If you’re craving a rich, flavorful meal that comes together quickly, this Coconut Curry Salmon with Cilantro Coconut Rice is the perfect dish. The salmon is simmered in a creamy, spiced coconut curry sauce that’s both comforting and packed with bold flavors.
Paired with fragrant cilantro coconut rice, this dish brings just the right balance of warmth, freshness, and a hint of sweetness. It’s an easy yet impressive meal that works for a weeknight dinner or a special occasion.
Helpful Tips
- Use full-fat coconut milk – This gives the curry its rich, velvety texture and ensures the sauce doesn’t turn out too thin. Light coconut milk can work, but it won’t be as creamy.
- Don’t overcook the salmon – Salmon continues to cook slightly after being removed from heat, so aim for an internal temperature of 125–130°F for perfectly tender fish.
- Add the cilantro at the end – Stir in freshly chopped cilantro after the rice is cooked to preserve its bright, fresh flavor and vibrant green color.
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Coconut Curry Salmon with Cilantro Coconut Rice
Ingredients
For the salmon:
- 4 4-6 ounce salmon filets
- 1/4 teaspoon (1.5 g) EACH salt and pepper
- 1 tablespoon (15 ml) extra virgin olive oil
- 3 tablespoons Thai red curry paste
- 1 tablespoon (7 g) ginger grated
- 1 can (473 ml) full-fat coconut milk
- 1 tablespoon (30 ml) soy sauce
- 1 tablespoon (15 ml) fish sauce
- chopped peanuts, cilantro and red pepper flakes for crunchy topping
- lime slices for garnish
For the rice:
- 1 cup (185 g) long grain rice
- 3/4 cup (177 ml) coconut milk
- 1 1/4 cups (296 ml) water
- 1/4 tsp (1.5 g) salt
- 1/4 cup (4 g) cilantro finely chopped
- 1 lime zested + 1/4 teaspoon juice
Instructions
For the salmon:
- Season the salmon with salt and black pepper.
- Add olive oil to a skillet over medium heat. Add the curry paste and the ginger. Whisk and cook for 1 minute, until fragrant. Add the coconut milk, soy sauce, and fish sauce. Simmer for 8 minutes, then add the salmon and simmer another 8 minutes, until cooked through.
- Mix the chopped peanuts, cilantro, and red pepper flakes together in a bowl.
- Serve the salmon and sauce over rice. Garnish with the peanut garnish and lime slices.
For the rice:
- Combine the rice, coconut milk, water, sugar and salt in a saucepan over medium heat. Cover and bring to a simmer. Reduce heat to medium low and cook for 15 minutes. Remove from heat and let rest for 5 minutes with the lid on.
- Fluff the rice with a fork. Add the cilantro and stir. Add lime zest and 1/4 teaspoon juice. Stir and serve.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.