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bowl of red thai curry with salmon and rice

Thai Salmon Red Curry Recipe

This easy Thai salmon red curry recipe will transport your senses with the comforting, tongue hugging flavors of infused coconut milk with spicy and savory red curry with tender, cooked-to-perfection salmon.
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Course: Dinner, Entree, fish, lunch, Main Course, Soup, Ulam
Cuisine: Thai
Keyword: coconut milk, red curry paste, salmon, thai red curry
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 441kcal

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

Nutrition

Nutrition Facts
Thai Salmon Red Curry Recipe
Amount per Serving
Calories
441
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
20
g
125
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
4
g
Cholesterol
 
64
mg
21
%
Sodium
 
471
mg
20
%
Potassium
 
1003
mg
29
%
Carbohydrates
 
14
g
5
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
27
g
54
%
Vitamin A
 
5897
IU
118
%
Vitamin C
 
47
mg
57
%
Calcium
 
72
mg
7
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.