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Salmon with Thai Coconut Curry Sauce served with Steamed Brown Rice and Stir-Fry Baby Bok Choy

Grilled Salmon with Thai Coconut Curry Sauce

Adapted from Wei Chuan's Thai Cooking Made Easy. I used panang curry paste, but red curry paste would work nicely too (red curry paste is spicier so use less if you like). If you can find kaffir lime leaves, definitely use them as they add nice fresh citrusy flavor to this dish. I served this dish with Steamed Brown Rice and Stir-Fry Baby Bok Choy.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 318 kcal

Ingredients

  • 1-2 tablespoons grapeseed oil or other flavorless oil
  • 1 1/2 pounds fresh salmon cut into 3-4 ounce portions

Thai Coconut Curry Sauce

  • 2 teaspoons grapeseed oil or other flavorless oil
  • 2 tablespoons Thai curry paste
  • 1 1/2 cup coconut milk divided
  • 1 1/2 tablespoons fish sauce
  • 2 teaspoons organic sugar
  • 1 teaspoon paprika
  • fresh kaffir lime leaves finely slivered, optional, for garnish

Instructions

  1. Oil a long piece of foil. Lay salmon pieces on top of foil and flip over so both sides of fish are oiled. Grill until just cooked through, about 5-6 minutes. You do not need to flip the fish if the grill cover is down.
  2. To make Thai Coconut Curry Sauce, cook 2 teaspoons oil, curry paste and 1/2 cup coconut milk in a small saucepan until fragrant, about 2-3 minutes. Add remaining 1 cup coconut milk, fish sauce, sugar and paprika. Bring sauce to a boil, then reduce heat and simmer a minutes longer until slightly thickened.
  3. To serve, spoon Thai Coconut Curry Sauce over grilled salmon.
  4. Sprinkle slivered kaffir lime leaves on top.