If you’ve never tried Thai red curry salmon, you’re in for a treat! This dish is a delicious creamy fusion of Thai flavours with flakey salmon, and it’s quickly become a staple in my kitchen. When I made this, it was referred to as “the fancy dinner” by my family. Definitely a dish to impress but literally only takes 30 minutes!
One of the best parts about this Thai red curry salmon recipe is how quick and simple it is to prepare. From start to finish, you’re looking at about 30 minutes, making it a perfect weeknight dinner. It’s also super versatile. While I’ve written this recipe with salmon, you can easily swap in another type of fish or even chicken if you prefer.
The key to perfecting this Thai curry lies in the balance of flavours. The coconut milk softens the heat of the red curry paste, creating a sauce that’s both spicy and sweet, with a velvety texture that beautifully complements the fish. Adding a bit of peanut butter to the mix might sound unusual (if you’ve ever had Thai food, you’d know how common peanut butter is as an ingredient!) but it brings a slight nuttiness that ties all the flavours together perfectly!
WHY YOU'LL LOVE THIS THAI RED CURRY COCONUT SALMON
- Quick and easy: Ready in just 30 minutes, this dish is faster than takeout!z
- Flavour packed: With the creamy coconut, spicy curry, and rich salmon, every bite is bursting with flavour.
- Healthy choice: Salmon is rich in Omega-3s, and when paired with the vegetables and spices, it makes for a nutritious meal.
Ingredients for this Thai Red Curry Coconut Salmon
For the salmon, use fresh filets will give you the best flavour and texture. If you don’t have peanut butter, almond butter can be a great alternative. Red curry paste can vary in heat, so start with a little and add to taste, especially if you’re not a fan of spicy food.
Salmon filet: Fresh or frozen works; just make sure it’s thawed properly.
Coconut milk: Opt for full-fat for the best flavour and creaminess. You can use low fat / light coconut milk for a more macro friendly dish.
Red curry paste: Adjust the amount based on how spicy you like it. BUT it’s labeled as spicy but with 3 tablespoons, it wasn’t spicy at all and I have a medium spice tolerance. Maybe it was just the brand I bought.
Bell peppers: Any colour you prefer or have on hand will add a nice crunch and sweetness.
Peanut butter: Natural works best for a cleaner taste, but regular is fine if it’s what you have. Adjust the sugar added if using sweetened peanut butter.
How to make this Thai Red Curry Coconut Salmon
In a small bowl, combine the salt, pepper, paprika, and onion powder. Rub the mixture all over both salmon filets and place them on a baking sheet lined with parchment paper. Broil the salmon for 6 to 8 minutes, or until opaque.
In a small saucepan, heat the neutral oil over medium heat. Add the garlic, sautee for a 20-30 seconds or until aromatic. Add the chopped bell peppers and toss for a 1 minute. Add the coconut milk, sugar, curry paste and sesame oil and stir until well combined. Bring the sauce to boil. Set aside.
Place a cooked salmon filet onto a bed of rice. Ladle the sauce over the salmon and rice. Garnish with a drizzle of coconut milk and fresh cilantro. Sprinkle some chopped peanuts and enjoy!
Tips for the perfect Thai Red Curry Coconut Salmon
Do not overcook the salmon: Keep an eye on it, as salmon cooks quickly! Increase the baking time for a thicker salmon.
Adjust spice levels: You can increase or decrease the amount of red curry paste depending on your heat preference.
Simmer the sauce gently: To keep the flavours vibrant, don’t let it boil too hard after adding all the ingredients.
Taste and adjust: Before serving, taste the sauce and adjust the seasoning if necessary.
FAQ!
Can I use another type of fish? Yes, this sauce works well with other fish like cod or tilapia.
What can I use instead of peanut butter? Almond butter or tahini can be good substitutes.Is this recipe gluten-free? Yes, as long as you ensure that your red curry paste and other ingredients are gluten-free.
Can I add other vegetables? Sure, adding things like broccoli or snap peas can make it even more nutritious.
Storage instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best results, reheat the salmon gently in the microwave. If the sauce thickens too much upon refrigeration, just add a little water or extra coconut milk when reheating to bring back its creamy consistency.
And that’s it! This Thai red curry coconut salmon not just delicious but also a practical dish to have on hand for an easy quick dinner.
Enjoy!
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30 min Thai Red Curry Coconut Salmon
- Total Time: 30 minutes
- Yield: 4 1x
Description
Ingredients
- 2–3 lbs salmon filet
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 tablespoon neutral oil
- 3 garlic cloves minced
- 2 medium bell peppers cubed
- 1 can coconut milk save a few tablespoons for drizzling
- 3 tablespoons natural peanut butter use regular peanut butter if needed!
- 3 tablespoons red curry paste
- 1 tablespoon granulated white sugar
- 1 tablespoon sesame oil
- 1/3 cup peanuts chopped
Instructions
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Prepare the Salmon: In a small bowl, combine the salt, pepper, paprika, and onion powder. Rub the mixture all over both salmon filets and place them on a baking sheet lined with parchment paper. Broil the salmon for 6 to 8 minutes, or until opaque.
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Make the Sauce: In a small saucepan, heat the neutral oil over medium heat. Add the garlic, sautee for a 20-30 seconds or until aromatic. Add the chopped bell peppers and toss for a 1 minute. Add the coconut milk, sugar, curry paste and sesame oil and stir until well combined. Bring the sauce to boil. Set aside.
-
Serve: Place a cooked salmon filet onto a bed of rice. Ladle the sauce over the salmon and rice. Garnish with a drizzle of coconut milk and fresh cilantro. Sprinkle some chopped peanuts and enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: Thai
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