Family Recipes

Spicy Thai Coconut Salmon




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4 salmon fillets, skin removed

1 red bell pepper, thinly sliced

1 baby bok choy, chopped

2 tbsp coconut oil or vegetable oil

1 tbsp butter

1 small onion, chopped finely

4 garlic cloves, minced

1 tbsp fresh ginger, grated

1 ¾ cups unsweetened full-fat coconut milk

½ cup vegetable broth

3 tbsp Thai red curry paste

2 tbsp tomato paste

1 tbsp peanut butter

2 tbsp lemon juice

1 tbsp fish sauce

Salt and black pepper to taste

½ tsp each of ground coriander, cumin, and sweet paprika

1 tsp red pepper flakes

Basil leaves, for garnish

Jasmine rice or flatbread for serving



Prep the Salmon: Season with salt, pepper, and paprika. Set aside.

Sear Salmon: Heat oil and butter in a pan over medium-high heat. Sear the salmon on each side until golden, then remove and keep warm.

Sauté Aromatics: In the same pan, add the onion, garlic, and ginger, cooking until soft and fragrant. Add the bell pepper and cook for a few minutes.

Spice Mix: Stir in the curry paste, tomato paste, and dry spices, cooking briefly to release their flavors.

Add Liquids: Pour in the broth and add the bok choy, fish sauce, and peanut butter, bringing to a simmer. Then, mix in the coconut milk.

Finish the Salmon: Return the salmon to the pan, drizzle with lemon juice, and simmer until fully cooked.

Garnish and Serve: Sprinkle with fresh basil and serve hot over Jasmine rice or with flatbread.

🕒 Cook Time: 20 minutes




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