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Skillet with salmon filets in coconut curry sauce and garnished with fresh herbs and lime wedges.

Thai-inspired Salmon Coconut Curry (Paleo, AIP, Nightshade-free)

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5 from 4 reviews

  • Author: Nicole Charles
  • Total Time: 30 minutes
  • Yield: 3-4 servings 1x
  • Diet: Gluten Free


This Thai-inspired Paleo salmon curry with coconut milk is creamy, warming and so flavorful. Salmon filets are pan-seared and served in a coconut-lime yellow curry sauce for a delicious AIP fish curry that’s nightshade-free.


Units Scale
  • 1 lb piece salmon, sliced into 34 pieces
  • 2 TBSP olive oil
  • salt to season

Thai-inspired coconut curry sauce

  • 2 TBSP olive oil
  • 2 shallots, sliced
  • 4 cloves garlic, sliced
  • 1-inch knob ginger, minced or grated
  • 2-inch piece fresh lemongrass, sliced
  • 1/4 cup lime juice
  • 1/4 cup water
  • 1 tsp lime zest (approx zest of 1 small lime)
  • 2 TBSP cilantro, chopped (plus more for garnish, optional)
  • 2 TBSP basil, chopped (plus more for garnish, optional)
  • 2 TBSP coconut sugar
  • 1 TBSP turmeric powder
  • 1 tsp sea salt
  • 2 cups full fat coconut milk
  • lime wedges (for garnish, optional)


  1. Gently pat dry salmon filets with a paper towel* and season with salt on both sides. 
  2. In a large skillet, heat olive oil over medium heat.** 
  3. Place salmon pieces skin side down and pan sear for 5 minutes. Flip filets and cook another 2-3 minutes (the fish should be nearly done). Allow filets to cook undisturbed on each side.*** 
  4. Remove salmon from pan and set aside, removing skin if desired.
  5. To the same pan, add remaining 2 TBSP olive oil, shallots, garlic, ginger and lemongrass, and sauté 4-5 minutes, until shallots are translucent.
  6. Add sautéed shallots, garlic, ginger and lemongrass to a food processor with lime juice, water, lime zest, cilantro, basil, coconut sugar, turmeric powder and sea salt. Pulse until as smooth as possible.****
  7. Return paste to pot over medium heat and slowly add coconut milk until combined. 
  8. Bring to a low boil and return salmon to the pan. Allow to simmer on low a few minutes.
  9. Garnish with additional cilantro, basil and lime wedges (optional). 
  10. Adjust salt to taste. 


*It’s important to pat dry both sides of the filets to prevent them from sticking to the pan. 

**Alternatively, poach salmon in coconut curry sauce. Skip steps 2-4 and begin with making the curry paste in step 5. Follow until end of step 7. Then, bring sauce to a low simmer over low heat and add salmon filets to pan. Let filets simmer for about 4 minutes on each side, or until cooked through. Continue with step 9. 

***If fish pieces appear to be sticking, allow them to cook longer and release on their own.

****Refer to picture of yellow curry paste in the blog post for consistency.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Mains
  • Method: Pan-seared
  • Cuisine: Thai inspired