red curry salmon

Quick Thai Style fish curry recipe with salmon fillets, cooked in aromatic creamy Thai red curry sauce. Easy to make at home with simple cupboard friendly ingredients. Serve with plain jasmine rice, delicious dinner ready in 30 minutes!

Easy Thai Salmon Curry

Salmon

Salt

Black pepper

400 ml Coconut milk (See details in note)

Lemon grass (Bruised)

tbsp Fish sauce

tbsp Palm sugar (Or brown sugar)

Bamboo shoots (Tin

Red chilli (Bird eye

Lime

Coriander

Water

First, season the salmon fillets with salt and black pepper on both sides. Heat the pan or skillet over medium-high heat, drizzle oil, and sear the salmon fillets for 2 minutes on both sides. Remove from the oil and set them aside. Remove excess oil from the pan with a paper towel.

Heat the pan to medium heat. Pour half of coconut milk ( about 200 mil ) in the pan, add red curry paste, stir it well and cook for 1-2 minutes until the coconut milk is reduced and oil starts to separate.

Then add the remaining coconut milk, pour the water in and bring it to simmer. Season the sauce with lemongrass, fish sauce, and palm sugar.

Add bamboo shoots, lime zest, and cook for 1-2 minutes.

Place the salmon fillets back in the pan and continue to cook for another 3-4 minutes or until the salmon just cooked through.

Finish with coriander and fresh chilli slices.

Serve with plain jasmine rice, basmati rice, or choice of flatbread.

Coconut curry salmon is a delicious, flavorful, and healthy weeknight dinner. It’s 30-minute dinner that is a game changer on busy weeknights. 

Coconut Curry Salmon

5 salmon fillets, about 2-inches wide each (with skin on)

salt

black pepper

olive oil

garlic, finely chopped

ginger,

onion,

red curry paste

tomato paste

(13.5 ounce) can coconut milk (about 1.5 cups)

soy sauce (or fish sauce)

lime,

red bell pepper, sliced

cilantro or Thai basil, chopped (optional, for serving)

Use a paper towel to pat dry the salmon fillets. Season with salt and pepper and set aside at room temperature for 10-15 minutes. It’s ideal to bring the salmon fillets from the fridge to room temperature to achieve even cooking.

In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1 minute. Sear the salmon fillets (skin side facing up first) for 5-6 minutes on each side until golden browned and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon to a plate and set aside.

In the same skillet, add garlic, ginger, and onion. Sauté until tender, about 2-3 minutes.

Stir in red curry paste and tomato paste and cook until evenly combined, about 1 minute.

Add coconut milk, soy sauce (or fish sauce), lime zest, and lime juice. Mix well and bring the sauce to a boil.

Add bell pepper and cook on medium heat until tender, about 2 minutes.

Return cooked salmon to the skillet and cook until heated through, about 2-3 minutes

Top with cilantro and serve warm with steamed rice.

Top 2 red curry salmon recipes from across the web

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Easy Thai Salmon Curry

Coconut Curry Salmon

Top 2 red curry salmon recipes from across the web

The most viewed red curry salmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Thai Salmon Curry

Coconut Curry Salmon

The most viewed red curry salmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine