Mediterranean Thai Coconut Curry Salmon with Bell Peppers and Spinach
This dish is where Mediterranean simplicity meets Thai-inspired richness. Tender salmon fillets are gently seared, then simmered in a creamy coconut curry sauce with red bell peppers and fresh spinach. Balanced with lime juice and a touch of soy or fish sauce, it’s aromatic, flavorful, and comforting. Serve with jasmine rice or flatbread for a complete meal that feels both vibrant and cozy.
Time: 30 minutes (10 min prep + 20 min cooking)
Serves: 4
Ingredients
For the Salmon:
4 salmon fillets (about 4–6 oz each)
Olive oil
Salt and black pepper, to taste
For the Curry Sauce:
1 tablespoon olive oil
1 red bell pepper, sliced
2 cups fresh spinach
1–3 cloves garlic, minced
1 small knob of ginger, minced (optional)
1 tablespoon red curry paste
1 can (14 oz) full-fat coconut milk
½ cup chicken or vegetable broth (optional, for thinner sauce)
1 tablespoon soy sauce or fish sauce
Juice of 1 lime (or to taste)
Palm sugar or brown sugar (optional, to taste)
For Serving (Optional):
Cooked jasmine rice
Fresh cilantro, chopped (for garnish)
Fresh basil, mint, or other herbs
Instructions
Prepare the Salmon
Pat salmon fillets dry and season with salt and black pepper.
Heat a drizzle of olive oil in a large skillet over medium-high heat.
Sear salmon, skin side down first, for 3–4 minutes per side until golden but not fully cooked through. Remove and set aside.
Make the Curry Base
In the same skillet, add 1 tbsp olive oil. Sauté bell pepper until slightly softened (about 3 minutes).
Add garlic and ginger, cooking for 30 seconds until fragrant.
Stir in red curry paste and cook briefly to release its flavor.
Build the Sauce
Pour in coconut milk and broth (if using). Stir until smooth.
Season with soy sauce or fish sauce, lime juice, and a pinch of sugar if desired.
Bring to a gentle simmer and let cook for 3–4 minutes.
Finish the Dish
Return salmon fillets to the pan, spooning sauce over the top.
Add spinach and simmer gently for 3–5 minutes, until the salmon is just cooked through and the spinach wilts.
Taste and adjust seasoning with more lime juice, salt, or sugar as needed.
Serve
Serve salmon hot over jasmine rice.
Garnish with fresh cilantro, basil, or mint for a bright finish.
Serving Idea: For a Mediterranean touch, pair with a side of roasted vegetables or serve with warm flatbread to soak up the curry sauce.
Tips
Don’t overcook the salmon: Remove it from the skillet once it’s nearly done, then let it finish gently in the sauce for the best texture.
Balance the flavors: Taste the curry before serving. Add lime juice for brightness, a pinch of sugar for balance, or more curry paste for heat.
Coconut milk choice: Use full-fat coconut milk for a creamier sauce. Light coconut milk will make the curry thinner.
Use a wide skillet: This helps the salmon cook evenly and allows the sauce to reduce nicely.
Make ahead: You can prepare the sauce ahead of time and add the salmon when ready to serve.
Variations
Protein Swap: Try shrimp, cod, or chicken breast/thighs instead of salmon.
Vegetarian Version: Replace salmon with chickpeas or tofu for a hearty meat-free option.
Extra Veggies: Add zucchini, snap peas, mushrooms, or eggplant for more variety and nutrition.
Spice Level: Increase red curry paste or add a pinch of chili flakes for more heat. For a milder curry, use less paste and balance with extra coconut milk.
Mediterranean Twist: Use fresh oregano or dill alongside basil and cilantro for a fusion flavor. You could also add a handful of olives for a salty bite.
Serving Ideas: Instead of jasmine rice, serve with couscous, quinoa, or orzo pasta for a Mediterranean spin.
Q&A
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the sauce in advance and reheat it when ready to serve. For the best flavor and texture, add and cook the salmon just before serving.
Q: What’s the best rice to serve with this curry?
A: Jasmine rice is classic for Thai curries, but you can use basmati, brown rice, or even Mediterranean couscous for a fusion touch.
Q: Can I freeze leftovers?
A: The sauce freezes well, but salmon tends to lose texture once frozen. If you plan to freeze, make only the sauce and cook fresh salmon later.
Q: How can I make it spicier?
A: Add extra red curry paste or stir in chili flakes or fresh sliced chili peppers.
Q: Can I substitute the coconut milk?
A: Coconut milk gives the dish its creaminess and signature flavor. If you can’t use it, try a mix of heavy cream and a little chicken broth, though the flavor will be less authentic.
Nutrition Facts
(per serving, based on 4 servings with rice not included)
Calories: ~420 kcal
Protein: 32 g
Fat: 28 g
Saturated Fat: 15 g
Carbohydrates: 10 g
Fiber: 2 g
Sugar: 4 g
Sodium: ~650 mg
(Values are approximate and will vary depending on ingredients and portion sizes.)
Conclusion
Mediterranean Thai Coconut Curry Salmon with Bell Peppers and Spinach is a perfect balance of creamy, tangy, and savory flavors. The rich coconut curry sauce enhances the natural tenderness of salmon, while fresh spinach and bell peppers add color and nutrition. It’s quick enough for weeknights but elegant enough for guests. Paired with jasmine rice or Mediterranean sides, this dish creates a satisfying and nourishing meal that celebrates both Thai and Mediterranean flavors.