Salmon in Thai Red Curry Sauce

Salmon pan-seared in delicious Thai red curry sauce.

Salmon in Thai Red Curry Sauce

Course Dinner, Main Course

Cuisine Thai

Keyword curry salmon, salmon curry

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 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.

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