One Pan Coconut Curry: Amazing 4-Layer Flavor

August 4, 2025

One Pan Coconut Curry with salmon has become my absolute go-to for busy weeknights. I first tried making it when I was experimenting with quick dinners, and honestly, the aroma that filled my kitchen was incredible – a mix of fragrant garlic, ginger, and that distinct red curry paste. I love how simple it is to achieve an easy coconut curry in one pan that tastes like it came from a fancy restaurant. This quick coconut curry skillet is so flavorful and satisfying, you’ll wonder why you ever bothered with multiple pots and pans. Let’s get cooking!

Why You’ll Love This One Pan Coconut Curry

Incredible Flavor: The rich, creamy coconut curry sauce is bursting with aromatic spices, making it a truly delicious meal.
Lightning-Fast Prep: With minimal chopping and just one pan, you’ll have dinner on the table in under 30 minutes.
Healthy & Wholesome: Packed with protein from the salmon and nutrients from spinach, it’s a guilt-free dinner option.
Budget-Friendly: Uses pantry staples and affordable ingredients for a satisfying meal without breaking the bank.
Family-Approved: Even picky eaters love the mild sweetness and creamy texture of this simple coconut curry dinner.
Effortless Cleanup: Seriously, just one pan to wash! It makes post-dinner chores a breeze.
Versatile Meal: Easily adaptable for different proteins or vegetables, offering endless possibilities for a simple coconut curry dinner.

Ingredients for One Pan Coconut Curry

Gathering these ingredients is the first step to creating a truly delicious and creamy coconut curry one pan dish. I’ve found using fresh ingredients makes a big difference in the final flavor. You’ll need:

4 salmon fillets (about 6 ounces each) – choose a nice, firm cut
Salt and pepper to taste – essential for bringing out the flavors
2 tablespoons olive oil – for searing the salmon and sautéing aromatics
1 tablespoon minced garlic – unlocks amazing fragrance
1 tablespoon grated ginger – adds a warm, zesty kick
1 can (14 ounces) full-fat coconut milk – this is key for that rich, creamy texture
2 tablespoons red curry paste – adjust to your spice preference
1 tablespoon fish sauce – for that umami depth
1 tablespoon brown sugar – balances the heat and acidity
1 cup fresh spinach – wilts down beautifully into the sauce
1/4 cup chopped cilantro – for a fresh, herbaceous garnish
Juice of 1 lime – brightens everything up
Sliced lime wedges – for serving, so you can add more zest

How to Make One Pan Coconut Curry

Creating this delightful one-pan coconut curry recipe is surprisingly straightforward, perfect for any night of the week. You’ll be amazed at how few dishes you end up with!

Step 1: Start by preheating your oven to 400°F (200°C). Pat the salmon fillets completely dry with paper towels, as this helps them get a nice sear. Season both sides generously with salt and pepper.
Step 2: In a large, oven-safe skillet (cast iron works beautifully here), heat the 2 tablespoons olive oil over medium heat. You’ll know it’s ready when the oil shimmers.
Step 3: Carefully place the seasoned salmon fillets into the hot skillet, skin-side down if they have skin. Cook for about 4-5 minutes until the skin is crispy and golden brown. Then, flip them over and cook for another 3-4 minutes, just until they’re mostly cooked through. Remove the salmon from the skillet and set it aside on a plate for a moment.
Step 4: Reduce the heat to medium-low. Add the 1 tablespoon minced garlic and 1 tablespoon grated ginger to the same skillet. Sauté these aromatics for 1-2 minutes until you can really smell their fragrance, but be careful not to let them burn.
Step 5: Pour in the 1 can (14 ounces) coconut milk, then whisk in the 2 tablespoons red curry paste, 1 tablespoon fish sauce, and 1 tablespoon brown sugar. Bring this beautiful sauce mixture to a gentle simmer, stirring occasionally.
Step 6: Stir in the 1 cup fresh spinach. It will seem like a lot, but it wilts down quickly in the warm sauce, usually within about 2 minutes. This is a key part of the one-pan coconut curry recipe.
Step 7: Gently nestle the partially cooked salmon fillets back into the simmering sauce. Spoon some of that delicious sauce over the top of each fillet to ensure they finish cooking evenly and absorb all the flavor.
Step 8: Remove the skillet from the heat. Squeeze the fresh juice of 1 lime directly over the salmon. This adds a wonderful brightness that cuts through the richness of the curry.
Step 9: Sprinkle the 1/4 cup chopped cilantro over everything for a burst of fresh, herbaceous flavor and a pop of color.
Step 10: Serve your amazing one-pan coconut curry recipe immediately, with extra lime wedges on the side for anyone who wants an extra zing.

One Pan Coconut Curry: Amazing 4-Layer Flavor - One Pan Coconut Curry - additional detail

Pro Tips for the Best One Pan Coconut Curry

I’ve made this dish countless times, and these little tricks really elevate it from good to absolutely amazing. Follow these and you’ll nail this one-pan coconut curry recipe every time!

Use full-fat coconut milk for the creamiest sauce. Lite versions can result in a thinner, less satisfying curry.
Don’t overcrowd the pan when searing the salmon. Cook in batches if necessary to ensure a beautiful golden crust.
Taste and adjust seasoning before serving. This is your chance to add more curry paste for heat, fish sauce for saltiness, or a touch more sugar for balance.
Fresh ginger and garlic make a huge difference; pre-minced jarred versions just don’t have the same punch.

What’s the secret to perfect One Pan Coconut Curry?

The absolute secret to the best one pan coconut curry is building layers of flavor. Properly searing the salmon, then sautéing fresh garlic and ginger in the same pan before adding the sauce ingredients creates a depth that’s hard to beat. For more culinary inspiration, explore our collection of delicious recipes.

Can I make One Pan Coconut Curry ahead of time?

While it’s best enjoyed fresh, you can prep some components ahead. You can measure out your curry paste, fish sauce, and brown sugar in a small bowl. You can also chop your garlic and ginger. However, I recommend cooking the salmon and making the sauce just before serving for optimal texture.

How do I avoid common mistakes with One Pan Coconut Curry?

A common pitfall is burning the garlic and ginger – sauté them gently over medium-low heat. Also, avoid overcooking the salmon; it should be just cooked through in the skillet. Finally, don’t skip the lime juice and cilantro at the end; they add crucial freshness. Learning how to cook salmon fillets properly is key.

Best Ways to Serve One Pan Coconut Curry

This vibrant one-pan coconut curry is incredibly versatile and pairs wonderfully with a variety of sides. For a classic experience, serve it alongside fluffy jasmine rice or fragrant basmati rice to soak up all that delicious, creamy sauce. If you’re looking for something a bit different, consider some warm naan bread or roti for dipping – it’s perfect for scooping up every last bit of flavor. For a more complete and balanced meal, especially if you’re enjoying this as a Thai coconut curry skillet, I love adding some steamed or stir-fried green beans or snap peas on the side for a nice crunch. You might also enjoy our crispy roasted cauliflower as a side dish.

Nutrition Facts for One Pan Coconut Curry

Here’s a breakdown of the nutritional information for one serving of this delightful dish. It’s a fantastic option for a balanced meal.

Calories: 350 kcal
Fat: 20g
Saturated Fat: N/A
Protein: 30g
Carbohydrates: N/A
Fiber: N/A
Sugar: N/A
Sodium: N/A

Nutritional values are estimates and may vary based on specific ingredients used.

One Pan Coconut Curry: Amazing 4-Layer Flavor - One Pan Coconut Curry - additional detail

How to Store and Reheat One Pan Coconut Curry

Even though this one-pan coconut curry is so good you’ll want to eat it all at once, knowing how to store and reheat it properly means you can enjoy it later. Once the dish has cooled down completely (this is important to prevent bacterial growth), transfer any leftovers into an airtight container. It should keep well in the refrigerator for about 3 to 4 days. I’ve also found that this dish freezes quite well, which is perfect for meal prep. If you’re freezing it, portion it into freezer-safe containers or bags, and it should stay good for up to 3 months. For reheating, the best method is on the stovetop over low heat, stirring occasionally until heated through. You can also reheat it gently in the microwave. For other meal prep ideas, check out our weight loss recipes.

Frequently Asked Questions About One Pan Coconut Curry

Can I use a different type of fish or protein?

Absolutely! This recipe is super flexible. You can easily substitute the salmon with firm white fish like cod or snapper, or even shrimp. If you’re making a vegetarian one pan coconut curry, try using firm tofu or chickpeas. Just adjust the cooking time as needed for your chosen protein. You might also like our turkey meatloaf recipe for a different protein option.

How do I make this recipe spicier or milder?

To make it spicier, simply add more red curry paste or a pinch of red pepper flakes along with the garlic and ginger. If you prefer it milder, use less curry paste or opt for a milder variety. You can also add a touch more coconut milk or a bit of brown sugar to balance out the heat when learning how to make one pan coconut curry.

What vegetables can I add to this one-pan meal?

So many options! I love adding bell peppers (any color!), snap peas, broccoli florets, or even some diced sweet potato. Add heartier vegetables like sweet potato or broccoli earlier in the cooking process, before the salmon, so they have time to soften. Spinach is added at the end to wilt.

Is this recipe truly a one-pan dish?

Yes, it really is! The beauty of this one-pan coconut curry is that everything cooks in a single skillet, from searing the salmon to simmering the sauce. This means minimal prep, maximum flavor, and incredibly easy cleanup, which is exactly what we want for a weeknight meal. For more easy recipes, see our Korean BBQ meatballs.

Variations of One Pan Coconut Curry You Can Try

This delicious one-pan coconut curry is incredibly adaptable, allowing you to customize it to your taste and dietary needs. Here are a few ideas I love to try:

Vegetarian/Vegan Delight: For a fantastic vegetarian one pan coconut curry, swap the salmon for firm tofu or chickpeas. If you’re aiming for a vegan one pan coconut curry, ensure your red curry paste is vegan-friendly and use a plant-based protein.
Chicken or Shrimp Swap: Don’t eat fish? No problem! Cubed chicken breast or shrimp work wonderfully. Sear the chicken until browned and cooked through, or add shrimp in the last few minutes of simmering until pink and opaque.
Spicy Kick: If you love heat, add a pinch of red pepper flakes or a chopped serrano pepper along with the garlic and ginger. You can also increase the amount of red curry paste for an extra fiery flavor.
Veggie Powerhouse: Load up on vegetables! Add bell peppers, broccoli florets, snap peas, or even some diced sweet potatoes to the skillet before the sauce. Just make sure to add heartier veggies earlier so they cook through.