This mouthwatering Thai Salmon Curry combines tender salmon and colorful veggies with a creamy coconut curry sauce. It's a delicious one-skillet dish that's a surefire winner, and it can be made in 30 minutes!
When it comes to weeknight dinners, we all crave dishes that are not only scrumptious but also quick and easy to prepare. Some of my go-to easy dinners are my Marry Me Chicken, Quick and Easy Canned Tuna Pasta, and Baked Honey Ginger Salmon.
This Thai coconut salmon curry is a flavor-packed dish that will be a game-changer for your dinner rotation. Bursting with the vibrant flavors of Thai red curry paste and the creamy richness of coconut milk, this recipe has the perfect balance of sweet, spicy, and savory notes.
Whether you're new to Thai cuisine or a seasoned enthusiast, this dish will definitely satisfy your cravings for Thai flavors at home.
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What's in Thai Red Curry?
Thai red curry is a popular Thai dish known for its rich and aromatic sauce. It's typically made with a combination of ingredients that include red curry paste, coconut milk, and a variety of proteins and vegetables.
Thai red curry paste is made from a blend of red chili peppers, garlic, shallots, lemongrass, ginger, kaffir lime leaves, and aromatic spices. This fiery combination not only gives it a vibrant red color, but also infuses dishes with its signature heat and complexity.
Thai red curry paste also often contains shrimp paste, which adds umami and depth to the paste. Some variations, however, omit shrimp paste for vegetarian or vegan versions.
The base of this delicious Thai salmon curry recipe is a rich coconut sauce made by simmering Thai red curry paste with coconut milk. The coconut milk mellows out the heat of the chilis and also makes the sauce rich and velvety. The addition of brown sugar, fish sauce, and fresh lime juice create a delicious and complex flavor profile.
Although I make this Thai curry with salmon, you can use a different proteins like chicken, beef, shrimp, tofu, or fish. Thai curries are also a great way to incorporate nutrient-packed vegetables into your diet. Some tasty options are carrots, green beans, broccoli, cauliflower, eggplant or bok choy.
Why You'll Love This Dish
- Flavor Explosion- tender, flaky salmon cooked in a creamy coconut sauce- yum!
- Quick and easy- this dish can be on the table in 30 minutes, making it the perfect weeknight dinner.
- Nutritious- salmon is a nutritional powerhouse, packed with heart-healthy omega-3 fatty acids.
- Family-friendly- this coconut curry salmon is a great way to introduce your kids to new flavors.
- Versatile- equally suitable for a cozy dinner at home or for special occasions. It's comfort food with a touch of sophistication.
Doctor's Tips
- Salmon is a real superfood! Salmon is one of the best sources of omega-3 fatty acids, which have incredible health benefits. It's also packed with protein and a wide variety of vitamins and minerals.
- Our bodies don’t make omega-3s so we must get them from our diet. Here are just a few of the important things that omega-3s do:
- They help reduce your risk of heart disease and stroke.
- They're important for neurological development, especially in fetal development and young children. They may also help reduce the risk of dementia in the elderly.
- They reduce inflammation and boost immunity.
- To learn more, read my post all about the health benefits of salmon.
Ingredients
Ingredient notes and substitutions (see recipe card at end of post for full ingredient amounts):
- Salmon- I use skinless salmon fillets. You can substitute other types of fish or seafood like halibut, black cod, flounder, tilapia or shrimp; you can even substitute tofu to make a tofu curry
- Red Curry Paste- you can find Thai red curry paste in the international foods section of your grocery store
- Coconut Milk- I recommend full-fat coconut milk for a creamy sauce that won't separate
- Vegetables- I use a combination of onions and red bell peppers in this dish however, you can substitute other vegetables such as carrots, green beans, broccoli, cauliflower, eggplant or potatoes
- Fish sauce- adds umami and depth of flavor to the dish. Fish sauce is made from fermented fish and is a key ingredient in Thai cooking; you can substitute soy sauce
- Brown sugar- little bit of sweetness rounds out the salty and spicy flavors; you can substitute coconut sugar
How To Make Thai Salmon Curry Step-By-Step
See recipe card at end of post for full recipe details and instructions.
- Step 1- Heat oil in a large pan or cast iron skillet over medium-high heat. Season the salmon fillets and sear them for 2-3 minutes on each side until golden brown. Carefully remove salmon from the pan with a spatula like this fish spatula and set aside.
- Step 2- Sauté the onion and bell pepper until softened. Stir in the red curry paste.
- Step 3- Add the coconut milk, brown sugar and fish sauce and bring to a simmer. Simmer until sauce is thickened and vegetables are crisp tender. Stir in the lime juice.
- Step 4- Nestle the salmon into the sauce and cook until done. Garnish with fresh herbs like cilantro or fresh basil (use Thai basil if you can find it). Serve Thai salmon coconut curry with traditional jasmine rice or brown rice to incorporate some healthy whole grains. You can serve it with cauliflower rice for a low-carb option.
Chef's Tips
- I like to sear the salmon in the skillet first to get a nice golden crust, however this step is optional. Use a spatula like this flexible fish spatula to turn the fish. If the fish is sticking, give it another minute until it releases from the pan. If you prefer, you can skip the searing step and simply nestle the raw salmon fillets into the simmering sauce.
- You can also make this coconut curry salmon with salmon chunks rather than large salmon portions. Simply cut the salmon into bite-sized pieces and add them to the simmering sauce.
- Use a good quality Thai red curry paste. You can find it in the international foods section of your grocery store or buy it online.
- Use full-fat coconut milk for this dish rather than lite coconut milk.
- Curries like this Thai salmon curry are a great way to incorporate more nutrient-packed vegetables into your diet. You can stir in any combination of vegetables that you like such as carrots, green beans, broccoli, cauliflower, eggplant, bok choy or potatoes.
Recipe FAQs
You can store this Thai salmon curry in an airtight container in the fridge for 3-4 days.
The main difference between Thai red curry and green curry lies in their flavor profiles and ingredients. Thai red curry gets its name and color from red chili peppers and has a bolder flavor. Green curry derives its green color from green chili peppers and fresh herbs like cilantro, and has a more herbaceous and zesty taste. Thai green curry is generally considered to be the spiciest of Thai curries, but this isn’t always the case.
Thai red curry has a moderate spice level. Thai yellow curry paste is usually the mildest, green curry paste is the spiciest, and red curry paste lies somewhere in the middle. You can adjust the amount of red curry paste in this recipe to suit your desired spice level.
Not sure if your salmon is past its prime? Read my post on How To Tell If Salmon Has Gone Bad so that you can always enjoy this delicious fish at its best!
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Recipe
Thai Salmon Curry
Equipment
Ingredients
- 2 tablespoons olive oil
- 4 salmon fillets (about 4 ounces each)
- Kosher salt and black pepper
- 1 medium onion thinly sliced
- 1 red bell pepper thinly sliced
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) coconut milk (full fat)
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce
- 1 teaspoon fresh lime juice
- Cilantro or Thai basil for garnish
Instructions
- Heat the oil in a large nonstick skillet or cast iron skillet over medium high heat. Pat the salmon fillets dry with a paper towel and season them with salt and pepper. When the oil is hot, add them to the pan, presentation side down. Cook until golden brown, 2-3. Carefully remove the salmon from the pan and place on a plate.
- Wipe out most of the oil from the skillet, leaving about 1 tablespoon. Add the onion and bell pepper and sauté 2-3 minutes until they start to soften. Add the red curry paste and stir to coat the vegetables.
- Add the coconut milk, brown sugar and fish sauce and stir to combine. Bring the sauce to a boil then lower to a simmer. Cook 5 minutes until sauce thickens and vegetables are crisp tender. Stir in the lime juice. Taste and season with salt and pepper to taste.
- Add the salmon back to the skillet, browned side up, nestling it into the sauce. Spoon some of the sauce over the salmon. Cook another 4-5 minutes until salmon is done. Sprinkle fresh cilantro on top. Serve salmon with jasmine or brown rice.
Notes
- I like to sear the salmon in the skillet first to get a nice golden crust, however this step is optional. Use a spatula like this flexible fish spatula to turn the fish. If the fish is sticking, give it another minute until it releases from the pan. If you prefer, you can skip the searing step and simply nestle the raw salmon filets into the simmering sauce and cook until done.
- You can also make this dish with salmon chunks rather than large salmon portions; simply cut the salmon into bite-sized pieces and add them to the simmering sauce.
- Use a good quality Thai red curry paste- you can find it in the international foods section of your grocery store or buy it online.
- Use full-fat coconut milk for this dish rather than lite coconut milk.
- Curries like this Thai salmon curry are a great way to incorporate more nutrient-packed vegetables into your diet. You can stir in any combination of vegetables that you like such as carrots, green beans, broccoli, cauliflower, eggplant, bok choy or potatoes.
usha chunilal ruder says
we love Thai food especially the red curried sauce, I have never made it before but will follow your recipe. Seems very simple but delicious. Thankyou Sonali.