml-ish) coconut milk—full fat feels right, but honestly the lite stuff works in a pinch. My gran swore by Chaokoh, but any brand seems okay.
1 medium onion, diced—if I’m in a rush, spring onions work too, just a handful though!
1 red bell pepper, chopped—or yellow, or none at all if the fridge is bare.
2-3 garlic cloves, minced (I sometimes use the lazy garlic-in-a-tube. Sue me.)
Thumb-sized piece of ginger, grated (or a heaped teaspoon from a jar—no judgment).
1-2 tablespoons curry paste (red or yellow; once I accidentally used green curry paste—wasn’t bad!)
1 teaspoon turmeric powder (can skip if you don’t have it)
Juice from half a small lime (lemon works in a pinch, or just a splash of rice vinegar—sounds weird but is fine)
A splash of fish sauce; if you’re out, soy sauce will fake it decently.
½ teaspoon brown sugar or honey
Fresh coriander or parsley, chopped (I skip this if I can’t be bothered)
Salt and pepper, to taste
Optional chili flakes or a fresh chili, sliced—my partner says it tastes “more grown up” with the extra heat.

How I Throw It Together (Plus Some Real Life Stuff)

First, get out your biggest nonstick pan (or a half-decent pot—the pan is just easier for flipping salmon). Splash in a bit of oil and sauté the onion until it goes all soft and fragrant. Don’t rush this. I tried to once and the onions tasted oddly raw, not good.
Add the garlic, ginger, and pepper. Let these get a bit golden; this is where the kitchen starts smelling epic and the dog inevitably wanders in, hopeful.
Spoon in the curry paste and turmeric. Stir it all around for a minute until it smells even better. Warning: this looks weird at first. Keep going.
Pour in the coconut milk. Give it a good stir, scraping the tasty bits stuck on the bottom. (Honestly, I sometimes sneak a taste here just to check if it needs anything. Sometimes it does!)
Stir in the lime juice, fish sauce, and brown sugar, then bring to a gentle simmer. Taste again—you know you want to.
Nestle in your salmon pieces. Don’t crowd the pan. Simmer gently for about 8-10 minutes. Try not to stir too much so the salmon stays in chunks. It’ll look a bit odd before it firms up, trust the process.
Finish with salt, pepper, and extra lime if you like. Top with coriander or parsley (or don’t if you forget—that’s happened).
Serve straight out of the pan – makes life easier. I usually grab bowls for everyone and let them ladle their own, saves on washing up.

Notes on Messing It Up (I Mean, Improving!)

If your sauce feels too thin, just let it bubble a little longer. Too thick? Whack in a splash of water or (oddly) oat milk. It works.
Don’t panic if your salmon flakes; it tastes great broken up as well as whole.
I really think leftover curry—if there ever is any—tastes even better next day, but maybe that’s just me.

Some Variations I’ve Actually Tried

Swapping salmon for white fish works OK. I’ve even tried prawns—took less time, tasted yummy. Chicken didn’t wow me, though. Maybe I just wasn’t in the mood?
Add broccoli or spinach for a veggie-packed version—though once I used frozen spinach and the sauce went a bit swampy. Not winning any beauty contests there.
You can make it vegan with tofu instead of fish, just toast the tofu cubes so they hold shape.

Equipment Stuff (Don’t Stress If You’re Missing Something)

I typically use a large nonstick skillet. A regular soup pot will do too, though you might have to be more careful about the salmon sticking at the bottom.
No zester? Use a cheese grater for the ginger. My friend swears by chopping it super fine with a sturdy knife. Works in a pinch.

Keeping Leftovers (If You’re Lucky)

Honestly, in my house it never lasts more than a day. But if you find yourself with some left, stick it in an airtight container and fridge it for up to 2 days. Reheat gently or the salmon might fall apart even more (not necessarily a bad thing, tastes just as lovely in rice bowls or—oddly—on toast!).

How I Like to Serve This (And Sometimes Disagree With Myself)

I usually serve creamy coconut salmon curry with basmati rice—sometimes fluffy, sometimes accidentally sticky. If I’m feeling extra, I’ll whip up some simple cucumber salad on the side, just to pretend we’re eating healthy. My youngest likes to scoop up the curry with naan (store-bought, never made my own, don’t judge).
Recently, I started adding zingy pickled onions on top—life-changing, or at least dinner-changing. Check this pickled onion recipe here if you’re curious.

A Few Pro Tips That Come From Doing It Wrong

Don’t try to rush the onion stage; I did, once, and the onion flavor just sort of lurked in the background and wouldn’t mellow out.
Actually, I find it works better if you let the curry sit off the heat for five minutes before digging in—the flavors seem to settle down just right.
If you add extra veg, pre-cook anything super dense (like carrots), or you’ll end up with crunchy surprises.
If you want to bulk it out, toss in a can of chickpeas. They soak up the sauce brilliantly. Here’s a chickpea curry idea you can borrow from.

FAQs People Actually Ask Me (More Than You’d Think!)

Can I make this ahead? – Yup, in fact, I tend to think it’s even better next day. Just warm it gently so the fish doesn’t dry out.
What if my coconut milk splits? – Don’t worry, just give it a stir and keep it low—still tastes great. If it looks really odd, a splash of water usually brings it back together.
Is it spicy? – Not unless you pile in the chili! The basic version is mild, so adjust however you like.
What can I use instead of salmon? – Any firm white fish, prawns, or even cubes of tofu (like I said above), but I wouldn’t use beef. That… didn’t work out well for me.
Do I really need fish sauce? – It does add depth, but I’ve skipped it before and nobody noticed. Soy sauce or even a dab of miso can kinda fill in.
What wine goes with this? – I usually just pour whatever white is open. Dry riesling is fab, but I’ve drunk sauvignon blanc too. Chilled beer’s never wrong, either.

And that’s my creamy coconut salmon curry—if you make it, let me know how it goes. Unless it’s a disaster, then… maybe just tell me what you’d change!

Feel free to check BBC Good Food’s version for a slightly fancier take, but honestly, I’m a sucker for the comfort-food, slapdash version here.

Creamy Coconut Salmon Curry