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4 from 5 votes

Coconut Curry Salmon

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 Servings
Author: Lalaine Manalo


  • 1 pound skinless salmon fillet
  • 1 small onion peeled and chopped
  • 2 cloves garlic peeled and minced
  • 1 thumb-size ginger peeled and minced
  • 2 Roma tomatoes chopped
  • 1-1/2 cups coconut milk
  • 2 Thai chili peppers minced
  • 1 tablespoon curry powder
  • 1 tablespoon oil
  • salt and pepper to taste


  • Wash fish and pat dry. Cut into 2-inch cubes
  • In a pan over medium heat, heat oil. Add onions, garlic, ginger, chili peppers and cook until aromatic. Add tomatoes and cook, mashing with back of spoon, for about 2 to 3 minutes or until softened.
  • Add coconut milk and bring to a simmer. Continue to cook until slightly reduced and thickened. Add curry powder and stir until dissolved. Add fish and cook for about 3 to 5 minutes or until cooked through. Season with salt and pepper to taste. Serve hot.