This Thai Red Curry Salmon is a yummy dish that brings a taste of Thailand to your home! It features tender salmon cooked in a creamy and spicy red curry sauce along with fresh veggies.
I love how the flavors blend together so perfectly, making each bite exciting. Plus, it cooks quickly, so you can enjoy dinner in no time! Just serve it over rice, and you’re all set.
Key Ingredients & Substitutions
Salmon: Fresh salmon is best for this recipe. If you’re looking for alternatives, try using skinless trout or even a firm white fish like cod or halibut. Just remember, cooking times may vary based on the thickness of the fish.
Coconut Milk: Full-fat coconut milk gives the dish a creamy texture. If you’re aiming for a lighter version, opt for light coconut milk or even unsweetened almond milk, but note this will change the flavor and creaminess slightly.
Thai Red Curry Paste: This is key for flavor! If you can’t find it, you can make a simple homemade version using red chili powder, garlic, and ginger. Alternatively, green curry paste works in a pinch but will change the flavor profile a bit.
Fish Sauce: Traditional in Thai cooking, it adds depth. If you’d prefer a vegetarian option, try soy sauce or tamari instead for a similar salty flavor.
Jasmine Rice: While jasmine rice is aromatic and goes perfectly with the curry, feel free to use basmati rice or even quinoa for a healthier twist. Just adjust cooking times as necessary.
How Do I Cook Salmon Perfectly Without Overcooking?
Cooking salmon just right can be tricky, but a few simple tips can help. Here’s how to achieve perfectly cooked salmon every time:
- Start with a hot pan: Preheat your skillet or wok over medium-high heat before adding the oil. This creates a nice sear.
- Cook skin-side down: If your salmon has skin, place it skin-side down first. This helps protect the fish and keeps it moist.
- Time it right: Cook for about 4 minutes on each side, depending on thickness. Look for a flaky texture and color change for doneness.
- Let it rest: Once out of the pan, let the salmon rest for a minute. This allows the juices to redistribute for a moist bite.
Following these tips will help you serve up delicious salmon that’s tender and flavorful!
Delicious Thai Red Curry Salmon
Ingredients You’ll Need:
- For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tbsp vegetable oil
- For the Curry Sauce:
- 1 cup coconut milk (full-fat for creaminess)
- 2 tbsp Thai red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- 1 red chili, thinly sliced
- 1 cup fresh Thai basil leaves, roughly chopped (reserve some for garnish)
- 1 tsp lime juice
- 1/2 cup water or chicken broth
- For Serving:
- 1 cup jasmine rice, cooked
- 1 lime, cut into wedges (for serving)
- Salt to taste
How Much Time Will You Need?
This scrumptious dish will take about 30 minutes to prepare and cook. You’ll spend around 10 minutes cooking the rice while you prepare the salmon and curry. It’s a super quick meal that’s filled with wonderful flavors!
Step-by-Step Instructions:
1. Cook the Rice:
Start by cooking the jasmine rice according to the package instructions. Once it’s fluffy and ready, set it aside. This will be the perfect base for your flavorful curry!
2. Prepare the Salmon:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Place the salmon fillets skin-side down (if your fillets have skin) in the hot oil. Cook for about 4 minutes on each side until the salmon is beautifully golden and just cooked through. Once done, carefully remove the salmon from the pan and set it aside on a plate.
3. Make the Curry Sauce:
In the same pan, reduce the heat to medium. Now, it’s time to add the Thai red curry paste. Sauté this for about 1 minute until it becomes fragrant. Gradually pour in the coconut milk, stirring well to blend the curry paste into a smooth sauce. Next, add the fish sauce, brown sugar, and water (or broth). Stir it all together and let it simmer gently for about 5 minutes. This helps the flavors mingle and the sauce to thicken a bit.
4. Final Touches:
Gently return the salmon fillets to the pan, spooning some of that delicious sauce over them. Allow the fillets to warm through for another 2-3 minutes. Stir in the sliced red chili, most of the chopped Thai basil (save some for garnish), and a splash of lime juice. Taste your curry and add salt as needed.
5. Serve and Enjoy:
To serve, place the warm jasmine rice on a plate and ladle the salmon and curry sauce on top. Garnish with the reserved fresh Thai basil, extra chili slices, and lime wedges on the side for that extra zing. Dig in and enjoy your vibrant Thai Red Curry Salmon!
This dish is not only rich and creamy but also packed with amazing flavors and spice — perfect for a cozy dinner!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just ensure it’s completely thawed before cooking. The best way to thaw it is by placing it in the fridge overnight or sealing it in a plastic bag and submerging it in cold water for quicker results.
Can I Substitute Ingredients in This Recipe?
Absolutely! If you don’t have coconut milk, you can use light coconut milk or unsweetened almond milk, though the flavor will be less creamy. You can also substitute the fish sauce with soy sauce or tamari for a vegetarian option. Additionally, if you can’t find Thai red curry paste, you could make a homemade version or use green curry paste instead!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat gently on the stove over low heat until warmed through, adding a splash of coconut milk or broth to keep the sauce creamy.
What Can I Serve with Thai Red Curry Salmon?
This dish pairs beautifully with jasmine rice, but you can also serve it with quinoa or cauliflower rice for a lower-carb option. For a complete meal, consider adding a side of steamed or stir-fried vegetables, or a fresh salad to balance the richness of the curry.
