This Thai Red Curry Salmon is bursting with flavor! Tender salmon cooks in a creamy red curry sauce made with coconut milk and vibrant spices.
It’s super easy to whip up and pairs perfectly with rice. I always feel like a top chef when I make it—plus, the whole house smells amazing! 🍚🐟
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are ideal for this dish. If you can’t find fresh, frozen fillets work too. Just make sure to thaw them properly before cooking.
Thai Red Curry Paste: This ingredient is what makes the dish vibrant. If you prefer milder flavors, use less curry paste or substitute with yellow curry paste. For a vegetarian version, look for a paste without shrimp paste.
Coconut Milk: Full-fat coconut milk gives a creamy texture. If you’re looking for a lighter alternative, you can use light coconut milk or even unsweetened almond milk, but the texture won’t be as rich.
Fish Sauce: This adds depth and umami. If you’re vegetarian, you can swap it for soy sauce or coconut aminos to keep the flavor balanced.
Thai Basil: The unique flavor of Thai basil is perfect for this dish. If you can’t find it, regular basil can be used, though the taste will be slightly different. You could also try mint as another fresh alternative.
How Do I Make Sure My Salmon Is Cooked Perfectly?
Cooking salmon just right can be tricky! To ensure it’s perfectly flaky, keep these tips in mind:
- Cook on medium heat to avoid a burnt outside while the inside remains raw.
- Don’t rush! Simmer gently for about 8-10 minutes, depending on thickness. Check for doneness by poking with a fork; it should flake easily and no longer be translucent.
- If you’re worried about overcooking, take it off the heat when it’s almost done. The residual heat will finish cooking it.
Enjoy your Thai Red Curry Salmon with confidence—pair it with rice and your favorite vegetables for a balanced meal!
Thai Red Curry Salmon
Ingredients You’ll Need:
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/2 cup Thai basil leaves (or regular basil if unavailable)
- 1-2 red chilies, thinly sliced (optional, for garnish)
- Fresh cilantro leaves, roughly chopped (for garnish)
- 1 lime, cut into wedges
- Steamed jasmine rice, for serving
How Much Time Will You Need?
This delightful dish should take you about 30 minutes from start to finish. You’ll spend about 10 minutes prepping your ingredients, and then around 20 minutes cooking everything together. It’s a quick and rewarding meal that’s full of flavor!
Step-by-Step Instructions:
1. Sauté The Aromatics:
In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until the onion is soft and translucent. This will form the flavorful base for your curry.
2. Add Garlic and Ginger:
Next, stir in the minced garlic and grated ginger. Cook for another minute until they become fragrant. This step helps to bring out their wonderful flavors before adding the curry paste.
3. Mix In The Curry Paste:
Add the Thai red curry paste to the skillet and cook for 1-2 minutes, stirring continuously. You want to cook the paste a bit to intensify its flavors before moving on to the next ingredients.
4. Create The Sauce:
Pour in the coconut milk, and add the fish sauce and brown sugar. Stir well to combine everything, then bring the sauce to a gentle simmer. This creamy base is what makes your dish so delectable!
5. Cook The Salmon:
Carefully place the salmon fillets into the curry sauce, making sure to spoon some of the sauce over the top. Cover the skillet and let it simmer gently for about 8-10 minutes. Keep an eye on it; you’re looking for the salmon to cook through and flake easily.
6. Add The Fresh Herbs:
Once the salmon is cooked, stir in the Thai basil leaves and let them wilt in the sauce for another 1-2 minutes. The fresh basil will brighten up the flavor of the dish!
7. Serve and Garnish:
Serve the salmon and sauce over steamed jasmine rice. Don’t forget to garnish with sliced red chilies, fresh cilantro, and a wedge of lime. Squeeze the lime over your dish for an extra zing before enjoying!
Now, dig in and savor the wonderful blend of flavors in your Thai Red Curry Salmon!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just ensure that it’s fully thawed before cooking. The best methods are to leave it in the refrigerator overnight or submerge the sealed packaging in cold water for quicker thawing.
What If I Don’t Have Thai Red Curry Paste?
If you don’t have Thai red curry paste, you can substitute with yellow curry paste, but the flavor will be milder and less spicy. You can also mix equal parts of curry powder and chili paste as an alternative, adjusting to taste.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently on the stove or microwave, adding a splash of coconut milk or water to maintain the sauce’s creaminess.
Can I Make This Dish Ahead of Time?
You can prepare the curry sauce and cook the salmon a few hours in advance. Just keep it covered in the refrigerator. When ready to serve, gently reheat on the stove over low heat until warmed through. Enjoy the convenience without compromising on flavor!
