If you love salmon and are looking to spice up your weekly dinners, this red curry salmon is perfect. Ready in 30 minutes, and absolutely delicious, it will become a meal in your weekly rotation.
Salmon filets are a food that I constantly have in my freezer. It is a staple in my house. Salmon is packed with omega-3s, is great for brain development, and is just delicious. However, regular salmon can get boring pretty quickly. Enter this red curry salmon aka my red Thai salmon curry. This recipe is so quick to make and so easy, but packed full of flavor and is absolutely delicious.
A brief note on curry paste:
The history of curry paste in Thai food is deeply intertwined with the culinary and cultural development of Thailand. Thai cuisine is known for its intricate balance of flavors, vibrant colors, and aromatic herbs and spices. Curry pastes are essential components of many Thai dishes, providing the foundation for the rich and complex flavors that Thai food is famous for.
While the exact origins of curry paste in Thai cuisine might not be definitively documented, it’s believed that curry paste recipes were influenced by a combination of local ingredients and influences from neighboring countries, as well as historical trade routes and migration patterns.
What ingredients do you need for red curry salmon?
Fish sauce: a staple in Thai cooking. Fish sauce is a very unique taste and can add a ton to a dish. We don’t use soy sauce in this recipe, only fish sauce.
Lime juice: lime juice adds a great acidity to the dish.
Thai Red Curry Paste: This adds so much flavor and really is the essence of the dish. It also gives our sauce its color. In Thai cooking, you use curry paste and no so much curry powder as you would in Indian cooking. I use a store-bought curry paste.
Salmon filets: This is our protein for this dish. I use sockeye salmon but you can use wild salmon, fresh salmon, or frozen (be sure to thaw is overnight in the fridge first if you plan to use frozen)
Fresh Cilantro: This is a garnish you will use at the end of the dish
Sugar: To add a bit of sweetness to the dish
Chili Pepper: To add some spice
Chili Powder: For flavor in our dish
Garlic: Everything tastes better with garlic
Ginger: I use ginger powder in this recipe as I never have enough of an excuse to use enough fresh ginger to warrant having it in my fridge but we use it to help bring out the flavor in the dish.
Coconut Cream: Coconut cream is the liquid in our dish, the base of our sauce. Coconut cream allows the dish to be dairy free but does not compromise on creaminess. Coconut milk is great but it does not have the same level of creaminess that coconut cream can afford.
Small Onion: You can also use small shallots but a small onion works just fine in this recipe
Salt and Pepper: To taste
Oil: I like using a clear oil like canola or vegetable but you can use olive oil.
Green Onion: As a garnish and is optional
Another optional topping is Thai basil (or fresh basil aka regular basil)
How do you make this red curry salmon?
Make sure your: salmon filets aren’t too wet. Press paper towel onto them to remove the moisture. You do not want too much water releasing while you are cooking them.
Fill your baking dish with oil: place it on a medium heat. Take the salmon filets and place with the skin side up – this means place the non-skin side face down in the pan. Cook the salmon fillets for 2 minutes and then remove from the pan and set aside.
Put oil into the pan: and add your chopped onions along with the ginger. You want these to caramelize and brown. If you find that the onions are sticking to the bottom of your pan, you can add a bit of water to deglaze your pan. Cook these for about 7 minutes on a medium heat.
Once the onions are cooked: add the sugar, chili pepper, and minced garlic to the pan and allow it to cook for one minute. Add the red Thai curry paste and let it cook for one minute.
Proceed to then add: the chili spice, fish sauce, and your coconut cream. You want to make a creamy curry sauce, therefore coconut cream is your best option (not full-fat coconut milk). Use the entire can and break it down with a wooden spoon.
Add the juice: from half of a lime and some lime slices into the sauce. Then place the salmon filets into the pan and cook for 10-15 minutes on a medium heat. The internal temperature of salmon when cooked is 145°F. Check the salmon steaks while you are cooking them (you can check every 2-3 minutes) to make sure that they reach the desired internal temperature.
Remove from the stove: top with green onion, fresh cilantro, and serve immediately. You can serve this over rice, mashed potatoes, or with some sort of flat bread.
*Use large limes and slice them if you’d also like to garnish the dish with lime slices.
Why should you make this recipe?
Making Thai food at home can be easy and delicious. This Thai coconut salmon curry aka red curry salmon is perfect for the whole family. Ingredients are available at your local grocery store, and the red curry sauce for this dish is delectable. The meal itself takes around 30 minutes and is the perfect weeknight meal or an easy recipe for your weekend. the Thai flavors in this dish are evident from the fish sauce and the red curry paste. The flavor profile is unique but is the perfect blend of sweet and savory. This red salmon curry is the ideal meal.
Tips for this red curry salmon recipe:
If you are unfamiliar with cooking salmon: be sure that the internal temperature is 145°F. That is when you know salmon is fully cooked.
Make sure to use red curry paste in this recipe: there are many different types (green curry paste, yellow curry paste). The essence of this dish is red curry paste
If you’d like a bit more heat: add more red chili peppers
Storage Tips for this red curry salmon:
Cooling: Allow the cooked salmon to cool down to room temperature before storing it. Avoid leaving it at room temperature for more than 2 hours, as bacteria can start to grow.
Refrigeration: If you plan to consume the cooked salmon within a couple of days, store it in an airtight container or wrap it tightly in plastic wrap. Place the container in the refrigerator at a temperature of 40°F (4°C) or lower. Cooked salmon can be stored in the refrigerator for up to 3-4 days.
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Laura
CHECK OUT OTHER RECIPES HERE
Red Curry Salmon: Easy Thai Red Curry Salmon Recipe!
Equipment
- 1 pan
Ingredients
- 4 filets Salmon I use sockeye salmon
- 1 Lime Large
- 1 tablespoon Fish Sauce Make sure it is gluten free
- 3 tablespoon Red Thai Curry Paste Make sure it is gluten free
- 1 tablespoon Sugar
- 1 14 oz can Coconut Cream
- 1 teaspoon Ginger
- ½ teaspoon Chili Powder
- 1 Red Chili Pepper
- 5 Garlic Minced
- 1 Green Onion Sprig For garnish
- Fresh Cilantro For Garnish
- Salt and Pepper To your taste
- 1 small Onion You can use shallots instead
Instructions
- Make sure your: salmon filets aren’t too wet. Press paper towel onto them to remove the moisture. You do not want too much water releasing while you are cooking them.
- Fill your baking dish with oil: place it on a medium heat. Take the salmon filets and place with the skin side up – this means place the non-skin side face down in the pan. Cook the salmon fillets for 2 minutes and then remove from the pan and set aside.
- Put oil into the pan: and add your chopped onions along with the ginger. You want these to caramelize and brown. If you find that the onions are sticking to the bottom of your pan, you can add a bit of water to deglaze your pan. Cook these for about 7 minutes on a medium heat.
- Once the onions are cooked: add the sugar, chili pepper, and minced garlic to the pan and allow it to cook for one minute. Add the red Thai curry paste and let it cook for one minute.
- Proceed to then add: the chili spice, fish sauce, and your coconut cream. You want to make a creamy curry sauce, therefore coconut cream is your best option (not full-fat coconut milk). Use the entire can and break it down with a wooden spoon.
- Add the juice: from half of a lime and some lime slices into the sauce. Season with salt and pepper. Taste the sauce as it cooks. Then place the salmon filets into the pan and cook for 10-15 minutes on a medium heat. The internal temperature of salmon when cooked is 145°F. Check the salmon steaks while you are cooking them (you can check every 2-3 minutes) to make sure that they reach the desired internal temperature.
- Remove from the stove: top with green onion, fresh cilantro, and serve immediately. You can serve this over rice, mashed potatoes, or with some sort of flat bread.
Anne says
Love Thai red curry. I was wondering if it would freeze. I’m on my own and it’s hard to just cook for one! It helps if I can cook in batches, for freezing. Thank you.
Laura Sirkovsky-Kauffman says
Hi Anne!
I have never tried freezing it but that is a good question. You may be able to freeze the sauce and reheat is when you want to use it and then cook it with a salmon filet.
You do run the risk of the oil separating from the sauce and I am not sure how that would work but please do let me know if you do it and how it turns out!
Good luck!
Angela says
This is so different from any salmon preparation I have made. I love salmon and Thai cuisine and can’t wait to try this amazing looking version.
Terry says
I plan on trying this recipe this weekend. Can you recommend a good chili powder?
Laura Sirkovsky-Kauffman says
Hi Terry,
McCormick is what I use.
Hope this helps!
Marty says
DELICIOUS!!!! We love salmon in this house but are always looking for new recipes to work with… this was excellent, thank you Laura!!
Laura Sirkovsky-Kauffman says
So glad you love it!
Jomelyn Mauermann says
This salmon curry looks lovely! Can’t wait to make it. Our family loves salmon so much!!
Laura Sirkovsky-Kauffman says
Hope you all love it!