This Thai Coconut Red Curry Salmon is exactly what you need when you’re craving a delicious, easy-to-make dinner that’s bursting with bold flavours.With its rich coconut curry sauce, perfectly seared salmon, and tender veggies, it’s a one-pan wonder that’s ready in under 30 minutes. Perfect for a quick weeknight meal! Plus, it’s packed with the bold, aromatic spices of Thai cuisine, making it a real treat for your taste buds
The Key to Restaurant-Worthy Curry? Quality Ingredients.
To really nail that restaurant-level flavour at home, it’s all about the ingredients. A good curry starts with the best coconut milk and curry paste you can find. Trust us, it makes all the difference.
Coconut Milk: Opt for organic, full-fat, thick, and creamy coconut milk. A high-quality coconut milk will give you that rich, luscious texture you’re looking for in your curry.
Red Curry Paste: The key to the bold, spicy flavour of this dish. Adjust to your taste for more or less heat. Alnatura’s red curry paste (unpaid mention!) is a great choice for this recipe, made with organic ingredients like garlic, soy sauce, chili powder, ginger, and galangal. It has a well-balanced flavour with a mild heat, allowing you to adjust the spice level to your preference. The blend of lemongrass, coriander, and turmeric adds depth and richness, making it perfect for bringing out the best in this Thai Coconut Red Curry
Salmon: For the best results, stop by your local fishmonger and go for fresh, not frozen, salmon—it’s got the best flavour and texture. Wild-caught can be tricky to find, so sustainably farmed salmon is your next best bet. Look for firm, bright fillets that smell clean and fresh. Your fishmonger is your best resource—ask them what’s freshest that day!
Fresh, skin-on for added crispiness, but if you prefer skinless, it’s just as easy. For skinless fillets, lightly coat them in oil before searing to help create a nice crust. Use a hot, non-stick pan and let the salmon cook undisturbed—when it’s ready to flip, it should release easily from the pan. If it sticks, give it another minute before trying again to ensure that perfect golden exterior.
Yes, organic salmon is generally a better option than regular farmed salmon, particularly in Europe. It’s raised without antibiotics or chemical additives, fed non-GMO, high-quality feed, and kept in less crowded, healthier conditions. Additionally, organic standards prohibit the use of phosphates and artificial additives, ensuring higher product quality and a smaller environmental impact.
5 Reasons to Love My Thai Coconut Red Curry Salmon
- Packed with Flavour: The combination of creamy coconut milk, spicy red curry paste, and fresh lime creates a bold, balanced flavour that’s irresistible.
- Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
- Healthy and Nutritious: With omega-3-rich salmon, fresh vegetables like broccolini, and aromatic spices, this dish is not only tasty but also good for you.
- One-Pan Wonder: Fewer dishes to clean! Everything cooks in one pan, from the seared salmon to the simmering curry sauce.
- Customisable: You can easily swap out the veggies or adjust the spice level to suit your preferences. Don’t have broccolini? No problem! Use regular broccoli, snap peas, zucchini, or even spinach. It’s all about using what you have on hand and making it your own.
Tips for Making Thai Red Curry Salmon Even Easier
- Don’t stress about the perfect sear: If the salmon sticks when you try to flip it, don’t panic. Just give it another minute or so—it will naturally release when it’s ready.
- Taste as you go: When you’re mixing up the curry sauce, take a quick taste after adding the coconut milk and curry paste. If you like more heat, add a bit more curry paste. If it’s too spicy, you can tone it down with a little extra coconut milk or a pinch of sugar.
- Watch your salmon closely: Salmon cooks quickly, so keep an eye on it. To check if it’s done, gently press it with a fork—if it flakes easily, you’re good to go.
- Flexible with the veggies: Can’t find broccolini? No problem! You can easily swap in regular broccoli or snap peas.
- Get prepped before you start: Having all your ingredients chopped and ready to go makes everything flow smoothly and helps prevent burning anything while you’re busy multitasking.
These simple tips will make the whole process feel effortless, ensuring you end up with a delicious meal every time!
Make This Easy Salmon Curry Recipe Tonight!
This Thai Coconut Red Curry Salmon is the perfect go-to recipe when you want something quick, flavorful, and just a little bit special. The creamy coconut sauce, paired with tender salmon and fresh veggies, makes it a satisfying and healthy dinner option any night of the week. Don’t forget to finish with a squeeze of lime and fresh cilantro for that extra burst of freshness!
Looking for more weeknight curry recipes? Check out these:
Thai Coconut Red Curry Salmon
Ingredients
For the salmon curry:
- 500 g fresh salmon fillet, cut into 4 equal pieces
- sea salt and white pepper, to season
- 1 tablespoon coconut oil
- 1 medium red onion, thinly sliced
- 2 small pointed red peppers (or 1 large bell pepper), thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon freshly peeled and grated ginger
- 1/2 teaspoon muscovado brown sugar (or palm sugar)
- 3 tablespoons red curry paste, or to taste
- 1 x 400 g can full-fat coconut milk
- 1 teaspoon Thai fish sauce (Squid brand)
- 100 g broccolini, chopped (or broccoli florets or snap peas)
- 1 small lime, freshly juiced (about 1-2 tablespoons, or to taste)
To serve:
- Jasmine rice or grain of choice
- Fresh cilantro
- lime wedges
Method
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Prepare the salmon: Pat the salmon fillets dry and season with salt and white pepper. Heat a non-stick skillet over medium-high heat with coconut oil. Once hot, place the salmon skin-side down. Cook until the skin is crispy and easily releases from the pan (about 5 minutes). Flip and cook for another 2 minutes until the salmon is almost cooked through. Transfer to a plate and set aside. TIP: If you don’t want the skin, slide it off once cooked.
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Cook aromatics: Remove excess oil from the pan, leaving about 1 tablespoon. Add the sliced onion and red pepper, season with a pinch of salt, and cook until softened (2-3 minutes). Add the minced garlic, grated ginger, and curry paste. Cook until fragrant (about 2 minutes).
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Simmer the curry: Pour in the coconut milk, stir in brown sugar and fish sauce. Let it simmer for 5 minutes until the sauce thickens slightly.
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Add broccolini: Stir in the broccolini and cook for 3-5 minutes until crisp-tender.
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Finish and serve: Stir in the lime juice and adjust seasoning if necessary. Return the salmon to the pan and spoon the sauce over it to warm through. Serve with jasmine rice or your grain of choice, garnished with fresh cilantro and lime wedges. Enjoy!
Notes
- Substitute broccolini with broccoli or snap peas if preferred.
- For extra heat, add a sliced chili pepper when cooking the garlic and ginger.
- Keep an eye on the salmon to avoid overcooking for a tender, flaky texture.
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