It’s 6 PM. You’re hungry. The family is hangry. You need a hero.
That hero is this Coconut Curry Salmon Stew. It’s your weeknight rescue mission. If you love a simple one-pan dinner, you should also try this creamy coconut curry chicken skillet.
We’re talking crazy flavor, minimal effort, and one pot. You get a spicy, creamy, dreamy dinner that feels like a hug. All in about 30 minutes. Let’s do this.
Recipe Overview
- Cuisine: Thai-inspired
- Category: Main Course, Stew
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ultimate Guide to Coconut Curry Salmon Stew
Why is this the only guide you need? Three words: flavor, speed, ease.
This isn’t a fussy, simmer-all-day stew. This is a 30-minute flavor bomb. We use smart shortcuts like curry paste and coconut milk. They do all the heavy lifting.
You get a restaurant-worthy fish curry on your table faster than you can get takeout delivered. It’s the busy cook’s secret weapon. I make this at least twice a month.
The Simple Ingredients
I love this list. Almost everything lives in your pantry or fridge. No wild goose chases at the store.
- 1.5 lbs salmon fillet, skin removed, cut into chunks
- 1 tbsp neutral oil (like avocado or vegetable)
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 3-4 tbsp red or yellow curry paste (adjust for spice!)
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup fish or vegetable broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar or maple syrup
- Juice of 1 lime
- Fresh cilantro and lime wedges, for serving
Let’s Get Cooking! (The Step-by-Step)
Ready? Grab your big pot or deep skillet. We’re going fast. The key is to have everything prepped and ready to go.
- Prep your salmon. Cut it into big, bite-sized chunks. Pat it dry with a paper towel. This helps it sear nicely later.
- Heat the oil in your pot over medium-high heat. Add the onion and bell pepper. Cook for 4-5 minutes, just until they start to soften.
- Push the veggies to the side. Add the curry paste to the center of the pot. Let it cook for 1 minute. This wakes up the flavors and makes everything smell amazing.
- Pour in the coconut milk, broth, fish sauce, and sugar. Whisk it all together until the curry paste is fully dissolved. Bring it to a gentle simmer.
- Carefully add the salmon chunks to the simmering broth. Let them cook in the hot liquid for 5-6 minutes. Don’t stir too much! You want the salmon to stay in big pieces.
- The salmon is done when it’s opaque and flakes easily. Turn off the heat. Stir in the fresh lime juice. Taste it! Need more salt? Add a pinch. More tang? Another lime squeeze.
What to Serve With This Dish
You need something to soak up that incredible sauce. Keep it simple and fast.
Steamed jasmine rice is the classic move. It’s perfect. This dish is a fantastic simple one-pan creamy coconut curry chicken skillet dinner alternative when you want to switch up your protein.
Coconut Curry Salmon Stew Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Coconut Curry Salmon Stew Recipe!
For a low-carb option, try cauliflower rice. Or, grab some crusty bread for dipping. A simple cucumber salad on the side adds a cool, fresh crunch.
Make This Recipe Your Own (Quick Swaps)
This recipe is a fantastic template. Make it work for you!
No salmon? Use firm white fish like cod or halibut. Shrimp works great, too! Add them in the last 3-4 minutes of cooking.
Want more veggies? Toss in a handful of spinach at the end. Or add snap peas with the bell pepper.
Out of curry paste? A good tablespoon of curry powder mixed with a little water or oil can work in a pinch.
How to Store Leftovers (If You Have Any!)
This stew keeps well! Let it cool completely.
Store it in an airtight container in the fridge for up to 2 days. Gently reheat it on the stove over low heat. Avoid boiling it, as the salmon can get tough.
I don’t recommend freezing it. The coconut milk can separate and the salmon texture changes.
NUTRITION INFORMATION
- Calories: ~480
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 7g
- Protein: 36g
(This is an estimate. Actual values will vary with your specific ingredients.)
FREQUENTLY ASKED QUESTIONS
Is this stew very spicy?
It depends on your curry paste! Start with 3 tablespoons. You can always add more at the end. For a mild stew, use yellow curry paste. For more heat, use red.
Can I use light coconut milk?
You can, but the stew won’t be as rich and creamy. Full-fat coconut milk gives the best texture and flavor. It’s worth it, I promise.
Do I have to use fish sauce?
It adds a deep, savory saltiness that’s hard to beat. If you’re allergic or don’t have it, use soy sauce or tamari. Start with 2 teaspoons and taste.
See? I told you it was easy. You just made a stunning, restaurant-level meal on a random Tuesday. That’s a major win.
This coconut curry salmon stew is now in your back pocket. Use it whenever you need a fast, flavorful fix. It never lets me down. For another creamy, spicy twist, you’ll love this creamy coconut harissa chicken curry recipe.
Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
