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Keeping things colorful, quick, and cozy with this Saucy 30 Minute Thai Basil Salmon Curry. This curry is for those nights when you’re craving comfort food, but need to keep it healthy….and easy. It’s all made in one pot using good for you ingredients like ginger, citrus, fresh winter greens, and heart healthy salmon. Not only is this salmon curry healthy and comforting, it’s also delicious. Best part? It comes together in just about 30 minutes. Serve this over a bowl of steamed rice for a satisfying dinner that everyone will love.
One of the biggest struggles I have come January is creating recipes that are both healthy and cozy. It’s no secret I love a cozy meal, but January is all about eating a little healthier and getting back on track after the holidays. Since healthy and cozy don’t always go hand in hand, January can be a trickier month. The weather is bitter cold (especially right now, we’ve been in the negatives at night for days). The days are short, and in turn we all crave comfort food.
In an effort to share healthy, but cozy recipes for winter, I turned to my go-to. Saucy curries made with all the healthiest ingredients, that just happen to make up the coziest bowl of food.
Here’s the deal, I know salmon in curry might sound odd, but trust me on this one. This curry is truly so delicious, every bite is full of creaminess and fresh Thai flavors.
The base of the curry is mix of shallots, ginger, lemongrass, and garlic. I really wanted to use some flavorful produce that would also help to fight off my lingering winter cold. Anyone else battling a holiday cold?
This curry is going to heal you. Ginger is a proven cold fighter and I’ve included a good amount in this curry. I also made sure there was plenty of citrus, fresh winter greens, and mushrooms for a nutrient packed sauce.
To make the curry extra saucy and creamy, I used canned coconut milk. Then I simply cooked the salmon right in the curry to make a one pot dinner that comes together in no time at all. I served this over steamed rice (our family favorite), but you could also serve this curry over rice noodles. Just be sure to top each bowl off with fresh basil, lime juice, and salty cashews…toppings make for an extra good curry.
I ended up making the salmon curry over Christmas break, while all of my family was around and willing to be my personal guinea pigs. This was one of the dishes that everyone raved about and loved.
Since so many people were in town, I tried to make as many new recipes as possible. I love when I have fresh palates to try new recipes. It’s always nice to have other opinions. It gives me an opportunity to adjust my recipes to try to make them as close to perfect as possible. Some recipes I made where just OK (and you will not be seeing those), while others went over so well. This was one of the recipes that went over big, and I’ve been dying to share it. The flavors are perfect, just a little spicy, a hint of saltiness, and very herby and fresh. I love salmon with Thai flavors in general, but I especially love it in a saucy coconut based curry.
What’s truly great about cooking the salmon in coconut milk is that you really can’t overcook it. The coconut milk keeps the salmon incredibly moist, colorful, and flavorful. It’s also a little more forgiving. You don’t have to worry as much if you accidentally leave this on the stove a few minutes more than you’d hope to.
After weeks of appetizers, heavy meals, and eating out, I’m looking forward to a Friday night at home with a bowl of curry.
And just like that, the holidays are over, and the homebody in me returns. Typical. So how are you all spending the first weekend of 2019?
If you make this salmon curry, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Saucy 30 Minute Thai Basil Salmon Curry
Servings: 4
Calories Per Serving: 634 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 cup sesame oil
- 4 small shallots, chopped
- 4 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 lemongrass stalk, finely chopped
- 2 green onions, chopped
- 1 cup mixed wild mushrooms, torn
- 2-3 tablespoons Thai red curry paste
- 2 cans (14 ounce) can full fat coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons honey
- 4 skinless salmon filets
- 2 cups roughly chopped bok choy or kale
- juice and zest from 1 a lime
- 1/4 cup fresh cilantro or basil, roughly chopped
- roasted cashews and steamed rice, for serving
Instructions
- 1. Heat the sesame oil in a large skillet over high heat. Add the shallots, garlic, ginger, lemongrass, and green onions. Cook 5-8 minutes, until they are fragrant and beginning to caramelize. 2. Stir in the mushrooms and continue to cook another 5 minutes. Add the curry paste and cook until fragrant, about 1 minute.3. Add the coconut milk, fish sauce, and honey. Stir to combine, bring the mixture to a boil, add the salmon and greens. Cover and cook 5-8 minutes or until the salmon is cooked to your desired doneness. 4. Remove from the heat and stir in the lime zest, lime juice, cilantro and/or basil. 5. To serve, divide the rice among bowls and spoon the curry overtop. Top with cashews and lime juice. Enjoy!
This post was originally published on January 4, 2019
Made this last night. So delicious! I had napa cabbage on hand, and used that instead of the kale. So easy and tasty. Thanks!
I am so glad you loved this Claudia! Thank you!
Delicious, delicious, delicious!
I served this with farro instead of rice; I pefer the bite of farro.
I will definitely be making this again and again. Thank you Tieghan for a saucy salmon recipe. I love all things saucy and
you do saucy so well!
Thank you Dana! I am so glad this turned out so amazing for you!
This looks delicious! I would like to give some to my toddler, what could I replace the red thai curry paste with so its not spicy? Thank you!
HI! I would just use 1-2 teaspoons of the curry paste. You need it for flavor, but that should not be spicy! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Sounds incredible!! Not sure where I can find lemongrass and if I can’t, should I leave it out or is there a substitute?
Jane x
You can just omit it. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Winter greens, delicious salmon, and that lovely kick that comes with red curry… I cannot wait to give this a go! Perfect for the winter season (even if it hasn’t quite kicked in here in Toronto just yet)!
Thank you Riz!
Hey, Tieghan! Love your recipes…went to make the Christmas Eve Chex Mix today for the billionth time, and it says that there is a security issue with the site. I wasn’t able to access it. I just thought you’d like to know!
Hi Sandy! I am so sorry about that, but thank you for letting me know! I will figure out what is going on!
This recipe looks perfect for a chilly winter evening. Did you use frozen or fresh salmon filets when you made it? Thank you!
I usually use fresh, but you and also use thaw frozen filets. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I love these flavors, what a delicious curry recipe! This is the perfect January meal! 🙂
Thank you so much Laura! I am so glad you loved this recipe!!
I read this recipe this morning and it sounded so good, I changed my plans for dinner and made it tonight. It was so incredibly delicious! I love lots of veggies with my dinner, so the only thing I added was some butternut squash zoodles and shredded carrots. I’m so looking forward to more healthy yummy recipes from you! Thanks so much!
Pam
Thank you Pam! I am so glad you loved this recipe!
Girl this dish is on pointtttt. Exactly as described hearty feeling yet still light! ??
I am so glad you loved this Katie! Thank you so much!
So very looking forward to making this one. Wonderful, good flavors for a cold January. And, healthy too.
Thank you so much Joyce!
Totally want to make this this weekend and have all the ingredients except salmon…but I do happen to have I think cod fish frozen in my freezer at the moment. Would that be an okay sub for the salmon??
I am sure cod will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I love thai curries, they’re my fave!! and salmon complements them well.
I hope you love this one Ruth! Thank you!
It is a very wet Jan. beginning and unusually warm. I have stayed home most of the last 2 weeks. RESTING up from all my volunteering at the school I retired from. Our great granddaughter goes there so I have been helping her teacher a good bit.
Awh that is so sweet Charlotte! Definitely get some rest and I hope you enjoy some of these Healthy January recipes while you do!
I LOVE your healthy January recipes, I’ve pinned all three of them so far. I’ll make Wednesday’s salad tonight and the rest is sure to follow! Thanks for these awesome recipes 🙂
Thank you so much Lea! I hope you love all of the health January recipes this year as well!