This Thai salmon red curry recipe is easy to make with the comforting, tongue-hugging flavors of infused coconut milk with spicy and savory Thai red curry and tender salmon. This one-pot, aromatic dish is simple, but with depth of flavor, a silky sauce, and the salmon is cooked just right. You can buy red curry at the store or make it at home. Someone bring me a side of rice…let’s go!
Updated on May 30, 2026
Table of contents
I’m into protein, healthy Asian recipes, and making my kitchen smell like something you have to ask, “What’s cooking?” I think Asian ingredients will do that.
Especially the lemongrass and lime leaves in Thai red curry, the mint in Thai chicken larb salad, the peanuts of a good Thai peanut dressing, and the scent of pounded lemongrass.
Come on… your mouth must be watering a bit because all this is my love language.
Simple homemade foods, but with those Eastern ingredients that carry a lot of aroma and flavor.
Thai red curry salmon is it.
Let’s go!
What is Thai Salmon Curry?
Thai Salmon Curry is colorful and fragrant, made by slow simmering a richly infused coconut milk sauce with red curry paste, then adding salmon at the end, which cooks it just enough to tender perfection.
What makes this comfort dish special is that is easy, warming, healthy, and full of bold red curry flavor. You can easily make your own red curry paste (my recommendation) or buy the red curry paste (the easiest fastest way, and also so tasty!).
Traditional Thai curries often use meats like chicken, pork, or seafood.
The salmon in this recipe adds a rich, buttery texture that complements the spicy curry paste beautifully and adds extra health benefits and leanness to the dish.
I have been trying to eat fish more often, so this recipe does that and makes it simple to incorporate fish in my diet.
In fact, the recipe is versatile enough to use light coconut milk or bone in, whole salmon (which adds a lot of extra flavor). So feel free to customize to your preference. This salmon Thai curry is a bit spicy, but you can adjust the spice level, too!
This inspired Thai dish shows off the culture’s flavors, where curry is a staple made with locally available ingredients like lemongrass, kaffir lime leaves, and galangal.
Salmon, while not a Thai ingredient, adds protein and brings the Thai influence into our home while mixing in easy to access and modern foods.
A Brief History of Thai Curries
- Origin: Thai curries have a long history, dating back hundreds of years, with influences from neighboring countries like India and China.
- Key Elements: Traditionally, Thai curries use local ingredients such as chili, garlic, ginger, and herbs, blended into a paste that forms the base for many dishes. Other ingredients might include grachai, turmeric, coriander, shrimp paste, and cumin.
- Global Influence: With the rise of global trade, ingredients like salmon have become more widely used, adapting to various modern and international palates.
Ingredients for Thai Salmon Red Curry
Ingredients
- 1 lb Salmon – fillet or whole fish (sliced into 2″ thick pieces, clean, patted dry)
- 1 can Coconut milk – 400ml (regular, full-fat for a creamy texture is a must!)
- 1 cup chicken broth
- 4 – 5 tbsp Red Thai curry paste – (store-bought or homemade Thai red curry paste)
- 1/2 tbsp Fish sauce – the umami ingredient just like in Thai restaurants
- 1 tbsp sugar – brown or white
- 1 tbsp Vegetable oil
- 1 tbsp Garlic – minced; omit if you already added this to homemade red curry paste; DO ADD if you bought storebought paste.
- 1 tbsp Ginger – minced or grated; omit if you already added this to homemade red curry paste; DO ADD if you bought storebought paste.
- Thai chilies: For extra heat; optional; Garnish
- 1 Lime – Garnish
- Fresh Thai basil or cilantro: Garnish
- Scallions: Garnish
Vegetables (optional but recommended)
- Red bell pepper: 1, sliced
- Carrots: 1, julienned
- Mushrooms: 1 cup; sliced
- Baby spinach or Bok Choy: A handful, added at the end
Optional Add-ins
- Peanut butter: 1 tablespoon for a richer sauce
- Coconut sugar or Agave syrup: As an alternative to brown to white sugar
Equipment
- Pot or Dutch Oven with Lid: A cast iron or enameled pot allows for even cooking and blending of flavors.
- Sharp knife and cutting board: For prepping vegetables and salmon.
- Spatula or wooden spoon: For stirring the curry.
Instructions
- Heat the oil: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat.
- Sauté the red curry paste: Add red curry paste to the hot pan and sauté in the oil until fragrant and drying out. Add minced garlic and ginger if you are using store bought paste. Be sure the flame is low enough to not burn the paste.
- Add coconut milk: Pour in the coconut milk and bring it to a simmer. Stir well to combine with the curry paste. Add the chicken broth.
- Simmer with the lid: 10-15 minutes for the sauce to slightly reduce.
- Season the curry: Add fish sauce and sugar.
- Simmer the vegetables: If using vegetables, add them now (e.g., bell peppers, carrots, mushrooms) simmer for about 5 minutes until slightly softened.
- Cook the salmon: Reduce the simmer to a very low simmer. Gently add the salmon cubes to the curry, cover the skillet, and let it cook for about 5 minutes. Be careful not to overcook the salmon! Remove dish from the heat and let it sit for 3-5 minutes.
- Final touches: Serve in bowls and top with fresh garnishes of choice and sides of rice.
Best Tips
- Don’t overcook the salmon: Keep an eye on the salmon as it cooks quickly. Overcooked salmon can become tough and dry. I feel that ruins the salmon curry recipe…hence, the salmon is the star protein. Take the curry off the heat one the salmon is just turning opaque. It will continue to cook in the heat of the sauce. It’s usually done in six minutes or so depending on thickness.
- Balancing flavors: Thai curries are all about balance and need saltiness, sweetness, and spice. Adjust fish sauce, sugar, and curry paste to your preference.
- Make it richer: Adding natural peanut butter or more coconut milk creates a thicker, richer sauce. You can reduce the broth for a creamier version or add coconut cream.
- Use homemade curry paste: While store-bought works well, making your own curry paste gives an authentic, fresher, very vibrant taste.
- If buying store bought Thai red curry paste don’t skip extra garlic and ginger. This enhances and brings out the flavors.
Foodie Elevation Tip
Use fresh garlic and ginger or galangal to take this recipe next level. Fresh is always bolder than “jarlic” and pre-minced.
Don’t overcook the salmon! If you see white stuff coming out from the salmon, that indicates it’s overcooking.
The hot red curry broth will naturally cook the salmon so remove the pot from the heat the second the salmon is “just done”.
Add-ins & Variations
- Protein swaps: Try substituting salmon with shrimp, chicken, or pre-frozen tofu for a different take.
- Different vegetables: Swap out vegetables based on what’s in season or available, like green beans, broccoli, or Shiitake mushrooms.
- Different curry paste: Use green or yellow curry paste for a different flavor profile—green curry will be spicier, while yellow will have a milder, turmeric-rich flavor.
How to Serve Thai Salmon Curry
- Over rice: Jasmine or basmati rice is perfect to soak up the rich curry sauce.
- With noodles: Serve it over rice noodles for a heartier bowl of Thai flavors.
- As a soup: Add more coconut milk and stock, or reduce the sauce less for a soupier variation.
- Side of veggies: Serve with a side of steamed or stir-fried vegetables like garlic baby bok choy or broccoli.
Storage and Leftovers
This recipe stores well and even tastes better the next day as the flavors absorb into the salmon. An airtight container is a must for keeping it fresh and reducing the aroma in the refrigerator.
- As far as reheating, remove the salmon first!
- Then a quick zap in the microwave works best with a splash of water or on the stovetop to heat the soup.
- Next, add back the fish and let the fish gently reheat in the liquid or over hot rice. This keeps the fish more tender.
Questions
Can I use frozen salmon?
Yes, but make sure to thaw the salmon completely before cooking to avoid excess water in the curry.
Can I make this curry ahead of time?
Yes! The curry tastes even better the next day as the flavors absorb in the fish and come together. Just store it in an airtight container in the fridge for up to 2-3 days.
How spicy is this dish?
It depends on the curry paste used. Red Thai curry paste has a medium heat level, but you can always adjust the spiciness by adding more or less paste, or chilies.
What can I use instead of fish sauce?
Salt or vegan fish sauce is the vegetarian/vegan alternative to fish sauce.
Enjoy your Thai Salmon Red Curry, and make it your own with more veggies or choice or swapping proteins.
Did you make this recipe? Please do share and add stars or comment. Thank you!
Thai Salmon Red Curry Recipe
Equipment
- 1 Pot or Dutch Oven with Lid A cast iron or enameled pot allows for even cooking and blending of flavors.
- 1 Sharp knife and cutting board
- 1 Spatula or Wooden Spoon
Ingredients
- 1 lb Salmon fillet or whole fish sliced into 2" thick pieces, clean, patted dry
- 1 can Coconut milk regular, full-fat for a creamy texture is a must!
- 1 cup chicken broth
- 4 – 5 tbsp Red Thai curry paste store-bought or homemade Thai red curry paste
- ½ tbsp Fish sauce
- 1 tbsp sugar brown or white
- 1 tbsp Vegetable oil
- 1 tbsp Garlic minced; omit if you already added this to homemade red curry paste; DO ADD if you bought store bought paste.
- 1 tbsp Ginger minced or grated; omit if you already added this to homemade red curry paste; DO ADD if you bought store bought paste.
- Thai chilies For extra heat; optional; Garnish
- 1 Lime Garnish
- Fresh Thai basil or cilantro Garnish
- Scallions Garnish
Vegetables (optional but recommended)
- 1 Red bell pepper sliced
- 1 Carrots julienned
- 1 cup Mushrooms sliced
- 1 cup Baby spinach or Bok Choy
Instructions
- Heat the oil: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat.1 tbsp Vegetable oil
- Sauté the red curry paste: Add red curry paste to the hot pan and sauté in the oil until fragrant and drying out. Add minced garlic and ginger if you are using store bought paste. Be sure the flame is low enough to not burn the paste.4 – 5 tbsp Red Thai curry paste , 1 tbsp Garlic , 1 tbsp Ginger
- Add coconut milk: Pour in the coconut milk and bring it to a simmer. Stir well to combine with the curry paste. Add the chicken broth.1 can Coconut milk , 1 cup chicken broth
- Simmer with the lid: 10-15 minutes for the sauce to slightly reduce.
- Season the curry: Add fish sauce and sugar.½ tbsp Fish sauce, 1 tbsp sugar
- Simmer the vegetables: If using vegetables, add them now (e.g., bell peppers, carrots, mushrooms) simmer for about 5 minutes until slightly softened.1 Red bell pepper, 1 Carrots, 1 cup Mushrooms
- Cook the salmon: Reduce the simmer to a very low simmer. Gently add the salmon cubes to the curry, cover the skillet, and let it cook for about 5 minutes. Be careful not to overcook the salmon! Remove dish from the heat and let it sit for 3-5 minutes.1 lb Salmon
- Final touches: Serve in bowls and top with fresh garnishes of choice and sides of rice.Thai chilies, 1 Lime , Fresh Thai basil or cilantro, Scallions, 1 cup Baby spinach or Bok Choy
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