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Home » Entrées » Fish & Seafood Recipes

Salmon in Thai Red Curry

Feb 6, 2020 · 6 Comments

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Tender and succulent salmon fillets covered with delicious, velvety Thai red curry, served over white jasmine rice. Add a green mango salad and you will have an unforgettable meal.

Salmon in red curry sauce with mango salad next to it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I tried several curry dishes in the past but never felt like it was something I wanted to try again. It all changed when I made this Thai-style red curry with coconut cream and milk. The curry was delightfully spicy, with a touch of sweetness, plenty of savory notes and a velvety texture. I've paired it with many things, chicken meatballs, shrimp, and even roasted vegetables. It makes everything taste better.

Curry salmon over white rice in a bowl, served with mango salad.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

But what tasted exceptionally good with this curry was salmon. I don't think I've enjoyed eating salmon this much in a long, long while. It was delightful. Tender, moist fish covered in brightly colored, delicious curry sauce. This curry is hard not to like. It has a perfect balance of sweet, spicy, salty and savory. It's not the kind that you need to have a taste for, it will appeal to just about anyone.

Salmon and curry over white rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Without a doubt, the best side dish for this curry salmon is jasmine rice. Put some red curry sauce on it and it alone will make a delightful meal. I added my favorite green mango salad to go along. It felt like I was in Thailand, in a little mom and pop restaurant where they serve home-style food made with love.

Salmon pan-seared in delicious Thai red curry sauce.

Salmon in Thai Red Curry Sauce

5 from 2 votes
Print Pin Rate
Course: Dinner, Main Course
Cuisine: Thai
Keyword: curry salmon, salmon curry
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 servings
Calories: 678kcal
Author: Victor

Ingredients

  • 24 oz salmon fillet skinless; cut into four 6-oz pieces
  • 4 cups cooked jasmine rice

For the red curry sauce

  • 2 Tbsp coconut oil or vegetable oil
  • 1 Tbsp Thai red curry paste plus more to taste (see notes)
  • ¼ cup coconut cream
  • 1 cup coconut milk
  • 1 Tbsp fish sauce plus more to taste
  • 1 tsp brown sugar packed

For garnish

  • 1 red Thai long chile fresh; sliced on the diagonal and seeded; or halved, seeded then cut into long slivers
  • 2 kaffir lime leaves fresh; cut lengthwise into very thin strips (optional but highly recommended)

Instructions

  • In a large frying pan, combine the oil, curry paste, and coconut cream over medium-high heat and fry until the mixture is fragrant and the coconut fat separates, about 2 minutes.
  • Next, stir in the coconut milk, fish sauce, and sugar, and continue cooking until the curry sauce has thickened a little, about 1-2 minutes. While the curry sauce is cooking, taste for the spiciness and the saltiness. Add more curry paste and fish sauce, if desired.
  • Add the fish fillets to the pan in a single layer, leaving space between them. Drizzle with the sauce. Turn down the heat to medium-low, cover, and simmer for 2 minutes. Flip the fish and continue simmering, covered, for another 2 minutes, or until the fish is cooked through and easily separates with a fork (internal temperature at least 140F).
  • Carefully remove the salmon from the pan and plate, over a bed of rice. Drizzle with the curry sauce from the pan. If the curry sauce becomes too thin due to water leaving the fish, simmer it for a few minutes to thicken a little.
  • Garnish with the sliced red Thai chiles, lime leaf strips over the top and serve immediately.

Notes

Different brands of Thai red curry sauce differ in taste and the level of spiciness. Try a few and pick the one that you like. Some taste way better than others. Some can be quite spicy so I use only a tablespoon or two in this recipe. Some are very mid, I can go as high as 4-5 tablespoons to get the desired level of heat.

Nutrition

Calories: 678kcal | Carbohydrates: 49g | Protein: 40g | Fat: 36g | Saturated Fat: 23g | Cholesterol: 94mg | Sodium: 438mg | Potassium: 1075mg | Fiber: 1g | Sugar: 2g | Vitamin A: 659IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 4mg

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    Garlic Butter Shrimp Pasta
  • Close up of broiled shrimp on a white serving platter.
    Broiled Shrimp
  • Seared halibut filets in oil in a white pan, with lemon slices .
    Pan Seared Halibut with Smoked Salmon Butter

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    Recipe Rating




     

  1. Gaylord Rapanot says

    July 20, 2023 at 5:43 pm

    5 stars
    Fantastic!! I definitely loved every bit of it.

    Reply
    • victor says

      July 31, 2023 at 1:04 pm

      Happy to hear it. Enjoy!

      Reply
  2. Carrie says

    March 26, 2020 at 6:46 am

    5 stars
    Such a simple recipe yet so delicious. This is my first attempt at Thai cuisine and it was a huge success. I feel inspired! This recipe is a definite keeper. Thanks for sharing!

    Reply
    • victor says

      March 26, 2020 at 8:40 am

      You are very welcome!

      Reply
  3. Mirth27 says

    March 08, 2020 at 11:50 am

    Thanks, Victor, for simplifying a recipe I rarely make at home because of the complexity. Some of the depth of the dish is lost but none of the flavour and it can be made mid-week.
    Cheers!

    Reply
    • victor says

      March 08, 2020 at 12:02 pm

      A homemade curry sauce made with quality ingredients would definitely add more depth but making it will certainly add a lot more work. Still, this dish is very, very good with a store-bought red curry sauce. I would just recommend trying a few available and picking that one that tastes best as they may differ quite a bit from one another.

      Reply

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