Thai Coconut Curry Salmon

By Alex Hill – January 26, 2024

Thai Coconut Curry Salmon

This creamy, aromatic dish pairs well with a sip of this medium-bodied Chardonnay. The richness of the coconut curry complements the bright acidity and tropical fruit notes present in a chilled glass of this wine.


  • 2, 4oz salmon filets
  • 2 tablespoons spicy thai red curry 
  • 1 small yellow onion, thinly sliced 
  • 4 garlic cloves, finely minced 
  • 1 inch knob ginger, freshly grated 
  • 1, 15oz can full fat coconut milk
  • 1 habanero pepper, whole
  • kosher salt & fresh cracked black pepper
  • A dash of fish sauce 
  • 1 teaspoon light brown sugar 
  • cilantro & limes for garnish 
  • white rice for serving 
  • extra virgin olive oil


  1. Season the salmon with salt & pepper 
  2. In a wide sauté on medium heat skillet add one tablespoon of extra virgin olive oil. Add the salmon skin side down to get a good crispy skin for 3-4 minutes. Flip over and sear the salmon for 2 minutes to brown it but do not fully cook. Remove and set aside. 
  3. Add the onions and sauté for 2 minutes until soft. 
  4. Add the ginger & garlic and sauté until fragrant, about 60 seconds. 
  5. Add the Thai red curry and let the flavor bloom for about 1 minute, stir to combine. 
  6. Add the coconut milk, whole habanero pepper, fish sauce & brown sugar. Let it come to a simmer 
  7. Add the salmon filets back in and cook on low heat for 10 minutes until salmon is done. 
  8. Serve over white rice and garnish with cilantro & limes. Be sure to squeeze the lime for a nice pop of acidity!