Enjoy authentic Thai flavors in a super creamy sauce with this Thai Salmon Curry. Pan-seared salmon is served in a creamy coconut milk curry sauce, all done in just 30 minutes. This quick and flavorful Thai Salmon Curry makes the perfect weeknight dinner!
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This red curry salmon is the perfect way to turn everyday salmon into something flavorful, healing, and cozy. True comfort food you can enjoy year-round! And when you tire of it (if you ever do!) - try my Salmon Stew instead.
With minimal ingredients, this Thai Salmon Curry is simple, saucy, and loaded with fresh vegetables. The perfect dish to whip up on a cool night!
Why you will love this recipe
- Quick to make and done in 30 minutes
- Easy but fresh ingredients
- Authentic flavor, and lots of it!
- Fresh bursts of cherry tomatoes in every bite
- A warm and comforting dish but simple to whip up
- Nice and spicy just as it should be!
- Naturally dairy-free
What's the secret to a delicious curry?
A curry is only as delicious as the ingredients used. Though curry powder can add flavor, the creamy and comforting blend of a Thai curry is so much more than that.
While other cuisines use a lot of dried spices in their curries, Thai cooking relies heavily on fresh spices and aromatics. That's why this recipe uses fresh ginger, onion, and garlic cloves, and even the curry paste is made from fresh spices and aromatics.
What you need to make it
Ingredient notes & substitutions
- Fresh lime juice is best and will give better flavor, though bottled will work in a pinch.
- Red curry paste can vary in quality, flavor, and potency. I like the Mae Ploy* brand as it's the most flavorful. Adjust the amount to suit your taste preference and use less if you're sensitive to spice.
- Olive oil can be swapped for a neutral cooking oil or coconut oil.
- Salmon fillets: The fresher the salmon, the longer the curry can be stored. Aim for bright pink to orange-hued fillets that spring back quickly when touched. You can start with fresh or frozen salmon - just make sure to thaw it first if frozen.
- Brown sugar can be swapped for coconut palm sugar, cane sugar, or white sugar.
- Shallots can be swapped for red or yellow onion.
- Full-fat coconut milk maximizes the creamy texture of the sauce, but light coconut milk will work if that's all you have.
- Zucchini can be substituted with asparagus, red bell peppers, or green beans.
How to make it
- Heat olive oil in a skillet over medium heat and add in the salmon.
- Sprinkle with salt and pepper and cook until it looks cooked on the outside.
- In another skillet, saute the shallots, garlic, and ginger in oil until fragrant.
- Add in the curry paste and mix well.
- Mix in the coconut milk and simmer.
- Add in the zucchini and cook for a couple of minutes.
- Stir in the cherry tomatoes,
- Mix in the lime juice, brown sugar, and fish sauce. Stir and adjust the flavor as needed before adding in the salmon.
Tips & tricks
- Adjust the spiciness by using more or less Thai red curry pasteBut keep in mind that this dish should be spicy, and using too little curry paste will make it less flavorful
- To make it spicier, you can also add bird's eye chilis or red pepper flakes
- Do not overcook the salmon, it only takes a few minutes, and it will keep cooking as it sits
- The salmon pieces stay together better when cooked first. However, if you're short on time you can add them in with the tomatoes and simmer for a few minutes until cooked through.
Storing, Freezing & Reheating
Store leftovers for up to 4 days in the fridge in an airtight container.
Freeze leftovers for up to 4 months. Make sure to freeze the Thai salmon curry separately from the rice you serve it on.
Reheat leftovers in the microwave in 30-second intervals or on the stove in a small pot until heated through.
What to serve with it
This coconut curry salmon has a rich, creamy sauce. The best ways to enjoy it are served on either of the following:
- Plain jasmine rice
- Cooked basmati rice
- Egg noodles
- Cauliflower rice
You can also sprinkle with lime zest, chili flakes, Thai basil leaves, or lemongrass before serving.
Recipe FAQ
Yes! You can make the red curry salmon a day or two before and store it in the fridge until you need it. From there, reheat slowly in the microwave or on the stove. Make sure to store the Thai Salmon Curry separately from the rice you serve it on, to avoid the rice absorbing all the liquid.
You can easily make a vegetarian Thai curry by subbing the salmon for extra vegetables like mushrooms and sweet potatoes or chunks of tofu for added protein.
To make an authentic tasting Thai curry you will want to use coconut milk. Coconut milk creates a super creamy sauce, and also adds lots of great flavor. I would not recommend using milk or regular cream instead.
More quick & easy Thai recipes to try
Looking for more quick & easy Thai recipes to make at home?
- Shrimp Curry
- Massaman Chicken Curry (Gaeng Massaman Gai)
- Fried Spaghetti with Chicken & Green Curry
- Larb Gai (Spicy Thai Minced Chicken Salad)
- Thai Curry Fried Rice
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...and let me know what you loved about it in the comments.
Recipe
Thai Salmon Curry
Print RateIngredients
- 3 tablespoon olive oil divided, or neutral cooking oil or butter
- 1 lb salmon cut in 1 inch (2.5 cm) cubes
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup chopped shallots or red / yellow onion
- 2 teaspoon chopped garlic
- 2 tablespoon chopped fresh ginger or ground ginger
- ¼ cup red curry paste or less for less spice
- 1 (14 oz) can coconut milk
- 1 zucchini sliced in half-moons, ¼ inch (0.5 cm) thick
- 2 cups cherry tomatoes halved
- 2 tablespoon fresh lime juice
- 2 teaspoon brown sugar or palm sugar or white sugar
- 1 tablespoon fish sauce
To serve
- 4 servings jasmine rice
Instructions
- Heat 1 tablespoon olive oil in a skillet or frying pan over medium heat and add in the salmon. Season with salt and pepper and cook until cooked on the outside, then remove the pan from the heat.¼ teaspoon salt, ¼ teaspoon ground black pepper, 1 lb salmon
- In another skillet or wok, heat 2 tablespoons of olive oil over medium heat, then add chopped shallots, garlic and ginger. Sauté 2 minutes until fragrant and softened.3 tablespoon olive oil, ½ cup chopped shallots, 2 teaspoon chopped garlic, 2 tablespoon chopped fresh ginger
- Add curry paste and cook 1 minute while mixing it in with the shallots, garlic and ginger.¼ cup red curry paste
- Add coconut milk, mix, and simmer 2 minutes. Stir occasionally.1 (14 oz) can coconut milk
- Add zuchini, mix, and cook 2 minutes.1 zucchini
- Add cherry tomatoes and simmer 1 minute.2 cups cherry tomatoes
- Mix in lime juice, brown sugar and fish sauce. Taste test and add more seasonings if needed. Then add in the cooked salmon and simmer 1 minute.2 tablespoon fresh lime juice, 2 teaspoon brown sugar, 1 tablespoon fish sauce
- Serve with a side of rice.4 servings jasmine rice
Equipment (may contain affiliate links)
- 2 Skillets, woks or frying pans
- Measuring cups (metric or US)*
Video
Notes
- Fresh lime juice is best and will give better flavor though bottled will work in a pinch.
- Red curry paste can vary in quality, flavor, and potency. Adjust the amount to suit your taste preference and use less if you're sensitive to spice.Â
- Full-fat coconut milk maximizes the creamy texture of the sauce. Light coconut will work if that's all you have.
- Zucchini can be substituted with asparagus, red peppers, or green beans.
- Store leftovers for up to 4 days in the fridge in an airtight container.
- Freeze leftovers for up to 4 months.
- Reheat leftovers in the microwave in 30 second intervals or on the stove in a small pot until heated through.
- Adjust the spiciness by using more or less Thai red curry pasteBut keep in mind that this dish should be spicy, and using too little curry paste will make it less flavorful
- To make it spicier, you can also add bird's eye chilis or red pepper flakes
- Do not overcook the salmon, it only takes a few minutes, and it will keep cooking as it sits
- The salmon pieces stay together better when cooked first. However, if you're short on time you can add them in with the tomatoes and simmer for a few minutes until cooked through.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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