This Thai Red Curry Salmon is a wonderful dish that brings together tender salmon fillets and a rich, creamy red curry sauce. It’s packed with flavor from coconut milk, spices, and fresh herbs!
Cooking this dish is a breeze! I love how the salmon cooks quickly and absorbs all those tasty curry flavors. Serve it over rice for a meal that feels special but is super easy to whip up.
Key Ingredients & Substitutions
Salmon: Fresh salmon is ideal, but if you can’t find it, try using trout or cod. Both have a similar texture and will hold up well in the curry.
Coconut Milk: Full-fat coconut milk gives a creamy texture. If you want a lighter option, use light coconut milk or even unsweetened almond milk, but the flavor will be less rich.
Thai Red Curry Paste: This is key for flavor, but if you can’t find it, homemade versions or even green curry paste can work. Just remember the heat level may vary.
Fish Sauce: It adds depth and umami. If you’re vegetarian, swap it for soy sauce or tamari for a similar saltiness.
Herbs: Thai basil and cilantro are fresh and fragrant, but if you can’t find Thai basil, regular sweet basil can substitute in a pinch.
How Do I Get the Salmon Cooked Just Right?
Cooking salmon perfectly is all about timing and temperature. Here’s how to do it:
- Start with a hot skillet. Preheat it well to get a good sear.
- Cook salmon skin side down for 3-4 minutes without moving it. This allows the skin to crisp up.
- When flipping, use a spatula for support to prevent breaking the fillet. Cook for an additional 2-3 minutes.
- To check if it’s done, use a fork to see if it flakes easily. If it does, it’s ready!
Taking these steps ensures your salmon is tender and flavorful without being overcooked. Enjoy your cooking!
How to Make Thai Red Curry Salmon
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon vegetable oil
For the Curry Sauce:
- 1 can (13.5 oz) coconut milk (full fat)
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/2 cup chicken or vegetable broth
For Garnishing:
- 1 red chili, thinly sliced (optional)
- Fresh Thai basil leaves (a handful)
- Fresh cilantro leaves (a handful)
- 1 lime, cut into wedges
- 2 cups cooked jasmine rice
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 15 minutes of cooking time, which means you can have a delicious meal ready in just 25 minutes! It’s quick, easy, and absolutely satisfying!
Step-by-Step Instructions:
1. Sear the Salmon:
Start by heating the vegetable oil in a large skillet over medium heat. When the oil is hot, add the salmon fillets, placing them skin side down if they have skin. Cook for about 3-4 minutes until the bottom is browned. Be gentle when flipping the fillets—turn them carefully and cook for another 2-3 minutes on the other side. Once done, remove the salmon from the pan and set aside.
2. Prepare the Curry Sauce:
Now, lower the heat to medium-low. In the same skillet, add the Thai red curry paste and stir-fry it for about 1 minute, or until you start to smell the delightful aroma. This is the key step for bringing out the flavor!
3. Create the Creamy Base:
Pour in the can of coconut milk, the chicken or vegetable broth, fish sauce, and brown sugar. Give everything a good stir to mix. Let the sauce come to a gentle simmer, which should take just a minute or two.
4. Cook the Salmon in Sauce:
Carefully return the salmon fillets to the skillet, spooning some of the curry sauce over them. Allow the salmon to cook in the sauce for about 5 minutes or until it’s fully cooked through and flakes easily with a fork. That’s the perfect doneness we’re looking for!
5. Serve It Up:
Turn off the heat and serve the salmon along with the rich curry sauce over bowls of cooked jasmine rice. It’s a wonderful pairing!
6. Garnish and Enjoy:
Top your dish with sliced red chili (if using), a handful of fresh Thai basil, and cilantro leaves for a vibrant touch. Don’t forget lime wedges on the side for that zesty squeeze right before you dig in!
Enjoy this rich and flavorful Thai Red Curry Salmon with its aromatic herbs—a perfect harmony of creamy coconut curry and tender salmon! It’s sure to be a hit!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just be sure to thaw it completely before cooking. You can thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat it dry with paper towels before cooking to avoid excess moisture.
What Can I Substitute for Thai Red Curry Paste?
If you can’t find Thai red curry paste, you can use green curry paste instead, but keep in mind that it might alter the flavor a bit. You can also make a homemade version using chili powder, garlic, ginger, and a bit of cumin for similar flavors, though it won’t be exactly the same.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat gently on the stove over low heat or in the microwave, stirring occasionally to ensure even warming.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the curry sauce a day in advance and store it in the fridge. When you’re ready to serve, simply heat the sauce and add fresh salmon, cooking just until it’s done. This helps the flavors meld beautifully!