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Keeping things colorful, quick, and cozy with this Saucy 30 Minute Thai Basil Salmon Curry. This curry is for those nights when you’re craving comfort food, but need to keep it healthy….and easy. It’s all made in one pot using good for you ingredients like ginger, citrus, fresh winter greens, and heart healthy salmon. Not only is this salmon curry healthy and comforting, it’s also delicious. Best part? It comes together in just about 30 minutes. Serve this over a bowl of steamed rice for a satisfying dinner that everyone will love.

overhead photo of Saucy 30 Minute Thai Basil Salmon Curry with three bowls and limes

One of the biggest struggles I have come January is creating recipes that are both healthy and cozy. It’s no secret I love a cozy meal, but January is all about eating a little healthier and getting back on track after the holidays. Since healthy and cozy don’t always go hand in hand, January can be a trickier month. The weather is bitter cold (especially right now, we’ve been in the negatives at night for days). The days are short, and in turn we all crave comfort food.

In an effort to share healthy, but cozy recipes for winter, I turned to my go-to. Saucy curries made with all the healthiest ingredients, that just happen to make up the coziest bowl of food.

Here’s the deal, I know salmon in curry might sound odd, but trust me on this one. This curry is truly so delicious, every bite is full of creaminess and fresh Thai flavors.

overhead photo of Saucy 30 Minute Thai Basil Salmon Curry in skillet

The base of the curry is mix of shallots, ginger, lemongrass, and garlic. I really wanted to use some flavorful produce that would also help to fight off my lingering winter cold. Anyone else battling a holiday cold?

This curry is going to heal you. Ginger is a proven cold fighter and I’ve included a good amount in this curry. I also made sure there was plenty of citrus, fresh winter greens, and mushrooms for a nutrient packed sauce.

To make the curry extra saucy and creamy, I used canned coconut milk. Then I simply cooked the salmon right in the curry to make a one pot dinner that comes together in no time at all. I served this over steamed rice (our family favorite), but you could also serve this curry over rice noodles. Just be sure to top each bowl off with fresh basil, lime juice, and salty cashews…toppings make for an extra good curry.

side angled photo of Saucy 30 Minute Thai Basil Salmon Curry with lime juice being squeezed into the bowl

I ended up making the salmon curry over Christmas break, while all of my family was around and willing to be my personal guinea pigs. This was one of the dishes that everyone raved about and loved.

Since so many people were in town, I tried to make as many new recipes as possible. I love when I have fresh palates to try new recipes. It’s always nice to have other opinions. It gives me an opportunity to adjust my recipes to try to make them as close to perfect as possible. Some recipes I made where just OK (and you will not be seeing those), while others went over so well. This was one of the recipes that went over big, and I’ve been dying to share it. The flavors are perfect, just a little spicy, a hint of saltiness, and very herby and fresh. I love salmon with Thai flavors in general, but I especially love it in a saucy coconut based curry.

What’s truly great about cooking the salmon in coconut milk is that you really can’t overcook it. The coconut milk keeps the salmon incredibly moist, colorful, and flavorful. It’s also a little more forgiving. You don’t have to worry as much if you accidentally leave this on the stove a few minutes more than you’d hope to.

overhead photo of Saucy 30 Minute Thai Basil Salmon Curry with chopsticks on bowl

After weeks of appetizers, heavy meals, and eating out, I’m looking forward to a Friday night at home with a bowl of curry.

And just like that, the holidays are over, and the homebody in me returns. Typical. So how are you all spending the first weekend of 2019?

overhead photo of Saucy 30 Minute Thai Basil Salmon Curry with hands on bowl

If you make this salmon curry, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Saucy 30 Minute Thai Basil Salmon Curry

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 289 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1/4 cup sesame oil
  • 4 small shallots, chopped
  • 4 cloves garlic, minced or grated
  • 1 inch fresh ginger, grated
  • 1 lemongrass stalk, finely chopped
  • 2 green onions, chopped
  • 1 cup mixed wild mushrooms, torn
  • 2-3 tablespoons Thai red curry paste
  • 2 cans (14 ounce) can full fat coconut milk
  • 1 tablespoon fish sauce
  • 2 teaspoons honey
  • 4 skinless salmon filets
  • 2 cups roughly chopped bok choy or kale
  • juice and zest from 1 a lime
  • 1/4 cup fresh cilantro or basil, roughly chopped
  • roasted cashews and steamed rice, for serving


  • 1. Heat the sesame oil in a large skillet over high heat. Add the shallots, garlic, ginger, lemongrass, and green onions. Cook 5-8 minutes, until they are fragrant and beginning to caramelize. 
    2. Stir in the mushrooms and continue to cook another 5 minutes. Add the curry paste and cook until fragrant, about 1 minute.
    3. Add the coconut milk, fish sauce, and honey. Stir to combine, bring the mixture to a boil, add the salmon and greens. Cover and cook 5-8 minutes or until the salmon is cooked to your desired doneness. 
    4. Remove from the heat and stir in the lime zest, lime juice, cilantro and/or basil. 
    5. To serve, divide the rice among bowls and spoon the curry overtop. Top with cashews and lime juice. Enjoy!

horizontal photo of Saucy 30 Minute Thai Basil Salmon Curry

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  1. 2 stars
    Ehh… we’ve made this a few times over the years and the better our cooking has gotten the less satisfying this has become. The recipe is not well written— throwing all those aromatics in at the same time is not the move, they need to sauté for different lengths of time(the greens of green onions are never meant to be sautéed btw). Also, sesame oil is meant to be used for FLAVOR and it’s killed by sautéing it for 5-8 minutes then drowned by the coconut milk. There isn’t enough salt layering which is apparent after the first bite— the creaminess of 2 cans coconut milk and only 3 tablespoons curry paste +1 fish sauce… sigh. This review is coming off passionate but I am just so disappointed at the potential of a recipe like this and with such great ingredients. Won’t be making this again

    1. Hey Jane,
      Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan

  2. Look no further, this is amazing! I have been making this dish at least twice a month, for almost a year now. I tell all my friends, It’s so good! I tweak a little- searing the salmon first so there is a nice crust and just use zest/juice of lemon instead of the lemongrass (if you have Myer lemons they’re even better!) and add jalapeños (some to the mushroom mix and some on top at the end) because we like spice around here. Bok Chou is our preference, Oh and one can coconut milk, sub stock for the other. So good and plenty rich! Look for good coconut milk, you want it to thicken and richer the sauce. None of the lite stuff you’ll have a watery sauce. I make the full sauce recipe for just my husband and I with two pieces of salmon, in giant bowls over rice and we eat every single bite and the sop up all the extra sauce with the homemade naan (which is amazing and freezes great! But beware, once you make it homemade the other people in your youse will notice if you buy it next time instead of making it haha). I keep trying other salmon recipes because I’m afraid we will get sick of this one but I keep coming back. Seriously, try this! Yes it’s a lot of prep, but trust me, this is worth it. In fact I’m probably making this (again) tonight! Thank you thank you! This is my go to salmon recipe!

    1. Hey Jennifer,
      Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! xxTieghan

  3. 5 stars
    This was SO good! Salmon came out perfectly after 7 minutes. Used basil instead of cilantro. Came together in less than an hour from beginning to end. Great flavor – not too spicy even with 3 tablespoons of curry paste. Will definitely make again!

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