This Thai Red Curry Salmon is a tasty dish that brings together flaky salmon and a creamy coconut curry sauce. It’s bursting with flavor from spices and veggies!
Not to brag, but when I make this meal, my kitchen smells like a fancy restaurant! 🍽️ I love serving it over rice for a cozy dinner that’s super quick to whip up!
Key Ingredients & Substitutions
Salmon: Fresh salmon is ideal, but if you’re looking for an alternative, consider using trout or even chicken. For a plant-based option, tofu or tempeh works well too. Each option brings its own taste!
Coconut Milk: This is key for creaminess. If you’re dairy-free, coconut milk is great. You can substitute with almond or soy milk, but it won’t be as rich. For a lighter option, use light coconut milk!
Thai Red Curry Paste: This gives the dish its flavor. If you can’t find it, try green curry paste. For a milder alternative, use some mild curry powder instead.
Fish Sauce: It adds depth to the sauce. For a vegetarian option, soy sauce or tamari works nicely. Just keep in mind it’s saltier!
How Do You Get the Salmon Crispy Yet Tender?
Getting that perfect sear on your salmon is important for flavor. Start by heating the oil at medium-high. Make sure the fish is patted dry — this helps it crisp up. Here’s how:
- Place the salmon skin-side down (if you’re using skin) in the hot oil.
- Don’t move it around! Let it cook for about 4-5 minutes until golden. The key is patience!
- When ready, gently flip it to cook the other side for 2-3 minutes.
Be careful not to overcook the salmon! It should be slightly underdone in the center; it will continue to cook a bit when you add it back to the sauce.
Thai Red Curry Salmon
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (about 6 oz each), skin on or off per preference
- 1 tablespoon vegetable or coconut oil
For the Sauce:
- 1 can (13.5 oz) coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red chili, thinly sliced (optional, for garnish)
- 1/2 cup fresh Thai basil leaves (or regular basil)
- 1 lime, sliced into wedges
For Serving:
- 1 cup jasmine rice (uncooked)
- Salt, to taste
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and cook. You’ll spend about 10 minutes cooking the rice and the salmon, and then about 20 minutes making the curry sauce and bringing everything together. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Rice:
Start by making the jasmine rice. Follow the instructions on the package to cook it, then keep it warm while you prepare the rest of the meal.
2. Sear the Salmon:
Next, pat the salmon fillets dry and season them lightly with salt. In a large skillet, heat the oil over medium-high heat. Place the salmon in the skillet skin-side down if the skin is on. Sear the salmon for about 4-5 minutes until it’s golden and crispy. Flip the fillets and cook for another 2-3 minutes until just cooked through. Once done, remove the salmon from the skillet and set it aside.
3. Make the Curry Sauce:
In the same skillet, lower the heat to medium. Add the Thai red curry paste and stir it around for about 1 minute until it becomes fragrant. This is where your kitchen will start smelling amazing!
4. Combine Ingredients:
Pour in the coconut milk, fish sauce, and brown sugar. Stir everything together and let the sauce simmer gently for about 3-5 minutes so the flavors meld together and the sauce thickens a bit.
5. Add the Basil:
Add the fresh basil leaves to the sauce and stir until they are just wilted. This will give your curry a fresh, fragrant flavor!
6. Add the Salmon Back In:
Return the salmon fillets to the skillet, placing them in the sauce. Spoon some sauce over the salmon and warm it through for 1-2 minutes.
7. Serve and Enjoy:
Your Thai red curry salmon is ready! Serve it hot over the jasmine rice, drizzling the curry sauce over the top. Garnish with sliced red chili, extra basil, and lime wedges for squeezing over the dish.
Enjoy this vibrant, flavorful meal that’s as comforting as it is delicious!
Can I Use Other Types of Fish for This Recipe?
Absolutely! While salmon is a fantastic choice for this dish, you can also use trout, cod, or halibut. Just adjust the cooking time based on the thickness of the fish, as some may cook faster than salmon.
What If I Don’t Have Thai Red Curry Paste?
Don’t worry! If you can’t find Thai red curry paste, you can substitute it with green curry paste or even store-bought curry powder. Just start with a smaller amount, taste as you go, and adjust to your preference!
Can I Make This Recipe Ahead of Time?
Yes, you can! Prepare the curry sauce and cook the salmon in advance. Store them separately in airtight containers in the fridge for up to 2 days. Reheat gently in a skillet, adding a little coconut milk if the sauce has thickened too much.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the curry on the stove, adding a splash of water or coconut milk if needed to restore creaminess.
