Thai Salmon Curry

Deliciously simple this Thai salmon curry is made by pan-searing salmon in to a rich and creamy coconut milk curry sauce that's all whipped up in just 30-minutes.

Course Main Course

Cuisine Thai

Diet Gluten Free, Low Lactose

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 499kcal

Author Emmeline Kemperyd

Equipment

2 Skillets, woks or frying pans
Measuring cups (metric or US)*
Measuring spoons*

Ingredients

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

US Customary - Metric

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

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.
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