Coconut Curry Salmon Stew Recipe

It’s 6 PM. You’re hungry. The family is hungry. The idea of a complicated recipe makes you want to order takeout.

But we’re not doing that tonight. We’re making magic in one pot. Fast, flavorful, and foolproof magic.

I’m talking about my Coconut Curry Salmon Stew. It’s your weeknight dinner hero. It’s the answer to the “what’s for dinner” panic. And it’s ready before your favorite show even starts. If you love this style of quick, creamy curry, you should also try my popular Creamy Coconut Curry Chicken Skillet.

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

This is the only guide you need. Why? Because I’m a busy cook just like you.

I built this recipe for maximum impact with minimum effort. We’re using a powerhouse ingredient—curry paste—to do all the heavy flavor lifting. No chopping ten different aromatics. No toasting and grinding spices.

Just rich, creamy, and incredibly satisfying Thai food vibes in a bowl. This spicy stew (you control the heat!) feels luxurious. But it’s built for real life. Let’s get into it.

The Simple Ingredients

Here’s the beauty part. Most of this lives in your pantry or freezer. Check your fridge for straggler veggies. This recipe is flexible.

• 1.5 lbs salmon fillet, skin removed, cut into 1.5-inch chunks
• 2 tbsp neutral oil (like avocado or grapeseed)
• 1 medium onion, thinly sliced
• 1 bell pepper (any color), sliced
• 3-4 tbsp red or yellow curry paste (start with 3, add more later for heat!)
• 2 (13.5 oz) cans full-fat coconut milk
• 1 cup vegetable or fish broth
• 1 tbsp fish sauce (or soy sauce for a vegetarian version)
• 1 tbsp brown sugar or maple syrup
• Juice of 1 lime
• Fresh cilantro or basil, for garnish

Let’s Get Cooking! (The Step-by-Step)

Grab your big pot or Dutch oven. This is a one-pot wonder, my friends. Let’s move fast.

1. Pat your salmon chunks dry with a paper towel. This helps them sear nicely. Season them lightly with salt.
2. Heat the oil in your pot over medium-high heat. Add the salmon chunks. Sear them for about 1-2 minutes per side. You just want color, not to cook them through. Remove them to a plate. This step builds flavor.
3. In the same pot, add the onion and bell pepper. Cook for 3-4 minutes until they start to soften.
4. Push the veggies to the side. Add the curry paste to the center of the pot. Cook it for 1 minute, stirring. You’ll smell the amazing aroma! This “blooms” the paste.
5. Pour in the coconut milk and broth. Use your spoon to scrape up any browned bits from the bottom of the pot. That’s flavor gold!
6. Stir in the fish sauce and brown sugar. Let the stew come to a gentle simmer. Let it cook for 5 minutes.
7. Gently add the seared salmon back into the simmering stew. Let it cook for another 3-4 minutes. The salmon will finish cooking and become tender.
8. Kill the heat. Stir in the fresh lime juice. Taste it! Need more salt? A dash more fish sauce. More heat? Add another spoonful of curry paste. More tang? Another squeeze of lime.
9. Serve immediately, topped with lots of fresh herbs.

What to Serve With This Dish

You need something to soak up that incredible sauce. Here are my go-to, no-fuss sides.

Recipe

Coconut Curry Salmon Stew Recipe

Make Coconut Curry Salmon Stew Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 10 min | Cook: 20 min | Total: 30 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 1.5 lbs salmon fillet, skin removed, cut into 1.5-inch chunks
• 2 tbsp neutral oil (like avocado or grapeseed)
• 1 medium onion, thinly sliced
• 1 bell pepper (any color), sliced
• 3-4 tbsp red or yellow curry paste (start with 3, add more later for heat!)
• 2 (13.5 oz) cans full-fat coconut milk
• 1 cup vegetable or fish broth
• 1 tbsp fish sauce (or soy sauce for a vegetarian version)
• 1 tbsp brown sugar or maple syrup
• Juice of 1 lime
• Fresh cilantro or basil, for garnish

Let’s Get Cooking! (The Step-by-Step)

1

Pat your salmon chunks dry with a paper towel. This helps them sear nicely. Season them lightly with salt.

2

Heat the oil in your pot over medium-high heat. Add the salmon chunks. Sear them for about 1-2 minutes per side. You just want color, not to cook them through. Remove them to a plate. This step builds flavor.

3

In the same pot, add the onion and bell pepper. Cook for 3-4 minutes until they start to soften.

4

Push the veggies to the side. Add the curry paste to the center of the pot. Cook it for 1 minute, stirring. You’ll smell the amazing aroma! This “blooms” the paste.

5

Pour in the coconut milk and broth. Use your spoon to scrape up any browned bits from the bottom of the pot. That’s flavor gold!

6

Stir in the fish sauce and brown sugar. Let the stew come to a gentle simmer. Let it cook for 5 minutes.

7

Gently add the seared salmon back into the simmering stew. Let it cook for another 3-4 minutes. The salmon will finish cooking and become tender.

8

Kill the heat. Stir in the fresh lime juice. Taste it! Need more salt? A dash more fish sauce. More heat? Add another spoonful of curry paste. More tang? Another squeeze of lime.

9

Serve immediately, topped with lots of fresh herbs.

Notes

Enjoy your homemade Coconut Curry Salmon Stew Recipe!

Nutrition Information

Calories: ~580

Fat: 42g

Saturated Fat: 25g

Carbohydrates: 15g

Fiber: 3g

Sugar: 8g

Protein: 38g

Did You Make This?

Leave a review and tag us on social media!

Steamed jasmine rice is the classic. It’s perfect. For a faster option, use pre-cooked rice from the freezer aisle.

Rice noodles are another winner. Just soak them in hot water while the stew cooks. Dinner is done in a flash.

A simple cucumber salad cuts the richness. Toss sliced cukes with a little rice vinegar, salt, and sugar.

Make This Recipe Your Own (Quick Swaps)

Don’t have salmon? No problem. This recipe is your playground.

Use firm white fish like cod or halibut. Add it at the very end, just like the salmon.

Got shrimp? Throw them in during the last 3-4 minutes of cooking. They cook super fast.

For a veggie boost, add a handful of spinach or kale right before serving. It wilts in seconds. This same flexible, 30-minute approach works perfectly in my quick 30-minute coconut curry chicken skillet recipe.

How to Store Leftovers (If You Have Any!)

This stew keeps beautifully. 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. Don’t boil it, or the fish can get tough.

I don’t recommend freezing it. The coconut milk can separate and the salmon texture changes.

NUTRITION INFORMATION

• Calories: ~580
• Fat: 42g
• Saturated Fat: 25g
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 8g
• Protein: 38g

*This is an estimate. Values can vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I use light coconut milk?

You can, but the stew won’t be as rich or creamy. Full-fat gives the best texture and flavor. It’s worth it!

My stew is too spicy! How do I fix it?

Easy! Stir in a bit more brown sugar or a splash of extra coconut milk. This will balance the heat.

What’s the best curry paste brand?

I love Maesri or Thai Kitchen (which is milder). They’re found in most grocery stores. The red paste is typically spicier than yellow.

See? I told you we could do this. A restaurant-quality fish curry on a random Tuesday. You are now a weeknight warrior. For another fantastic 30-minute dinner option, don’t miss my Creamy Coconut Curry Chicken Skillet.

This recipe is built for your real, busy life. It’s fast, forgiving, and packed with flavor. You’ve got this.

Go make this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!