When it comes to creating a dish that’s both comforting and exciting, Coconut Curry Salmon with Broccoli hits all the right notes. This recipe combines the rich creaminess of coconut milk, the bold heat of Thai red curry paste, and the delicate flakiness of salmon for a meal that’s as nourishing as it is delicious. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe delivers on flavor, texture, and presentation. Plus, it’s versatile enough to accommodate dietary preferences—serve it over rice or riced cauliflower for an extra serving of veggies.
Gathering Ingredients: The Foundation of Flavor
The beauty of this dish lies in its thoughtful combination of ingredients, each contributing something unique to the final product. At its core are salmon filets, which provide a buttery, protein-rich base. Paired with Thai red curry paste, the dish gains its signature vibrant color and depth of flavor, offering layers of spice, sweetness, and umami.
To enhance the sauce, unsweetened full-fat coconut milk adds richness and creaminess, while soy sauce and fish sauce introduce salty complexity. Fresh aromatics like shallots, garlic, and ginger build layers of fragrance, and red pepper flakes allow you to customize the heat level. For a touch of sweetness, honey balances the savory and spicy elements, while broccoli florets add color, texture, and nutrients.
Together, these ingredients create a symphony of flavors that’s bold, creamy, and utterly satisfying.
Preparing the Dish: A Hands-On Experience
One of the things I love most about making this recipe is how hands-on and rewarding the process feels. It begins by preparing the salmon. After patting the filets dry with paper towels, I brush them with a neutral-flavored oil and season them generously with curry powder, salt, and pepper. A drizzle of honey adds a hint of sweetness and helps create a beautiful caramelized crust when broiled. Placing the salmon under the broiler for 3 to 5 minutes results in perfectly crisp tops and tender interiors. Watching the honey glaze bubble and caramelize is a visual treat that sets the stage for the rest of the dish.
While the salmon broils, I prepare the coconut curry sauce. In a large nonstick skillet, I melt butter over medium heat and sauté shallots until softened. Adding garlic and ginger fills the kitchen with their intoxicating aroma, signaling the start of something special. Stirring in red pepper flakes and Thai red curry paste intensifies the heat and spice, while pouring in coconut milk, soy sauce, and fish sauce creates a velvety, fragrant sauce that’s both indulgent and complex.
