Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
1 tablespoon vegetable oil- 4 6-oz fillets boneless salmon preferably skin-on
- 2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton, plus more to season fish
- 1 medium onion coarsely chopped
- 2–3 green Thai chiles plus extra halved chiles if desired for serving
- 3 garlic cloves
- 1 1 1/2-inch piece ginger peeled
- 1 tablespoon double-concentrated tomato paste
- ½ teaspoon ground turmeric
- ¼ cup cilantro leaves and tender stems plus more to serve
- 2 13.5-oz cans unsweetened coconut milk divided
¼ cup water- 1 tablespoon fresh lime juice
- cooked basmati rice or country-style bread for serving
- lime wedges for serving
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon with salt to taste and cook skin-side down for about 4 minutes, pressing gently for good contact. Turn and cook for about 3 minutes more, continuing as needed until the thickest part reaches 145°F. Transfer to a clean plate. Wipe the skillet.
- Blend the onion, chiles, garlic, ginger, tomato paste, turmeric, measured cilantro and one can coconut milk until smooth. Pour into the skillet and add the measured curry salt.
- Bring to a brisk simmer over medium-high heat, then lower to medium. Cook for 30–35 minutes, stirring often, until the mixture thickens into a paste and the coconut oil separates, allowing the aromatics to turn golden.
- Add the second can coconut milk and water. Bring back to a simmer and scrape the browned flavor from the bottom.
- Gently divide the cooked salmon into roughly 3-inch pieces and add to the curry. Warm through for about 3 minutes, then stir in the lime juice and remove from the heat. Serve with cilantro, optional halved chiles, rice or bread, and lime wedges.
Notes
Serves 4 as a main course, or up to 6 with smaller portions and sides.
The coconut base is intentionally cooked until its oil separates before more milk is added. Stir regularly to keep it from sticking.
Allow for 30–35 minutes of reducing the base in addition to preparation and searing; no complete total is specified.
