This Thai Red Curry Salmon is a burst of flavor! Tender salmon fillets swim in a rich, spicy coconut milk sauce blended with vibrant red curry paste and fresh veggies.
I love how quick this dish is to make. Just simmer everything together, and you have a delicious dinner ready in no time. Serve it over rice, and it’s a winner! 🍚
Key Ingredients & Substitutions
Salmon: Fresh, skinless salmon fillets are perfect here. If you’re looking for a lighter option, consider using cod or tilapia instead. They will pick up the curry flavor nicely!
Red Curry Paste: This ingredient gives the dish its signature flavor. If you don’t have red curry paste, green curry paste works fine, though the flavor will differ. For a milder taste, use half the amount and adjust to your preference.
Coconut Milk: Full-fat coconut milk provides creaminess. If you want a lighter version, use light coconut milk or even unsweetened almond milk, but keep in mind the richness will decrease.
Fresh Vegetables: Instead of spinach and red pepper, you could swap in broccoli, snap peas, or even zucchini. Just make sure to adjust the cooking time for harder vegetables.
Fish Sauce: This adds umami. If you’re vegetarian, use soy sauce or tamari to get a similar depth of flavor. You can also use a bit of salt to taste.
How Can I Achieve Perfectly Cooked Salmon?
Cooking salmon in a curry sauce requires attention so it doesn’t overcook. Follow these tips for perfect results:
- Simmer the salmon gently on low heat. High heat can dry it out.
- Cook until it’s just opaque in the center, which usually takes only 8-10 minutes.
- Check doneness by using a fork; it should flake easily. If it resists, give it another minute.
By following these techniques, your salmon will be tender and flavorful every time!
How to Make Thai Red Curry Salmon
Ingredients You’ll Need:
For the Curry:
- 2 salmon fillets (6 oz each), skin removed
- 1 tbsp vegetable oil or coconut oil
- 3/4 cup red curry paste
- 1 can (14 oz) coconut milk (full fat for richness)
- 1/2 cup chicken or vegetable broth
- 1 small onion, finely chopped
- 1 red bell pepper, chopped
- 2 cups fresh spinach leaves
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- Juice of 1 lime
- Fresh Thai basil leaves and fresh cilantro, chopped (for garnish)
- 1 lime, sliced for garnish
- Cooked jasmine rice, for serving
- Optional: chopped fresh red chili or chili flakes for extra heat
How Much Time Will You Need?
This delicious dish will take about 10 minutes to prepare and another 15 minutes to cook, for a total time of around 25 minutes. Quick, easy, and full of flavor!
Step-by-Step Instructions:
1. Prepare the Base:
In a large skillet or saucepan, heat the vegetable oil or coconut oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes. This step builds a flavorful foundation for your curry!
2. Add Flavorings:
Next, stir in the minced garlic, grated ginger, and red curry paste. Cook this mixture for 1-2 minutes until it’s fragrant, filling your kitchen with delightful aromas!
3. Create the Curry Sauce:
Pour in the can of coconut milk and the vegetable or chicken broth, stirring everything together. Bring the mixture to a gentle simmer, which is where all the magic happens!
4. Season the Sauce:
Add in the fish sauce and brown sugar, stirring to combine. Taste the curry sauce to see if it needs any adjustments—everyone has different preferences when it comes to spice and sweetness!
5. Cook the Salmon:
Gently add the salmon fillets into the sauce, spooning some of the curry over the top. Let them simmer for about 8-10 minutes, or until the salmon is fully cooked and flakes easily with a fork.
6. Add the Veggies:
In the last 3 minutes of cooking, toss in the chopped red bell pepper and fresh spinach. This will add color and nutrition to your dish while keeping the veggies vibrant and crisp!
7. Finish with Lime:
Once everything is cooked, remove the pan from heat and stir in the lime juice for a fresh, zesty pop!
8. Serve Up and Enjoy:
Serve the Thai Red Curry Salmon over a bed of fluffy jasmine rice. Top it with fresh Thai basil leaves, chopped cilantro, and lime slices. If you like it spicy, sprinkle on some fresh red chili or chili flakes for that extra kick!
Enjoy your vibrant, creamy Thai Red Curry Salmon! It’s sure to be a hit!
Can I Use Frozen Salmon for This Recipe?
Absolutely! If you’re using frozen salmon, just make sure to thaw it completely before cooking. Thaw in the fridge overnight or quickly in a sealed plastic bag submerged in cold water. Pat it dry before adding it to the curry for best results!
Can I Make This Dish Spicier?
Yes, if you prefer more heat, you can add extra red curry paste or toss in sliced fresh chilies while cooking. Alternatively, sprinkle some chili flakes at the end for adjustable heat!
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. To reheat, gently warm on the stove or microwave until heated through, stirring occasionally to maintain the creamy consistency.
Can I Substitute the Coconut Milk?
Yes, if you’re looking for a lighter option, you can use light coconut milk or unsweetened almond milk. However, keep in mind that this substitution may alter the creaminess and flavor of the dish slightly.
